Complete your next snack board with these Sweet Potato Paleo Crackers – only 7 ingredients needed & easy to make! |Grain Free + Vegan
Last week someone left a really funny comment on my Coconut Lime Chicken. Some dude took offence that I listed it as being paleo friendly in the description, so naturally he left a one star review having clearly not actually tried the recipe along with a sassy little note about stupid diet trends. I deleted it because I only keep negative reviews that are actually constructive & relevant and from people who have actually…I don’t know…made the recipe.
I’d just like to say first of all: Calm down, man! Don’t let other peoples eating choices get you all hung up. You do you, and you just let everyone else do there own thing so long as it’s not impacting on you.
Also, I would just like to point out the for a lot of people diet labels like ‘paleo’, ‘vegan’, ‘grain free’ etc are actually labels that could easily translate to mean ‘safe’. If you’re someone with a lot of food intolerances and health problems you’ve got to constantly be aware of what you’re putting in your body. If you’re allergic to eggs & dairy then you’ll probably be on the look out for vegan labels at the store not because you know those items won’t contain things that make your physically sick.
Or maybe you’re just someone who wants to eat a paleo/vegan diet because of non health related reasons and that’s fine too because it’s nobody else’s business. This goes both way too. I see plenty of people in the health community throwing all kinds of shade on people who like eating a little more decadently. Everyone just chill out and keep your eyes on your plate. Cooking should be fun and nonjudgmental because we’re all just trying to do our best and eat tasty things.
So anyways…to you, Steve or Bill, or whatever your name was….these paleo crackers are for you 😘
Right then! That’s my spiel over. Hopefully that didn’t sound too preachy because that was not at all my intention. Now on to what really matters:
The food!
How to Make: Sweet Potato Paleo Crackers
As I said earlier 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!
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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.
Cindy says
Thank you I will be trying this only without the tapioca maybe corn meal?
I love RW Garcia GFsweet potato crackers but they are so hard to find… I am on a mission to make something suitable. thank you.
Sarah Nevins says
Hi Cindy! Corn meal will likely need different amounts of flour and moisture – without trying it out myself I’m not sure how the amounts would change here. That being said, I do think with some experimenting you should be able to make really tasty crackers only corn meal!
I know I’m a few days later here replying so you may have already tried it, but I recommend adding the cornmeal 1-2 spoonfuls at a time. Mix the dough well in between each addition until it clumps together in a ball. The dough shouldn’t be too sticky. If it feels a little dry you can add a little bit of oil. As long as you’re able to roll out the dough fairly easily the crackers should come out.
Let me know how it goes if you do end up trying this!
Joyce says
I would like to try these for Passover. Do you think substituting potato starch for tapioca flour would work?
Sarah Nevins says
Hi Joyce! I can’t say fr sure without trying it out myself, but I do think potato starch would work here quite easily! If you do try it and the dough is a bit dry you could always add a bit more oil to soften it up. Alternatively, if it’s too wet you could add a bit more starch.
Hope this helps!
LoriGG10 says
18 minutes at 375 burnt my crackers. I’m going to try again and experiment with the time and temp.
Sarah Nevins says
Oh no! Sorry to hear they burnt for you! In addition to playing around with the time and temp I recommend baking them lower down in the oven. Almond flour can be quite delicate – I usually have luck baking things on a lower shelf.
Leah says
Hi, I just made these crackers and they turned out amazing! I didn’t measure the sweet potato (just tossed a cooked one in) and used a cup of almond flour. It’s a really versatile recipe.
Does anyone know how long the crackers last and how to store them?
Sarah Nevins says
So glad to hear you enjoyed them!
If you store these in an airtight an airtight container you should be able to keep them for about 5-7 days
Alexis Kellington says
We are addicted to these crackers. Even the dog is obsessed. I used arrowroot vs tapioca and made them big and round by having the kids roll them into balls and flattening. Brushed with a bit of olive oil, topped with salt and bagel seasoning. These are a new staple in our home.
Sarah Nevins says
Ooh, I love the sound of adding bagel seasoning! So glad you guys have enjoyed it so much! Thank you so much for taking the time to come back and leave a review 🙂
Jennie says
My husband bought me your book, Effortless Vegan, when I went GF and DF to heal gut inflammation–and I love the book! The chickpea scramble is one of my favorite recipes, oh and the southwest hash.
Anyway, just wondering (since I have almond pulp on my counter right now) whether these could be made with almond pulp, and just baked longer to dry out the extra moisture? Ever tried anything crazy like that?
Sarah Nevins says
Hi Jennie! I’m so happy to hear that you’ve been enjoying the book! It honestly makes me so happy to hear it’s been useful to you!
As for the almond pulp – I can’t say for sure because I’ve never tried making these crackers with almond pulp specifically, but I do think that that would work! My understanding is that 1 cup of whole almonds equals about 1/2 cup of almond pulp so you might need to play around with the amounts a little (unless you have a kitchen scale in which case you just weight out the exact amount). Hope that helps!
Sarah says
How many crackers are considered 1 serving? The calorie information just isn’t clear to me. Thanks!!!
Sarah Nevins says
Hi Sarah! Sorry about that – I have no idea why the nutrition label was listed in such a strange way! I’ve fixed it now. One serving is about 1/6th of the recipe (so 10 crackers per serving). Thanks for pointing that out to me!
Dev says
Hi Sarah
Could I replace tapioca flour with oat flour? If so, what would be the measurement of the oat flour?
Thank you.
Sarah Nevins says
Hi Dev! I’m afraid I’m not sure how oat flour would work. I do think you can make these using oat flour but I’d have to play around with the amounts before I could say how much you would need. Sorry I couldn’t be more help here!
Chelsia Brewer says
I stumbled across your website last week & half of your site is Favorited now. I felt so good about deciding to make my own crackers & this recipe made it a breeze! Not only was this recipe Perfect but I’d challenge any cracker out there to take mine for a spin! These are the best & I have you to thank for them!
Sarah Nevins says
Hi Chelsia! That makes me SO happy to hear! Thank you so much for coming back to let me know what you think about the crackers – I really hope you love everything else you try just as much!
Rose says
I made this today! Instead of almond meal, I used sesame seeds and flaxseeds instead, and add a bit more sweet potato. They came out Amazing! So crunchy and delicious! We killed the whole batch within an hour. haha! will definitely make them again!
Sarah Nevins says
Hi Rose! That sounds delicious! I love the idea of adding sesame seeds – trying that next time I make this! Thanks so much for coming back to leave a comment 🙂