These oil-free plantain crackers are made using five simple ingredients and worth a try if you love experimental recipes. These aren't your average store-bought crackers. Made with plantain flour, they're naturally vegan, gluten-free, grain-free, and nut-free. Plus, there's absolutely no oil needed, which means they're lighter and won't leave you feeling greasy afterward. The best part? They pack a serious flavour punch with scotch bonnet chillies and smoked paprika.
They're crunchy and perfect for dunking into your favourite dips. Whether you're team guacamole, hummus or salsa, these crackers will elevate your snacking game.
Plantain Flour: if you've never worked with it before, you're in for a treat. Plantain flour is made from green plantains that have been dried and ground into a fine powder. Nutritionally speaking, plantain flour is impressive. It's packed with resistant starch, which acts as a prebiotic and feeds the good bacteria in your gut. You'll also get a healthy dose of potassium (great for heart health), vitamin C for immune support, and vitamin A for eye health. Unlike wheat flour, plantain flour is naturally gluten-free and has a lower glycemic index, making it a fantastic option for those managing blood sugar levels. The flavour is mild and slightly sweet, which makes it incredibly versatile. In these crackers, it provides the perfect neutral base that lets our spices really shine.
Scotch Bonnet Chilli Flakes: help to bring the heat, but don't worry you're in complete control of the spice level. Scotch bonnets are known for their fruity flavour alongside their serious kick. From a health perspective, chilli peppers are nutritional powerhouses. They contain capsaicin, the compound responsible for their heat, which has been shown to boost metabolism, reduce inflammation, and may even help with pain relief. Chilli peppers are also rich in vitamin C, often containing more than citrus fruits. If scotch bonnet sounds too intense for your taste buds, feel free to substitute with red pepper flakes or cayenne pepper.
Smoked Paprika: brings a beautiful smoky depth to these crackers. It's important to use a good quality smoked paprika, which adds that wonderful barbecue-like flavour that makes these crackers extra delicious. Paprika is loaded with antioxidants, particularly beta-carotene and vitamin E, which help protect your cells from damage. The smokiness comes from the peppers being dried over wood fires, creating that distinctive flavour that pairs beautifully with the mild sweetness of plantain flour.
Ingredients:
1 cup + 3 tbsp plantain flour
1/2 tsp chilli flakes
1 tsp smoked paprika
Pinch of salt (optional)
1 and 1/2 cups warm water
1 cup + 3 tbsp plantain flour
1/2 tsp chilli flakes
1 tsp smoked paprika
Pinch of salt (optional)
1 and 1/2 cups warm water
Method:
1. Add the flour to a large bowl, along with the chilli flakes, paprika and salt.
2. Add the warm water and mix well until everything is well combined and there are no lumps. You should have a crepe-like batter that coats the back of a spoon.
3. Pour the mixture onto a large baking tray lined with a silicone mat and spread it out with a spatula.
4. Bake in a preheated oven at 200C for 10 minutes. Take out of the oven and leave to cool for a few minutes. Once cool enough to handle, gently peel off the mat and use a knife to cut it into squares.
5. Place the squares back on the mat and bake for another 30 minutes until firm and crunchy. Leave to cool completely before serving.
While these crackers are delicious on their own, they really shine when paired with creamy dips. The spicy, crunchy texture contrasts beautifully with smooth guacamole or hummus. They also hold up well to chunky salsas without getting soggy.
