Sweet Potato Crackers (gluten/grain Free)

About: I like to make food and create recipes! I share them here because it makes the world more efficient if we all share good ideas. I have a gluten/dairy free child who inspires much of what I create in the ...

These crackers were a happy accident!  I set out to make sweet potato and coconut flour into something crispy and edible, and ended up with a delicious 5-ingredient cheese cracker that tastes remarkably similar to Cheez-its!  I will warn you in advance that these are somewhat addictive :)


1/4 cup coconut flour
1 egg
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 :)

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    9 Discussions


    Reply 2 years ago

    If I were to do cheese free (I'm cooking regular now), I would put some rosemary and olive oil in them as a counter to the sweet in the sweet potato. That should put enough flavor in to overwrite the sweet and some oil to replace the cheese fats

    I haven't....sorry. The parmesan is key in this recipe because it really balances the sweetness of the sweet potato.


    6 years ago on Introduction

    I baked these a couple days ago and I am very disappointed with the way they turned out D:

    Many of them were way overcooked and some were way undercooked so I had to take off the cooked ones individually every 3 minutes. (Granted, my dough may not have been evenly rolled out)
    Many of them turned out brown and unpleasant.
    The ones that turned out nicely are quite hard and crunchy but not too bad, although I'm not actually too fond of the actual taste either... :(

    I was really looking forward to these, do you have any tips or ideas on what might have gone wrong?

    1 reply

    Reply 6 years ago on Introduction

    I'm sorry you didn't have good luck with these. Did you follow my instructions exactly? If you had used a rolling pin to roll the dough out between 2 sheets of parchment paper, the dough should have been pretty even. When you're working with a hot oven and such a thin dough (as most crackers are) you have very little room for error. If some of your crackers burned and others were undercooked, I think your problem must be that your dough was not uniform thickness. My other thought when I read your comment was your oven temperature....are you sure that your oven temperature is accurate? Most ovens are 20-30 degrees off in one direction or the other. I recommend getting a very inexpensive ($2 at Walmart) oven thermometer to hang on your oven rack. It helps to make sure your oven is always at the proper temperature.


    6 years ago on Introduction

    This make a nice snake. I will be baking these up Saturday afternoon. Thabks for sharing.