Go Back

Rosemary Tallow Crackers

Laura Scaviola (Mangia Paleo)
Servings 10 -20



  • Preheat oven to 350 degrees F.
  • Peel and puree the plantain. This may be done with a food processor or hand blender. The harder and drier the plantain, the less sticky the dough will be and will result in a crispier cracker.
  • Once the plantain texture reaches a smooth paste, add the almond flour and combine.
  • Add egg white, tallow, salt, and rosemary to the plantain mixture and combine. You can use a stand mixer or your hands to combine the ingredients.
  • With your hands, form the dough into a ball and wrap it in plastic wrap. Place the dough into the fridge for about 20 minutes to let it chill.
  • Line a baking sheet with parchment paper or a silicone mat. Remove the plastic wrap from the chilled dough and place it on the lined baking sheet.
  • Roll out dough to 1/8-inch thick with a rolling pin. If the dough sticks to the pin, either the plantain was too ripe or the dough isn't chilled enough. To fix this, place a piece of parchment or plastic wrap between the pin and the dough and continue to roll. Once the dough is the desired thickness, remove the parchment paper or plastic wrap on top of the rolled out dough and discard before baking.
  • Place dough in oven for 3-4 minutes. Remove from oven and use a pizza cutter to cut dough into desired size and shape. Sprinkle with additional salt, if desired.
  • Return to oven and continue to bake for an additional 15 to 20 minutes or until desired crispness is achieved. As they bake, crackers will begin to pull away from each other on the baking sheet.
  • Remove from oven and let cool before serving.
  • Enjoy.