by Maya Last Updated on 14 Comments
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These Paleo Cheez-Its are easy, addicting, and perfectly crunchy! They’re literally the easiest thing ever. All you have to do is blend a few plantains with some olive oil, garlic powder, nutritional yeast, and salt then spread the batter onto a sheet pan and bake for about 70-90 minutes.
Depending on how thick you make them will depend on how long they need to bake. I ended up taking the edges off around 50 minutes and letting the middle section cook a bit longer. The result is a cheesy tasting cracker that’s perfect for popping, dipping, and scooping up whatever dip your little heart chooses.
We don’t eat Paleo 100% of the time but we do eat gluten free. SO, even if there was just a gluten free recipe I could dream up for these the Paleo version would still win out every single time, mostly because there’s no flour of any kind to be had and it’s literally a ONE INGREDIENT base.
I’m kind of, sort of, addicted to all things plantain. These Paleo Buffalo Chicken Pizza Poppers are an indulgent favorite and these One Ingredient Paleo Tortillas are a staple. Plantains are so super versatile!
You can make these crackers as large or as small as you want too. If you’re using them to dunk into a dip or spread you’ll obviously want to go a little bigger than my poppable version. You could also get super creative with the seasonings instead of doing a cheese flavor. Here’s some ideas:
- Salt and pepper
- Cajun
- BBQ
- Ranch
- Taco!
Any others you’d add to that list??
RECIPE CARD
Paleo Cheez-Its
These Paleo Cheez-Its are easy, addicting, and perfectly crunchy! They’re literally the easiest thing ever.
Course Snack
Cuisine American
Keyword easy, family, snack
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Author Maya Krampf from WickedSpatula.com
Servings 4 servings
★ Review Print
Ingredients
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- 2 green unripe plantains peeled
- 1/2 cup olive oil
- 2.5 tablespoons nutritional yeast
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
Click to convert between US & metric measurements:
Instructions
More TIPS about this paleo recipe in the post above!
Preheat oven to 300° F. Line a large baking sheet with parchment paper.
In a food processor or blender blend all ingredients together until smooth.
Spread the batter onto the parchment about 1/8th inch thick. Bake for 15 minutes and the score with a pizza cutter into your desired shape and size. Return to the oven for another 55 - 75 minutes depending on how thick your batter ended up.
Check on the crackers every 10-15 minutes and remove any edge pieces that are done before the middle. When done remove from oven and transfer to a cooling rack. When completely cool break the pieces apart and store in an airtight container.
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Reader Interactions
KBSuthy
ReplyThe recipe was easy to follow and it smelled delicious in the oven, but my batter was still lumpy even after quite a while in the blender. Use a food processor unless you have a REALLY good blender. My plantains also had some brown spots which I didn’t think would be that big of a deal, but it made it hard to tell when the crackers were done since it made the batter darker. Because the batter was lumpy it also didn’t score well, so there were holes pulled up everywhere. I checked every few minutes but my crackers went from “meh” to burnt in a significantly short amount of time. Be careful, there apparently are lots of places to go wrong.
Debbie
ReplyCan I use plantain flour instead of plantains in this?
Thank you for sharing!
BlessingsLauren
ReplyHi Debbie! As I haven’t tested this recipe with plantain flour I’m not sure how that would work out.
Dominique | Perchance to Cook
ReplyI’ve been all about making my own Paleo crackers lately. These look amazing! I’ve never thought to make crackers out of plantains, such a good idea!
Carly
ReplyWhen scoring the crackers I also made little holes in the middle of the crackers with a dry stick of spaghetti. Helps give it the authentic cheez-it feel 🙂
Talasi
ReplyHow long do these last? How do you store them, or do you eat them right away?
Lauren
ReplyThere quickly gobbled up in my house but I assumed they’d last for at least 3-4 days in an airtight container.
lindsay
Replytime to go stock up on plantains! so making and pinning!
Lauren
ReplyThanks Lindsay!!
Stacey
ReplyI never would have guessed these were made with plantains! I used to be obssesed with cheeze-its so these are def on my list to make ASAP! Pinned!
Jennifer A Stewart
ReplyI love these! Cheese-It crackers were a favorite of mine until we went paleo. We are about 80% paleo and just came off a Whole30. I dabble with paleo recipes out of necessity but am by no means an expert. I love your site and all your fabulous recipes. These are a definite must for me going forward! Keep them coming!
Kim Beaulieu
ReplyI’m totally in love with this recipe. Not only is it super unique but it’s paleo. You’re a genius.
Christie
ReplyI adore that you used plantains. This is a totally brilliant recipe. I can’t wait to try it
Rebecca @ Strength and Sunshine
ReplyThe greatest idea Lauren!!! Way to use the plantain (they are magic!!!) I must make these 😉
