Sweet Potato Crackers
White Cheddar Popcorn
March 1, 2020
Cinnamon Sugar Chickpeas
March 1, 2020
Sweet Potato Crackers
This recipe for Sweet Potato Crackers is reminiscent of classic Cheez-its, but with extra nutrition and flavor. The sweet potatoes provide good-for-you carbs, while the rosemary and parmesan cheese give them that extra umami impact. They’re perfect snacks on the go but would also add class to any cheese plate.
Pair Recipe with Sweet Potato Crackers with:
Cinammon Sugar Chickpeas
Similar Colavita Recipes:
Truffle Chips
Pepper and Sage Olive Oil Crackers
Ingredients
Directions
Preheat the oven to 375°F and line two large baking sheets with parchment paper. In a large mixing bowl, combine the sweet potato, flour, salt, rosemary, garlic powder, parmesan cheese, and Colavita olive oil.
Mix until a dough forms. The dough will be slightly sticky.
Cut the dough in half. Transfer one half of the dough to a 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. Repeat with the other half of the dough.
Remove the top layer of parchment paper and use a pizza, ravioli cutter, or sharp knife 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.
The edge pieces will cook faster than the center pieces, and you don’t want them to burn, so 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 2 to 3 minutes. Allow the crackers to cool completely to maximize crispiness.
Store in an airtight container at room temperature for up to 5 days.
Shop this recipe
Ingredients
Directions
Preheat the oven to 375°F and line two large baking sheets with parchment paper. In a large mixing bowl, combine the sweet potato, flour, salt, rosemary, garlic powder, parmesan cheese, and Colavita olive oil.
Mix until a dough forms. The dough will be slightly sticky.
Cut the dough in half. Transfer one half of the dough to a 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. Repeat with the other half of the dough.
Remove the top layer of parchment paper and use a pizza, ravioli cutter, or sharp knife 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.
The edge pieces will cook faster than the center pieces, and you don’t want them to burn, so 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 2 to 3 minutes. Allow the crackers to cool completely to maximize crispiness.
Store in an airtight container at room temperature for up to 5 days.