Complete your next snack board with these Sweet Potato Paleo Crackers – only 7 ingredients needed & easy to make! |Grain Free + Vegan
How to Make Sweet Potato Paleo Crackers
These crackers are super easy to make and made up of only 7 ingredients – nothing too crazy.
The recipe for these are based off of my grain free pizza rolls I shared awhile back. After playing around with leftover crust in the recipe I realised that they the dough hardened up to make nice and crunchy crackers without any additional work.
After grinding up your almonds in a blender or food processor until it reaches a sandy, flour like texture just mix every thing up in a large bowl until combined. For flavouring I went with a combo of fresh rosemary & garlic powder, but you could always play around with a few spices to spruce these up in your own way.
The sweet potato & tapioca flour here work as your binding agent which is why you don’t need any eggs here. In order to get your mashed sweet potatoes there are a couple ways to go about it:
Microwave: Poke a sweet potato all over with a fork and then microwave for about 4-5 minutes until soft and tender. Large sweet potatoes will need more time than small potatoes. Once microwaved, let cool for about 10 minutes before handling and the slice the potato down the middle and scoop out the insides. The peel should easily come off at this point. Then just use a fork or potato masher to mash until smooth.
Oven: Poke a sweet potato all over with a fork and then bake in the oven for 45-60 minutes at 400°F/205°C. Remove from the oven and let cool for about 10 minutes before handling. Slice down the centre of the potato and scoop out the insides. Use a fork or potato masher and mash until smooth.
This dip would would go well with my basil & avocado tahini dip, and/or sun dried tomato dip.
Paleo or not – I hope you enjoy these crackers are much as we do!
Sweet Potato Paleo Crackers
Complete your next snack board with these Sweet Potato Paleo Crackers - only 7 ingredients needed & easy to make! |Grain Free + Vegan
Ingredients
- 1 cup | 150 grams whole almonds
- 1/2 cup | 100 grams mashed sweet potato (nothing added to it)
- 1/2 cup | 50 grams tapioca flour + more for rolling out the dough
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh rosemary, chopped
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F/190°C
- Add the almonds to a blender or food processor and blend until you reach a sandy but flour-like texture.
- Transfer the almond meal to a large mixing bowl with the mashed sweet potato, tapioca flour, salt, rosemary and garlic powder. Stir in the olive oil. Mix everything until it all comes together to form a sticky dough.
- Sprinkle a little more tapioca flour over a large sheet of parchment paper. Place the dough on top of the paper and then place another sheet of parchment paper over the top. Roll out the dough between the paper until it's 1/8 inch thick.
- Peel back the top piece of paper and cut the dough into 1 inch squares.
- Transfer the squares to a lined or greased baking sheet. Leave a little bit of space between each square.
- Transfer the baking sheet to the oven and bake for 18-20 minutes or until the tops are golden and edges are crispy. Remove from the oven and let cool for 5-10 minutes.
Notes
Almond flour isn't always easy to get where I live so I haven't tried this using flour yet. You could probably make this with almond flour but the crackers won't have quite the same amount of crunch/texture.
Nathalie says
Hello, this recipe sounds great! Since we are a very little family unit here (only 2 😉), can you tell me how long they keep for? Have you tried freezing the finished product, or even the raw dough? Thank you in advance for your reply!
Sarah Nevins says
Hi Nathalie! These should keep well for about about a week, maybe a little longer if stored in an airtight container. Any longer and they’ll start to get a bit stale. You can freeze the baked crackers to keep longer, but they might be a bit soft at first. However you can crisp them up again quite easily by baking them in the oven again for another 5 minutes or so.
I haven’t tried freezing the dough, but I think you would be totally fine to do so! You’ll need to let it thaw in the fridge for a few hours or overnight, but I can’t imagine you’d have any issues proceeding with the recipe as usual from there.
Hope this helps!
Adrienne says
This recipe sounds great… i wonder if you could put it in the dehydrator instead of the oven to keep everything raw? Have you tried that or have any recipes for crackers that you use only a food dehydrator to “cook” them?
Sarah Nevins says
Hi Adrienne! I wish I could be more help, but I’ve never personally used a dehydrator before and I’d hate to give you bad advice. Good luck if you play around with dehydrating the crackers though!