Sweet potato crackers are crunchy, savory, and super addictive. If you’re hunting for a healthy snack recipe for the holidays with a really short ingredient list that doesn’t demand a long, drawn-out process, these sweet potato chips are it!
Seriously, when it comes to these sweet potato crackers, I have no willpower. They are a bit of a weakness - they are SO delicious! Made with simple, wholesome ingredients, these are snacks you can truly feel good about.
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Why You'll Love This Recipe
These crackers are perfectly crunchy with just the right touch of sweetness from roasted sweet potatoes.
They’re the kind of snack you’ll keep reaching for—totally addictive in the best way!
They are so easy to make at home. No fancy tools or complicated techniques required!
Made with real, simple ingredients and no preservatives, these are snacks you can feel good about.
Pair them with hummus, cheese, or your favorite dip, or simply enjoy them on their own. They’re perfect for lunchboxes, tea-time, or a cozy movie night snack.
Recipe Ingredients & Variations
Sweet Potatoes: Use whichever variety of sweet potatoes is available locally. Starch makes crackers crispy on the outside and fluffy on the inside. So, look for dense sweet potatoes; they’ll have more starch than usual.
Oil: Olive oil lends a fruitiness to the crackers that we just love. Melted butter or any other vegetable oil of your choice are a good substitute, too.
Flour: I used all-purpose flour, but you can 100% make this sweet potato crackers recipe with whole wheat flour.
Seasoning: The chips are like a blank canvas; paint them with whatever spices allure you. For us, the Kashmiri chili gave them the perfect kick. However, you can make the sweet potato crackers as spicy (or as mild) as you like. Here are a few others that are just as delicious:
- Cinnamon powder
- Ground ginger
- Pumpkin pie spice
- Ground or crushed cumin
- Garam masala and turmeric
- Za’atar or any other spice you enjoy
Please see the recipe card for full information on ingredients and quantities.
How To Make Sweet Potato Crackers
Step 1: In a large bowl, mix all-purpose flour, salt, baking powder, red chili powder, garlic powder, onion powder, and dried thyme.
Step 2: Add sweet potato purée and olive oil to the dry ingredients.
Step 3: Combine the purée and the dry ingredients to make a soft, pliable dough. Cover and let the dough rest for 10 minutes.
Step 4: Divide the dough into 4 parts.
Step 5: Roll each part into a rectangle and then cut it into square chips.
Step 6: Bake the sweet potato crackers for 15 minutes!
Final step: Serve with a creamy cashew cheese, whipped goat cheese dip, classic hummus, or mint chutney!
Top Tips
- If your sweet potato cracker dough is too soft to handle, refrigerate it till it firms up enough to roll easily.
- The key to crispy sweet potato snacks is thin rolling. The thinner the chips, the crispier the result.
- When each sweet potato cracker is thick, you get chewy chips as opposed to crackly ones. To my surprise, my son preferred the chewy ones, so don’t discount them!
- These crackers get done rather fast. And you don’t want to burn or overbake them. For me, 15 minutes at 350°F (180 °C) worked well. But every oven is different, so keep an eye on them.
- I had to rotate the tray once to bake the crackers evenly. While this is not necessary (depending on your oven), check once to see if the chips are browning evenly.
- If the underside is not baking properly, turn them upside down.
How To Make Sweet Potato Puree?
Sweet potatoes can be puréed in a variety of ways, including by steaming, boiling, and roasting. I always choose to steam the potatoes until they are super soft. For my sweet potato bread, I mashed them with a fork, but for these baked sweet potato chips, I wanted a smoother finish.
So, they went in a food processor with a couple of tablespoons of water. You might need to add more water, but be cautious. Incorporate one tablespoon at a time because you don’t want a runny purée. You want a thick one.
You can also easily make the sweet potato puree 2-3 days before and store it in an air-tight container in the refrigerator.
How To Serve
Sweet potato crackers are a fantastic nibble to have on hand. They stay well for upto 2 weeks in air-tight container.
Snack on them as-is, serve them with dips, or keep them as a side to soups. But if you’re in the mood for a lavish spread then add them to your easy cheese board.
📖 Recipe
Sweet Potato Crackers
Ingredients
- 1.5 cups All-purpose flour
- 1/2 tsp Baking powder
- 1 tsp Salt
- 1 tsp Dried thyme
- 1/2 tsp Onion powder
- 1/2 tsp Garlic powder
- 3/4 tsp Paprika
- 1 cup Sweet potato puree
- 3 tbsp Olive oil
Instructions
- Preheat your oven to 180 C. Line 2 baking trays with parchment paper.
- In a large bowl, mix together the flour, baking powder, salt, thyme, onion powder, garlic powder, and paprika.
- Add the sweet potato puree and olive oil to the dry ingredients. Mix well with your hands. Knead briefly until a soft and pliable dough is formed.
- Cover with a kitchen napkin and let the dough rest for 10 minutes.
- Divide the dough into 4 equal portions.
- Starting with one portion, roll it out thinly on a lightly floured surface.
- Cut into small 1" squares and place on the prepared tray.
- Bake for 15 minutes at 180 C, rotating the tray halfway until the crackers are golden and crispy.
- Remove from the oven and let cool completely before transferring to an air-tight container. Enjoy!
Video
Notes
- If your sweet potato cracker dough is too soft to handle, refrigerate it till it firms up enough to roll easily.
- The key to crispy sweet potato snacks is thin rolling. The thinner the chips, the crispier the result.
- When each sweet potato cracker is thick, you get chewy chips as opposed to crackly ones. To my surprise, my son preferred the chewy ones, so don’t discount them!
- These crackers get done rather fast. And you don’t want to burn or overbake them. For me, 15 minutes at 350°F (180 °C) worked well. But every oven is different, so keep an eye on them.
- I had to rotate the tray once to bake the crackers evenly. While this is not necessary (depending on your oven), check once to see if the chips are browning evenly.
- If the underside is not baking properly, turn them upside down.
Elaine says
hello , love this recipe came out terrific
is it possable to freeze or would get soggy ? thanks Elaine
Natasha Minocha says
Oh that's awesome Elaine! I'm so happy to hear that. 🙂
I haven't tried freezing these. I think they may get soggy though, because of the sweet potatoes.