Preheat oven to 300 degree F.

Chop up your plantain and put it in a high speed blender or food processor.

Add everything else except the coconut sugar.

Blend or process until it's very smooth like the consistency of hummus. If it's too thick to spread add a bit of water or almond milk, 1 Tablespoon at a time. The ripeness of the plantain will determine this. I didn't need any for mine.

Put a silpat or a piece of parchment on a cookie sheet.

Spread the mixture evenly and thinly as possible without making holes.

Sprinkle coconut sugar on top.

Bake for 10 minutes and pull it out of the oven to score with a pizza cutter or knife.

Pop back into the oven and cook for 30 more minutes.

Once the edges get dark and crispy, turn off the oven and continue to cook until the center is crispy. You may need to pull off the outer crackers so they don't get over done.

This part takes some practice. You just have to keep checking them until they have the look and feel you like.

Let them cool and then eat.

Store in a airtight container.