One of the best things you can do for your kids is make homemade healthy kid snacks, and boy, let me tell you, these gluten-free sweet potato crackers are one of the yummiest snacks you can make!
These taste surprisingly reminiscent to wheat thins – which may excite some of you who miss the taste of wheat. I guess it’s the slight sweetness that comes from the sweet potato.
Don’t you just love that deep orange color? Make you want to eat ’em right up! And who can say no to crackers that aren’t just emptily calories? I mean, sweet potato! Nutrition! Yeah baby!
I usually make these with sweet potatoes (they are, after all sweet potato crackers), but I’ve also used butternut squash a few times. You could use pumpkin or another winter squash as well. The flavor will vary, and of course the moisture content tends to be higher requiring more flour so keep that in mind when you play around with the recipe.
Gluten-Free Sweet Potato Crackers
- 1-1/2 to 1-3/4 cups flour mix
- 1/2 teaspoon guar gum
- 2-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1 cup of sweet potato puree
- coarse salt
Preaheat oven to 400º
Add the first six ingredients to the mixer bowl or food processor, and mix until it takes on the apperance of bread crumbs.
Or mix by hand until similar results are reached.
Add in sweet potato and mix well. If the dough is still mega sticky, add more flour. You want the dough to be workable, not sticky. Like play dough.
Roll dough out on a well floured surface to about 1/8 of an inch thick.
Prick with a fork every inch or so, and sprinkle with coarse salt.
Next, cut into squares with a knife or pizza cutter, pick them up with a spatula (or your fingers) and transfer to a cookie sheet.
Or you can roll the dough out on parchment paper and slide the whole thing over to the sheet in one fell swoop. My brain was only working at half speed today, so I forgot this trick and when this the whole floured table thing. the kids enjoyed it though.
Place crackers in the oven for 10-15 minute, until the edges are just beginning to brown.
I’ll be honest, most cracker recipes will tell to turn them over half way through the baking, but I’m waaayyy to lazy for that, and aside from a few that are too thick or whatever, they always come out crispy and cracker-like.
Take them out of the oven, cool, and enjoy!
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