Sweet Potato Crackers

Ingredients

• 500 g cooked sweet potato (Can be pink or white; drained and mashed into a smooth purée.)
• 1.5 cup oat flour
• 0.333 cup shredded coconut
• 2 tbsp olive oil
• 0.25 cup toasted sesame seeds
• 2 tbsp chia seeds
• salt (To taste; use for the savory version.)
• sweetener (To taste; use instead of salt for the sweeter version. Type not specified.)

Steps

1. 1

   Cook the pink or white sweet potato until very tender. Drain well.

2. 2

   Mash the sweet potato until smooth.

3. 3

   Add the oat flour, shredded coconut, toasted sesame seeds, chia seeds, and olive oil to the purée.

4. 4

   Choose the version: add salt to taste for savory crackers or sweetener to taste for a sweeter version. Mix until a dough forms; there is no need to knead it by hand.

5. 5

   Let the dough rest for 30 minutes so the chia can absorb the liquids and help make it easy to shape.

6. 6

   Roll out the dough very thin between two sheets of parchment paper.

7. 7

   Cut into the desired shape and size.

8. 8

   Preheat the oven to 180 °C. Arrange the crackers on a baking sheet and bake for 30 to 40 minutes. The thinner the dough, the shorter the baking time tends to be and the crispier the crackers will be.

9. 9

   If necessary, turn the crackers over to bake both sides. Serve after baking.

Notes

The amount of salt or sweetener is to taste. The text does not specify the yield or the sweet potato cooking time; yield is estimated.

Nutrition per serving

• cookies
• snack
• vegan
• dairy-free
• no added sugar
• baked
• butter-free