Spicy Sweet potato crackers

Ingredients

• Sweet potato

  Canned, mashed

  1 cup or 255g

• Cashew butter

  Nuts, plain, with salt added

  2 tbsp or 32g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Kosher Salt

  Real Salt

  1 tsp or 16g

• Garlic powder

  Spices

  ½ tsp or 2g

• Potato Starch

  Bob's Red Mill

  4 tablespoon or 45g

• Tapioca Starch

  Amazonas Rainforest Product

  ¼ cup or 45g

• Avocado Oil

  Olivari

  1 tbsp or 100g

Directions

1. I start by microwaving a sweet potato & peeling it but you can use canned mashed if you like.
2. preheat oven to 375
3. mash sweet potato with a masher or ricer and measure out 1 cup (If you have just a little left over sometimes I just go ahead & put it in the bowl.
4. add all ingredients to a mixing bowl and mix with hands to form a dough. It will resemble playdough.
5. divide dough in half and roll each between two sheets of parchment paper to 1/8" thickness. remove top sheet of parchment & score dough into approximately 1" squares. There is no need to separate them.
6. Transfer parchment with the dough still on it onto a sheet pan. (You will have two pans)
7. Place pans into the two middle racks in hot oven and set timer for 7 minutes. At the end to 7 minutes rotate pans front to back and set timer for another 7 minutes. Rotate pans between racks and set timer for 7 minutes. Rotate pans front to back and set timer for another 7 minutes. This is a total of 28 minutes cook time.
8. remove crackers from oven and allow to cool then break apart.
9. sometimes the middle parts of the dough is a bit thicker than the edges. If I feel like they are tough or doughy I return those to the oven for a few more minutes to crisp up . It has never taken more than another 7 minutes. The more often I make them the better I get at rolling to an even thickness so practice makes perfect!
10. This recipe yields about 6 ounces of finished crackers so I consider 1 ounce to be a serving.