Green plantains, when left in their raw state, contain a component of resistant starch. Resistant starch is a prebiotic (food for probiotics) which helps set the stage for a healthy colon. These Green Plantain Crackers area wonderful, healthy treat!
Makes about 50 crackers, depending on their size and thickness.
Peel the green plantains by first cutting the ends off.
Next, cut plantains in half lengthwise and widthwise.
By inserting your thumb between the sticky peel and the fruit you can now pry the peel off each quarter.
Cut each quarter into 3 to 4 chunks and place in blender.
Add water and sprinkle gelatin evenly over its surface.
Add honey and lime juice.
Blend for 30 to 50 seconds, until the honey has fully dissolved and the plantains are smooth (think smoothie consistency).
Dislodge and blend any pieces of plantain that get stuck down by the blade.
Pour puree into greased trays, rotating the pan(s) to spread puree out evenly.
1/8 to 1/4 inch thick is ideal.
Dehydrate the crackers at 140 degrees (or lower) Fahrenheit, just until the puree becomes leathery and pliable.
Use a long knife to cut desired cracker shapes, about 2" by 2" squares.
By cutting the crackers at the pliable stage, cracking is avoided.
If you wait to cut the crackers until they are crispy, some breaking will occur.
Replace pan into dehydrator until crackers are crisp and crunchy.
Serve or cool and store in a sealed container.
Green Plantain Crackers {with resistant starch} https://traditionalcookingschool.com/food-preparation/recipes/green-plantain-crackers-and-resistant-starch/?utm_campaign=autoblog&utm_source=blog&utm_medium=bloglink&utm_content=Green+Plantain+Crackers+%7B%26+all+about+resistant+starch%7D