1/4 cup coconut flour
1 cup grated parmesan cheese
1 cup mashed sweet potato (cooked)
course sea salt
1. Preheat your oven to 350 degrees F.
2. In a small bowl, combine the egg, coconut flour, parmesan cheese and sweet potato. Add in about 5 twists of course sea salt (1/4 to 1/2 teaspoon). Mix until well combined.
3. Line a large baking sheet with a piece of parchment paper. Spread your dough on top. Place another sheet of parchment paper over the dough, and using a rolling pin, roll out the dough until its as thin as possible. You may wish to use 2 baking sheets if yours is too small....its really important that the dough be rolled thin.
4. Slowly remove the top sheet of parchment paper and sprinkle the dough with more course sea salt.
5. Bake for 20 minutes. Remove from the oven, but leave the oven turned on. Allow to cool for 5 minutes.
6. Using kitchen scissors, cut the large cracker into small bite-size squares or rectangles...whatever you prefer. Return the pan to the oven and bake again for another 15-20 minutes. The idea is to dry them out so they crisp up as much as possible. If they start to turn black on the edges, remove them immediately. If they are still soft after 20 minutes, lower the temp of the oven and bake for 5-10 minutes longer. You just need to keep a watchful eye on them at this point.
7. Take the sheet of parchment paper (holding the crackers) OFF of the baking sheet to cool on a wire cooling rack. This is important because there will be a lot of steam, and it will make the crackers soggy if left on the pan.
8. These taste best eaten the same day they are made, but will also keep well on the counter in an airtight container.
Notes: I created these as a way to sneak fiber into an afternoon snack for a 3 year old...and they turned out to be incredible! My 2, 3 and 4 year old taste testers all gave them two thumbs up :)