Plantain Tortillas

paleo plantain tortillas

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5 from 3 reviews


  • 3 large or 4 small yellow plantains, (about 22.5 pounds before peeling *)
  • 1/3 cup egg whites, (about 2 eggs worth)
  • 3 tablespoons lard or coconut oil, (melted (I highly recommend lard if you have it!))
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt


  1. Preheat your oven to 350ºF.
  2. Peel and chop your plantains and place in a food processor.
  3. Puree until somewhat pureed, and then add the melted lard, egg whites, salt and lime juice. Puree until smooth.
  4. Drop about 2 tablespoons at a time onto a baking sheet lined with a lightly greased sheet of parchment paper, 4 per standard baking sheet (spaced as shown above)
  5. Smooth into a circle with the bottom of a ladle, getting as thin as possible, switching to wet fingers once the ladle stops being efficient.
  6. Bake for 15 minutes, until dry to the touch, and just starting to brown on the edges.


These tortillas store, freeze, and reheat beautifully. Reheat them over a gas flame for 20 seconds on each side, turning as needed, or in the oven or on a grill.