by 
These Sweet Potato Crackers are the ultimate kid-friendly snack. They are full of flavour, have that satisfying crunchy texture and are made with just a handful of ingredients. Perfect for lunchboxes or afternoon munchies!
When it comes to these sweet potato crackers, you won't be able to stop at just one. They are delicious on their own, served on a cheese plate or paired with dips such as hummus, guacamole, beetroot dip, or this creamy avocado dip.
They're also great served with soup or packed into lunchboxes. However you serve them, kids and adults alike will love these tasty crunchy crackers.
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Reasons to Love this Recipe
- Easy
- Kid Friendly
- Dairy Free
- Freezer Friendly
Ingredients Information (and Alternative Suggestions)
- Sweet Potato Puree - Instructions on how to make sweet potato puree.
- Flour - Provides structure and helps bind the crackers together. All-purpose (plain flour) and oat four have been tested with good results.
- Olive Oil: Adds richness, flavour, and healthy fats. Substitute with melted butter if desired
- Baking Powder: Helps make the crackers light and crispy.
- Salt: Enhances the flavours of the crackers and balances the sweetness of the sweet potato. Adjust to taste and omit if making for babies or toddlers.
- Spices / Herbs: Savoury notes are added with garlic powder, onion powder and dried thyme. However, the crackers are a versatile base for many seasonings. Try replacing with smoked paprika, curry powder, or for a sweet flavour cinnamon, ginger, allspice, or vanilla.
See recipe card for quantities.
Step by Step Instructions (with Images)
- In a large bowl, combine all the ingredients. Mix and knead everything together until a dough forms. Cover and refrigerate for at least 30 minutes.
- Sprinkle some flour over a work surface. Roll the dough out until it's about 3mm (⅛ inch) thick.
- Use a sharp knife, pizza cutter, or cookie cutter to cut the dough into small squares/shapes. Use fun-shaped cookie cutter for a playful touch.
- Transfer the uncooked crackers to a parchment paper lined cookie sheet, Bake for 20 minutes, flipping the crackers and rotating the tray halfway through. Remove from the oven and let cool for 5-10 minutes before serving.
Top tips
- Sticky dough? If the dough feels too sticky when you mix it, add more flour, 1 tablespoon at a time.
- Don't skip chilling: Refrigerating helps to firm up the sweet potato dough, making it easier to roll.
- Adjust Thickness for Texture: Roll the dough thinner for crispy crackers. For a softer, chewier texture, roll it a bit thicker.
- Add "docking holes":Use a skewer to poke 2 small holes in the dough to stop overly large air pockets from forming in the cracker while baking.
- Monitor Baking Time: These crackers can quickly burn, especially if rolled thin. Oven temperatures vary, so adjust the baking time as needed.
Storage
- Room Temp - Store in an airtight container for up to 5 days.
- Freeze - Store in a freezeable container / bag and freeze them for up to two months.
Recipe FAQs
Hard, crispy crackers can be a choking hazard, so if making for under twos, ensure they are not too crispy and hard. For babies (6 months +) roll the dough much thicker (around ¼ thick - 6mm) for a softer teething biscuit texture.
These crackers contain wheat, a potential allergen, and should be made without added salt to reduce sodium levels. Always supervise babies while they eat to ensure safety.
For informational purposes only. Every baby develops on their own timeline. Make educational choices for your baby and never disregard or delay in seeking individual professional advice because of something you have read here.
More Cracker and Chips Recipes
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Sweet Potato Crackers
Ingredients
- ½ cup (120g) sweet potato puree
- ¾ cup (105g) all purpose (plain) flour *can sub with ¾ cup oat flour (110g)
- 1½ tbsp olive oil
- ½ teaspoon dried thyme
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ teaspoon baking powder
- ¼ tsp salt *adjust to taste. Skip if making for a baby/toddler.
Instructions
- In a large bowl add all the ingredients. Mix and knead together until a dough forms. If the dough feels too sticky, add more flour, 1 tablespoon at a time. Cover and refrigerate for at least 30 minutes.
- Preheat oven to 160℃(fan)/175℃/375℉. Sprinkle some flour over a work surface and roll the dough out until it's approx 3mm / ⅛ inch thick. If you prefer a crispier texture, roll it thinner, or a softer, chiewier texture roll it a little thicker.
- Use a sharp knife, pizza cutter or small cookie cutter, cut the dough into small squares/rounds. Gather up and re-roll any excess dough and repeat until the dough is used up.
- Transfer the uncooked crackers to a parchment paper lined baking sheet, leaving a little space between each cracker. Using a skewer, add a couple of small holes to each cracker to prevent large air pockets forming when baking. Bake for 10 mins, remove from the oven and flip the crackers and rotate the tray. Return and cook for a further 10 mins.
Asia
These sweet potato crackers are so delicious! I rolled mine really thin and they turned out super crunchy, which I absolutely loved. The flavour is amazing too! Such a simple and tasty recipe — I’ll definitely be making these again! Thanks Amy
Molly W
Love these but can't seem to get them thin enough for them to be crispy instead of chewy! My 14 month old likes them but can't manage the chewy ones unfortunately (not enough teeth), so spits them out after trying for a while. Any suggestions for getting them crisper or more easily breakable for a younger toddler??
Amy Whiteford
Hi Molly,
For a crispier cracker, the biggest tip is to roll the dough as thinly and evenly as you can (around 2mm). If they’re a little thicker, they’ll stay chewy in the middle. You can also bake them for a few extra minutes, keeping a close eye on them as they brown quickly, and they’ll continue to crisp up as they cool.
That said, for a 14-month-old I’d actually be a little cautious about making them too crispy, as very hard crackers can be a chocking hazard. If they’re struggling with the chewy texture, you could try making them smaller or rolling them just a little thinner rather than aiming for a very crunchy cracker.
Audrey
I just made these. Delicious. I substituted left over butternut squash.The only hard part was figuring out an eighth of an inch. Will make again. Thanks
Alanna
I made these earlier and tested rolling the dough both thick and thin. We all agreed the thin ones were amazing. They didn’t last long. Will make again.
Amy
Thanks Alanna - once you start it's hard to stop eating them!
Loretta Mittendorf
This recipe is fantastic. The only problem is, I can't stop eating them long enough to bring them when I visit friends. Spices I used were Club House Italiano and Hot+Ranch with garlic powder, onion flakes and paprika. I will never buy crackers again.