These Sweet Potato Crackers are savory, crunchy and irresistible! They are quick to whip together and will keep for 3 days in an air-tight container (even though they will not last that long!).
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Table of Contents
Reasons to Love this Sweet Potato Crackers Recipe
- They are healthier than store bought.
- Kid-friendly and a fun snack to eat at home or on the go (great for snackboxes).
- Perfect to use your left-over sweet potatoes!
Ingredients
- All-purpose flour
- Oat flour
- Sweet potato puree
- Baking powder
- Salt: omit for babies <12m old
- Smoked paprika
- Garlic powder
- Butter or coconut oil
- Parmesan cheese
Step By Step Instructions
- Preheat oven to 375 degrees F.
- Add all the ingredients to a food processor and pulse until the dough is formed.
- Place the dough on a floured work surface or silicone baking mat.
- Divide it into 4 parts (you may choose to refrigerate ½ of the batch to bake later).
- Roll each part into a rectangle and cut into square crackers using a pastry wheel cutter or use your favorite cookie cutters. Gather up and re-roll any excess dough.
- Use a fork to make small holes into the crackers (optional).
- Place the crackers on a non-stick baking tray / parchment paper and bake for around 10 minutes (the time will depend on how thick your crackers are). Check after 8 minutes very closely as they can burn quickly.
- Remove crackers from the oven when they are golden on the edges, let them cool and serve.
Tips to Make Perfect Sweet Potato Crackers the First Time
This is not a difficult recipe to make, but it is a bit tricky to get it right the first time. So, here are my top tips for you:
- The secret to making crunchy sweet potato crackers is to roll out the dough thin. The thinner the crackers, the crispier they will be. When the crackers are rolled too thick, they are chewy and look more like biscuits (this may be a better option for younger toddlers that are not able to eat crunchy snacks yet).
- Check often! These crackers can burn quickly and depending on the oven you may need to rotate the tray to bake the crackers evenly.
- Roll the crackers to have the same thickness or very close, if not they will have different baking times and will be hard not to end up burning some. These adjustable rolling pins are great!
Serving Suggestions and Substitutions
These crackers can be served with fruit and cheese for a nutritious snack. I have also packed them into snack boxes, and they are always a huge hit with my 3-year-old.
Frequently Asked Questions
You can steam, boil or roast sweet potatoes to make a puree. My preferred method is to steam the potatoes until they are very soft, this is the quickest way to get to a perfect consistency.
Roasting is a good option as far as results go but takes a lot more time; and I don’t recommend boiling as it will result in a lot more water being incorporated into the potatoes, and you may need to adjust the recipe to take that into account.
Yes, these crackers are healthier than store bought. They contain sweet potatoes, that are packed with fiber, antioxidants, and potassium. It also doesn’t have any conservatives which you can find in almost every product.
You could pair them with cheese and grapes, or sweet potato hummus.
No, these are baked!
🥣Recipe
Sweet Potato Crackers
Equipment
Ingredients
- 1 cup all purpose flour
- 1/2 cup oat flour
- 1 cup sweet potato puree
- 1/2 tsp baking powder
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3 tbsp butter or coconut oil (solid if measuring liquid = 2 tbsp)
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 375 degrees F.
- Add all the ingredients to a food processor and pulse until the dough is formed.
- Place the dough on a floured work surface or silicone baking sheet.
- Divide it into 4 parts (you may choose to refrigerate ½ of the batch to bake later).
- Roll each part into a rectangle and cut into square crackers using a pastry wheel cutter or use your favorite cookie cutter. Gather up and re-roll any excess dough.
- Use a fork to make small holes into the crackers (optional).
- Place the crackers on a non-stick baking tray and bake for around 10 minutes (the time will depend on how thick your crackers are). Check after 8 minutes very closely as they can burn quickly.
- Remove crackers from the oven when they are golden on the edges, let them cool and serve.
Notes
- The secret to making crunchy sweet potato crackers is to roll out the dough thin. The thinner the crackers, the crispier they will be. When the crackers are rolled too thick, they are chewy and look more like biscuits (this may be a better option for younger toddlers that are not able to eat crunchy snacks yet).
- Check often! These crackers can burn quickly and depending on the oven you may need to rotate the tray to bake the crackers evenly.
- The crackers need to have the same thickness or very close, if not they will have different baking times and will be hard not to end up burning some.
Nutrition
Delicious
Thanks for sharing your feedback, great to hear that you enjoyed eating these crackers!
Finally found a crunchy sweet potato cracker recipe! Thanks for sharing all the tips, I had perfect results the first time and my kids loved them!
My pleasure! Great to hear that they turned out as described. Happy to hear that the little ones enjoyed them!
Hi, these look so yummy that I’d eat them all up. I have 2 grandkids that I’m always looking for healthier ideas to bake for them. I understand rolling thin but about what thickness are you rolling your crackers?
Hi Sandra! The thinnest you can get them, like 1/32″ (1mm) for crunchy crackers.
If you’d like them softer for younger babies roll them a little thicker 1/16″ (2mm).
Let me know if you try these! They are so good, you won’t regret making!
** Made these yesterday again and measured the actual thickness, see above the updates. I hope that these are helpful 🙂