Sweet Potato Cracker Recipe
Ingredients
1/2 cup cooked sweet potatoes
2 egg whites (I'm sure 2 whole eggs would work, but I had extra egg whites I needed to use)
2 egg whites (I'm sure 2 whole eggs would work, but I had extra egg whites I needed to use)
1/4 cup coconut oil or butter
1/4 teaspoon sea salt
1/2 teaspoon baking soda
5 tablespoons coconut flour
Method
Pre heat oven to 350 degrees.
Using a food processor or electric mixer and mix all ingredients together into a smooth paste.
Spread cracker mixture over a parchment lined baking sheet.
Spread 1/4 inch thick.
Bake for 15 minutes. Take baking sheet out of the oven and score half baked dough into cracker sized pieces. Spread a tablespoon of melted coconut oil over crackers. Sprinkle with sea salt and return back to oven to bake until crispy, 7-10 minutes. Serve immediately. After a few hours some of the crackers will soften and will need to be re-baked to crisp up.
Note: When I first posted this recipe I forgot to add an important ingredient, eggs! Two eggs are needed to bind the ingredients together. Sorry about that!
This recipe is linked to: Real Food Wednesday @ Kelly The Kitchen Kop
9 comments:
You are amazing! These look fantastic! Thanks!
Thanks Empty Nester! Your comments mean sooo much to me! Thank you for reading my blog =)
Thank you for sharing but is it 1/2 cup diced or mashed sweet potatoes?
Alchemille - It doesn't matter if they are diced or mashed because they will be blended when you make the cracker dough =). I just peeled my potatoes (I baked them with the skin on) and squished them into the measuring cup.
This is brilliant! Both my husband and I will love these. Thanks for sharing such a great recipe.
Sounds wonderful! I bet this would work with butternut squash as well! I'm going to try this! As usual I love your recipes!
Have you tried putting them in the dehydrator after they get soft again? I'm just wondering if that would help. Only reason I suggest it is because I make corn tortilla chips from the Ezekial tortillas. I found they softened within a day and just dehydrated them overnight again. This time, they stayed crisp! So, just a suggestion. If you try it, let us know if that helps keep them crisp?
Thanks for this. I'll have to try it.
Definitely going to try these! I wonder if leaving them in the oven for a while longer (maybe at lower temp) would help the crispyness issue? Either way they look amazing - thanks for sharing!
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