Description
Baked sweet potato crackers that are crisp, lightly sweet, and savoury—perfect for snacking, pairing with dips, or serving at gatherings.
Ingredients
- 1½ cups all‑purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon dried thyme
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¾ teaspoon paprika
- 1 cup sweet potato purée
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 180 °C (350 °F) and line two baking trays with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, dried thyme, onion powder, garlic powder, and paprika.
- Add the sweet potato purée and olive oil, then knead by hand until a soft, pliable dough forms.
- Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Divide the dough into four equal portions. On a lightly floured surface, roll each portion as thinly as possible.
- Cut the dough into 1‑inch squares (or your preferred shape) and place them evenly on the prepared trays.
- Bake for about 15 minutes, rotating the trays halfway through, until the crackers are golden and crisp.
- Let the crackers cool completely on the trays to maximize crispness before storing or serving.
Notes
- For a rustic texture, substitute half the flour with whole wheat flour.
- To add heat, include a pinch of chili powder or crushed red‑peppers.
- Switch out paprika for ground cumin or cinnamon for a warm, aromatic variation.
- After baking and while still warm, sprinkle with sea salt or sesame seeds for extra crunch and flavour.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baked
- Cuisine: Modern/Baking
Nutrition
- Serving Size: 1 cracker (≈22 calories as suggested)
- Calories: ≈22
- Sugar: undefined
- Sodium: undefined
- Fat: ≈1‑2g
- Saturated Fat: undefined
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: ≈3g
- Fiber: ≈0.3g
- Protein: ≈0.5g
- Cholesterol: undefined
