Description

These savory sweet potato crackers are a deliciously crisp, gluten-free snack perfect for all ages. Featuring the natural sweetness of mashed sweet potatoes combined with fresh rosemary and garlic powder, these homemade crackers are easy to prepare and bake to perfection. They make a great healthy alternative to store-bought snacks and are ideal for family-friendly cooking adventures.

Ingredients

Scale

Crackers

½ cup mashed sweet potato
¾ cup gluten-free oat flour
½ teaspoon fine sea salt
1 teaspoon minced fresh rosemary
¼ teaspoon garlic powder
2 tablespoons coconut oil, melted

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Instructions

Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Mix the dough: In a large mixing bowl, combine the mashed sweet potato, gluten-free oat flour, sea salt, minced fresh rosemary, garlic powder, and melted coconut oil. Stir thoroughly until the mixture forms a uniform dough.
Roll out the dough: Transfer the dough onto the prepared baking sheet and cover with another sheet of parchment paper. Using a rolling pin, roll out the dough to about 1/8 inch thick. The thinner the dough, the crispier and faster the crackers will bake.
Cut the crackers: Carefully remove the top parchment paper. Using a pizza cutter, slice the dough into 1-inch squares to form individual crackers.
Bake and flip: Bake the crackers for 15 minutes, then take the baking sheet out and gently flip each cracker with a spatula to promote even baking and crispness. The crackers should separate easily along the cut lines.
Finish baking: Return the crackers to the oven and bake for about 15 more minutes until dry and crisp. Watch closely to avoid darkening, especially the edges. Remove any finished edge crackers early and continue baking the center pieces, checking every 3 to 5 minutes.
Cool and store: Once fully crisp, allow the crackers to cool completely to maximize crunchiness. Store them in an airtight container at room temperature for up to five days.

Notes

If you don’t have gluten-free oat flour, make your own by processing quick oats in a food processor until finely ground.
This recipe yields about 25 crackers; the recommended serving size is 5 crackers.
Rolling the dough thinner increases crispiness and reduces baking time.
Be cautious when flipping crackers to keep them intact.
Store crackers properly to maintain freshness and crunch.