Gluten-Free Sweet Potato Crackers


One of the best things you can do for your kids is make homemade healthy kid snacks, and boy, let me tell you, these gluten-free sweet potato crackers are one of the yummiest snacks you can make!

Image shows a stack of crackers with text that reads "Gluten-Free Sweet Potato Crackers"

These taste surprisingly reminiscent to Wheat Thins – which may excite some of you who miss the taste of wheat. I guess it’s the slight sweetness that comes from the sweet potato.

Don’t you just love that deep orange color? Make you want to eat ’em right up! And who can say no to crackers that aren’t just empty calories? I mean, sweet potato! Nutrition! Yeah baby!

I usually make these with sweet potatoes (they are, after all sweet potato crackers), but I’ve also used butternut squash a few times. You could use pumpkin or another winter squash as well. The flavor will vary, and of course the moisture content tends to be higher requiring more flour so keep that in mind when you play around with the recipe.

Photo shows a close up of sweet potato crackers on a table

Gluten-Free Sweet Potato Crackers

  • 1-1/2 to 1-3/4 cups flour mix
  • 1/2 teaspoon guar gum
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 cup of sweet potato puree
  • coarse salt

Preheat oven to 400º

Add the first six ingredients to the mixer bowl or food processor, and mix until it takes on the appearance of bread crumbs.

Or mix by hand until similar results are reached.

Add in sweet potato and mix well. If the dough is still mega sticky, add more flour. You want the dough to be workable, not sticky. Like play dough.

Roll dough out on a well-floured surface to about 1/8 of an inch thick.

Prick with a fork every inch or so, and sprinkle with coarse salt.

Next, cut into squares with a  knife or pizza cutter, pick them up with a spatula (or your fingers) and transfer to a cookie sheet.

Photo shows dough for the sweet potato crackers rolled out on a table

Or you can roll the dough out on parchment paper and slide the whole thing over to the sheet in one fell swoop. My brain was only working at half speed today, so I forgot this trick and when this the whole floured table thing. the kids enjoyed it though.

Image shows a small child cutting crackers with a pizza cutter

Place crackers in the oven for 10-15 minute, until the edges are just beginning to brown.

I’ll be honest, most cracker recipes will tell to turn them over half way through the baking, but I’m waaayyy to lazy for that, and aside from a few that are too thick or whatever, they always come out crispy and cracker-like.

Take them out of the oven, cool, and enjoy!

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  1. Do you hunk I could substitute coconut oil for the butter? Or use something else for butter. I have to be dairy free as well but this recipe looks yummy!

  2. Will they not hold up if I skip guar gum? I want to try this but don’t have it. I wonder how they will turn out without guar gum.

    1. I can’t have guar gum or the other one whose name escapes me at the moment. I usually use ground chia seeds. Slightly less than a quarter of the amount of the gum. I am going to try it in this recipe tomorrow.

        1. Golden flax ground down as a replacement for xanthan gum or
          guar gum.

          For those allergic to those products.

          Grind it down to an equal replacement.

  3. these were A-M-A-Z-I-N-G!!!!!!!!!!!
    for the gluten free mix i used 1/2 cup brown rice flour, 1/2 cup quinoa flour, 1/2 cup tapioca/
    i used xantham gum instead of the guar gum, and coconut oil for the butter
    baked them for 15 min, and let them cool- when cold they turn hard and crispy
    my 4 kids gobbled them up within 20 minutes, including the 1yo!
    now off to make a triple batch…
    thank you!!

  4. I just want to say that I love the easy attitude that you have about life. Went GF (really wheat free since I have so much food in storage that has to be eaten) about a month ago, and it has been daunting. Especially trying to justify buying GF products and flours…does my stomach really hurt THAT bad?? Thanks for being a hope for all us lazy, thrifty gals with GF needs 🙂

  5. I love the idea of these, however I found them a bit bland. I made a second batch and added from vintage cheese…super yum! Thanks for the recipe.

  6. I want to make these for my 10 month old…she has 7 teeth already but I don’t want them to be too crispy…would only baking them for 10 minutes work? Or do you think I should make them thicker and cook them same amount of time? Thanks!

  7. Am I missing something? The instructions say to add the first six ingredients to the bowl, then a little further down it says to add the sweet potato. The first six ingredients is everything but the coarse salt, so the sweet potato has already been added. Is there a missing ingredient? – thank you

  8. Hey! Ole granny here! Trying to go OMAD, gluten free, dairy free and raw vegan. I am interested in the crackers as an alternative for my grandkids who love commercial crackers. These look yummy and easy. I will add nutritional yeast and try with chia and or flax. Maybe even add hemp seeds. Thank you, all!

  9. Thank you so much for this healthy,simple recipe. I don’t use any gums, thickeners or starches for my kids.Always looking for simple recipes made out of whole foods.

  10. I would like to thank you for providing a kid friendly a session of blog. It is really a matter appreciation and this is the reason I follow your blog. Let us come for recipe now. Cracker is really a cutie recipe and loved it.

  11. I wonder if these could be made with cinnamon and sugar? A sweet version. I’m allergic to garlic and not crazy about rosemary. Cant have egg whites, corn, dairy Thanks!

  12. Made the GF sweet potato crackers today. Wife LOVES them! (I do too!) Sent the recipe to our GF daughter and daughter-in-law whose young son (our grandson) will enjoy these also. Thank you so very much for this kind of recipe.

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