A grain-free cracker with a real crunch

These crackers are made from nothing but sweet potato, a little fat, and herbs, slow-baked until crisp. Be patient going in: this one takes attention, and your oven and your puree both have a say. Spread it thin, watch it closely, and you will get there.

The reward is worth the patience. Sweet potato is a strong source of beta-carotene, which the body uses to make vitamin A, involved in immune and mucosal health, along with fiber that supports a healthier gut community.

Make these on a slower afternoon when you can give them attention rather than rushing. When they come out crisp, arrange them on a plate with something good to dip them in, and let the snack feel like a small pleasure you made for yourself.

Ingredients

• 2 cups sweet potato puree (cooked and blended, or canned)
• 1/4 to 1/2 cup coconut oil, as needed for a spreadable texture
• 1/2 teaspoon sea salt
• 1/4 teaspoon dried rosemary

*The source recipe included black pepper. Black pepper is a seed spice and is left out of the elimination phase, so it is omitted here.*

Method

Blend the sweet potato puree, sea salt, and rosemary until smooth, adding coconut oil a little at a time until the mixture is spreadable but not loose. Less oil tends to crisp better, so add only what you need.

Spread the mixture about 1/8 inch thick on a parchment-lined baking sheet, as thin and even as you can manage. Bake at 300 F for 20 minutes.

Score the partly set sheet into squares with a knife, then return it to the oven and bake for about another hour, rotating the sheet once partway through.

If the crackers are not fully crisp, keep baking in 15-minute intervals, pulling any finished, crisp pieces early so they do not burn. Cool completely.

Stored airtight at room temperature, fully crisp crackers keep for 3 to 4 days. If they soften, they were not dried long enough.

*Adapted from a-clean-plate*