Peel the green plantains by first cutting the ends off. Next, cut plantains in half lengthwise, then width-wise. Insert your thumb between the sticky peel and the fruit, and pry the peel off each quarter. Cut each quarter into 3 to 4 chunks, and place in blender.
Add water. Sprinkle gelatin evenly over the surface. Add maple syrup and lime juice.
Blend for 30 to 50 seconds, until sweetener has fully dissolved and the plantains are smooth (like a smoothie consistency; this will take a little longer if you choose the honey option). If any pieces of plantain that get stuck down by the blade, dislodge them, and re-blend.
If you have dehydrator trays, grease them (usually 2 trays, depending on their size) with tallow, lard, coconut oil or coconut oil spray. (If you have a larger space in which you dehydrate, grease a large rectangular cookie sheet, ideally 12" by 18". If you want thicker crackers, use a slightly smaller sheet or multiple small trays.)
Pour plantain purée into greased trays, rotating the pan(s) to spread the purée out evenly — 1/8" to 1/4" thick, the best you can.
Dehydrate the crackers at 140° (or lower) Fahrenheit until the purée is leathery and pliable.
At this point, use a long knife to cut desired cracker shapes, about 2" by 2" squares. (You may also wish to cut triangles if you want them to look like chips.) Cutting the crackers at this pliable stage avoids cracking. If you wait until they are crispy, some breaking will happen.
Return pan to dehydrator until crackers are crisp and crunchy.
Cool completely before storing in a sealed container.