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Spiced crackers, made in the dehydrator! By dehydrating, instead of baking, we are preserving the resistant starch present in green plantains. Resistant starch is a prebiotic: it feeds probiotics and is excellent for colon health! Since when have you eaten a Dorito and felt great about what you’re doing for your body? Well, these are a Copycat Dorito, but SOOO much better and truly healthy!
The green plantain gives you that gift! Find the base recipe for these crackers or chips at Traditional Cooking School. 🙂
Taco-Spiced Chips or Curry Crackers~ from Green Plantains (for Resistant Starch)
Servings: 50 chips or crackers
Ingredients
Taco-Spice for Taco-Spiced Chips
- 2 T. nutritional yeast
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- ½ tsp. sea salt
- ¼ tsp. white pepper
- ¼ tsp. yellow mustard powder
Favorite Curry Blend
- 2 T. curry powder of choice see link for good quality curry
Instructions
- Combine spices in a spice grinder or blender and blend until the spices are combined fully and the nutritional yeast is powdered, about 20 seconds.
- Place spices (one or both blends) into small spice bottles that have shaker lids for sprinkling. Or use your thumb and two fingers. Generously and evenly sprinkle seasoning over puree, to taste. (I recommend using more than you see in the photos; more is better!)
- Proceed with recipe, dehydrating crackers or chips until they are pliable and dry enough to cut. For taco-spiced chips I like to cut diagonal shaped chips. Use a long knife to cut desired shapes.
- Return tray with cut shapes to dehydrator until crispy crunchy. Serve; or cool to room temperature and store in sealed container.
Notes
An excellent curry powder makes an excellent curried cracker! I recommend this product (shown below). Also use this powder to make stews, soups and savory pancakes.
Tash @ HolisticHealthHerbalist says
These sound perfect for homemade salsa! I’m literally buried under tomatoes I have so many 🙂
Megan Stevens says
That is such a good fate to have. I am only a teeny bit jealous. 😉 Yes, they’d be great with homemade salsa, yumm!
Chloe says
Yum! These sound amazing! My husband and I used to love making nachos with cumin or curry powder, before I stopped eating corn.
Megan Stevens says
Yes, such a great alternative to corn, well said! 🙂
Oh Snap! Let's Eat! says
Yum! I’ve never thought about making Curry flavored crackers before!
Megan Stevens says
🙂 So good. They were the family favorite!
D.G. says
These look fabulous. I’m just beginning to learn about using plantains and other gluten free starches, so this looks like a yummy way to start.
Megan Stevens says
So glad, yes, it’s an easy and delish recipe. 🙂 And rewarding, a fun process!
linda spiker says
As always, I am impressed!
Megan Stevens says
Thanks, Linda! <3
Emily @ Recipes to Nourish says
What a cool idea! I love all of your delicious recipes!
Megan Stevens says
Thanks, Emily!! 🙂
Rachel says
Now I’m hungry!
Megan Stevens says
Ha ha, me too! 😉 Thanks, Rachel.
Loriel says
I’ve been seeing a lot about green plantain lately… this is a great recipe to try!
Megan Stevens says
I’m so glad, Loriel. Yes, it’s a great one! 🙂
Anna @GreenTalk says
I find nutritional yeast to be bitter. Do you?
Megan Stevens says
No, but I always love hearing others’ experiences. Have you tried it more than once and from different sources? If so, then I’d avoid it. It may be your body telling you that it’s not a good fit. To me it just tastes cheese-y and nutty.
jes says
How did you make the chips?