Easy Sweet Potato Crackers

These sweet potato crackers have become a staple in our house. They're crispy, cheesy, and taste so much like Cheez-Its that my kids have no idea they're eating something actually good for them. Made with real ingredients, naturally gluten-free, and packed with sweet potato goodness (just like these sweet potato brownies!). This is the kind of snack that makes me feel like a genius mom. And honestly? They're even better than the box.

Prep Time45

Cook Time30

Total Time1 15

Course: Snack

Cuisine: American

Keyword: sweet potato crackers

Servings: servings

Author: Jean Choi

Ingredients

3/4 cup sweet potato puree I used this method to cook it
1½ cup shredded cheddar cheese
2 tbsp butter melted
1 tsp sea salt
1 tsp garlic powder
1/2 tsp paprika
1¼ cup gluten free all-purpose flour or regular AP flour - plus more, if needed

Instructions

In a large bowl, combine sweet potato puree, cheese, butter, salt, garlic powder, and paprika. Stir to combine.
3/4 cup sweet potato puree, 1½ cup shredded cheddar cheese, 2 tbsp butter, 1 tsp sea salt, 1 tsp garlic powder, 1/2 tsp paprika
Add the flour, and stir until a dough forms. You can add a bit more flour is the dough is too wet, or a little bit of water if it's too dry.
1¼ cup gluten free all-purpose flour
Wrap the dough in a cling wrap and freeze for 30 minutes, or refrigerate for at least an hour if you aren't making the crackers right away.
Preheat the oven to 350 degrees F. Sprinkle a rolling pin with flour and roll the dough on top of parchment paper until it's about 1/8 inch thick.
Slice into 1x1 inch squares (I used this pastry wheel cutter, but you can use a sharp knife), then poke a hole at the center of each square with a toothpick.
Transfer the squares to a baking sheet lined with parchment paper, making sure they don't touch each other. Bake for 28-33 minutes until puffed and golden, turning the pan halfway though. Cool completely, and enjoy!

Notes

The single most important thing is rolling the dough thin enough. I'm talking about 1/8 inch. If you go thicker, they just won't crisp up the way you want them to. Take your time here, and it pays off.
Don't skip the chill either. It firms the dough up so you can roll it evenly without it sticking or tearing everywhere. I've tried to rush this step and regretted it every time.
Bake until they're genuinely golden and feel set when you touch them. They'll firm up more as they cool.
Let them cool completely before you eat them. I know it's hard. But this is actually when they finish developing that satisfying crunch that makes these worth making in the first place.
These healthy Cheez-its are best enjoyed fresh when they’re at peak crunch, but leftovers can be stored in an airtight container for 3-4 days once fully cooled.
I recommend putting a silica gel pack in the container to maintain the crunchy texture. If they do lose some crunch, just bake them again at 300°F for about 5 minutes.
You can also make the dough ahead of time and keep it in the fridge until you're ready to roll and bake. If you want to freeze the dough, wrap it well and it will keep for up to a month. Just thaw it in the fridge overnight and let it sit on the counter for about 5 minutes before rolling.

Nutrition