Crackers are so easy to make at home! You will love the sweet and savory flavor of this gluten-free cracker recipe, and it’s great for kids too! You can even have them help roll out the crackers.
Preheat the oven to 350°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the sweet potato, oat flour, salt, rosemary, garlic powder, and coconut oil and stir well to create a uniform dough.
Transfer the dough to the prepared baking sheet and top it with another sheet of parchment paper. Use a rolling pin to roll the dough into a thin layer, about 1 ⁄8 inch thick. The thinner you roll the dough, the crispier your crackers will get, and the faster they will cook. Gently remove the top layer of parchment paper and use a pizza cutter to cut the crackers into 1-inch squares.
Bake for 15 minutes, then remove the baking sheet from the oven and use a spatula to flip each cracker for even baking (they should split apart easily where you cut them).
Return the pan to the oven to bake until the crackers are dry and crisp, about 15 minutes more. Be sure to watch the crackers closely toward the end of the baking time, since the edge pieces will cook faster than the center pieces, and the crackers won’t taste as good if they turn dark brown. Remove any pieces by the edge of the pan when they are done and continue cooking the center crackers until they are all dry, checking on them every 3 to 5 minutes. Allow the crackers to cool completely for the crispiest results.
Store in an airtight container at room temperature for up to 5 days.
Notes
If you don't have oat flour, make your own, using a food processor and quick oats. Process until oats are ground finely.
Makes about 25 crackers, serving size: 5 crackers.