Crackers are my thing. I never get tired of that delicious crunch. But eating a typical store-bought cracker is so blechy to me now. The cracker just dissolves in your mouth before you can chew it up and you’re left with a pile of mush in your mouth. Just BLECH.
These Sweet Potato Crackers are fun, crunchy, full of fiber, slightly sweet, and just plain delicious. Mix, roll, score, and bake. Yum. Make a batch, snap a photo, and tag me on IG @happyeatsheathy.
Happy eating,
~Monique
Sweet potato crackers
½ cup mashed sweet potato
¾ cup gluten-free oat flour
½ teaspoon pink salt
1 tablespoons coconut oil, softened
pinch of flaked salt, red pepper flakes and granulated garlic
Preheat oven to 325 degrees.
Mix the ingredients together. Roll out between 2 parchment sheets. Peel off the top layer. Score the crackers and place the parchment with crackers on a sheet pan.
Bake until crispy, ~30 minutes. The outside crackers may reach doneness before the middle, simply remove from the sheet pan and continue to bake the rest. The crackers will firm a little upon cooling.
Note: the crackers freeze well!
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