AIP Friendly Sweet Potato & Cassava Crackers
Crunchy, savory, and warmly spiced, these golden crackers are the kind of snack that feels indulgent even though every single ingredient is completely on-protocol. Finding a store-bought cracker that works for autoimmune elimination eating is genuinely difficult — most options sneak in grains, seed oils, or nightshade-derived spices that knock them out of the running immediately. Here, mashed sweet potato and cassava flour come together to form a surprisingly workable dough that rolls out thin and bakes up satisfyingly crisp. Arrowroot starch helps bind everything without eggs or gluten, while turmeric, ginger, garlic powder, and fresh rosemary layer in real flavor so these never taste like a compromise. A light brush of olive oil before baking gives the surface a beautiful sheen and helps the optional flaky salt stick. The recipe makes four servings, so they're great for a week of snacking or for setting out alongside a bowl of soup. Let them cool completely on the pan — they keep crisping as they rest, and that patience is absolutely worth it.
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Learn more →Ingredients
4 servings
- 1 cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- 1 cup cassava flour, plus more for dusting
- 2 tbsp arrowroot starch
- 2 tbsp coconut oil, melted
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp garlic powder
- 1 tsp fresh rosemary, finely chopped
- 1 tsp olive oil, for brushing
- flaky sea salt, for topping (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the mashed sweet potato, cassava flour, arrowroot starch, melted coconut oil, sea salt, turmeric, ginger, garlic powder, and rosemary. Mix until a smooth, pliable dough forms — it should hold together without sticking to your hands. If the dough feels sticky, add cassava flour 1 tbsp at a time until it is workable.
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