Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Add plantains, coconut, melted coconut oil, sea salt, and any optional spices to a food processor. Blend until a thick, sticky dough forms.

Scoop the dough onto the baking sheet and place another sheet of parchment on top. Use a rolling pin (or your hands) to flatten the dough to about ⅛ inch thick.

Remove the top parchment layer and score the dough into cracker-sized squares with a knife or pizza cutter.

Bake for 25–30 minutes, or until edges are golden and the crackers feel firm.

Let cool completely before breaking apart. Store in an airtight container for up to one week.