If you’ve been trying to curb your grains or have gone completely grain-free, these paleo Cassava Crackers are the easy DIY crunchy goodies you’re looking for. The final result is similar to crisp and tasty pita chips that’ll go perfectly with all your favorite dips. I made this batch with oregano and garlic, but you can flavor them with any spice or herb you like.
WHY GRAIN-FREE PALEO CRACKERS?
I don’t know about you, but I’m a grain lover. Unfortunately, due to my autoimmune diseases, I have tried to limit their overall consumption. When I follow a strict AIP Paleo diet, I eliminate them all completely. It’s painful but occasionally necessary because grains can trigger my autoimmune system causing all kinds of unwanted symptoms (for more on the subject, read this post). That’s why I learned how to replace some of my favorite grain goodies with grain-free recipes like these Cassava crackers. However, regardless of specific conditions, curbing the consumption of refined grains is generally a good idea for anybody. Here’s why:
- Some grains contain gluten, to which many food lovers happen to be sensitive
- All grains are high in carbs, which promote weight gain and are linked to insulin resistance
- All grains contain antinutrients, like Phytic Acid and Lectins. Luckily, they can be degraded through processes like fermenting, sprouting, soaking, or pressure cooking. However, they are present.
YOUR SHOPPING LIST FOR CASSAVA CRACKERS
Having cleared up the why, let’s dive into the how-to. This recipe is super simple with just 4 main ingredients plus your favorite spices & herbs for flavor.
- Cassava Flour
- Water
- Extra Virgin Olive Oil
- Himalayan Salt
For flavor I added 2 AIP compliant ingredients for my AIP peeps, but feel free to substitute whatever you like:
- Garlic Powder
- Dry Oregano
HOW TO MAKE CASSAVA CRACKERS
When I said it was simple, I meant it. First of all, preheat your oven to 300 F. Then pour all your dry ingredients into a bowl. Separately, mix the oil and water in a cup (it sounds like a paradox, I know 😂) and slowly add the liquid to the dry ingredients, stirring all the way with a whisk or spatula. As the mix gets stiffer, use your hands to knead the dough into a ball.
On a sheet of parchment paper, flatten the ball of dough trying to give it a rectangular shape with your fingers.
Cover the dough with another sheet of parchment paper and grab your rolling pin. Go over it vertically and horizontally several times, trying to make it as thin and rectangular as you can.
TIP: The thinner the dough is, the crunchier and less chewy your crackers will be. So, keep rolling like it’s the latest work-out rage to tone up those arms in time for tank-top season!
Using a pizza cutter, cut the dough into small squares. I like mine just a little smaller than the average pita chip to avoid double-dipping in my guacamole or hummus. It’s just a little pet-peeve of mine, but feel free to make yours a bit larger if you like.
Now your dough is ready for the oven. Bake for 40 minutes.
TIP: Take them out of the oven and separate them all, scattering them around the pan. Then put them back into the oven for an additional 15-20 minutes. This will ensure they get all evenly crunchy and super crisp. Yum!
Remove them from the oven and let them cool off. Now you can serve your super crunchy, tasty Cassava crackers with your favorite dip. I made this no-tahini hummus with rosemary, lemon and toasted pine nuts (click for recipe), but you can make an AIP compliant hummus, like my Roasted Cauliflower Hummus recipe. It’s totally paleo, AIP, and delicious.
AND… ACTION!
You know what I like to say: if one picture is worth a thousand words, one video is worth a thousand pictures. Look how easy it is to make your own Cassava flour crackers.
Cassava Crackers
Ingredients
- 2 cups Cassava Flour
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Filtered Water
- 1/2 tsp Himalayan Salt
- 1/2 tsp Dry Oregano
- 1/4 tsp Garlic Powder
- 1/8 tsp Baking Powder
Instructions
- Preheat oven to 300 F
- Mix all dry ingredients in a large bowl
- Mix wet ingredients in a cup (water and oil)
- Pour liquid mix slowly into bowl with dry ingredients while whisking with a spatula
- Keep mixing until the dough is stiff enough to knead with your hands
- Knead dough into a ball
- On a sheet of parchment paper, flatten the ball of dough trying to give it a rectangular shape with your fingers
- Cover the dough with another sheet of parchment paper and grab your rolling pin. Go over it vertically and horizontally several times, trying to make it as thin and rectangular as you can
- Cut the dough into small squares with a sharp knife or pizza cutter
- Bake for 40 minutes
- Remove from oven. Separate and scatter the crackers all over the pan
- Bake for 15 more minutes. This will ensure the crackers are evenly and thoroughly crisp
- Remove from the oven let cool off
- Serve and enjoy with your favorite dip!
Notes
Nutrition
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These are great AIP crackers! Thank you!
Thank you! I love working with Cassava flour for AIP and Paleo recipes 🙏🏻
Some came out crispy and the rest was a bit stiff and chewy. I am not sure why. But they tasted fabulous. Thanks for the recipe.
Hi Christine!
Thank you for the feedback.
Here are some possible reasons for the inconsistent texture:
1) Your oven doesn’t distribute the heat evenly like a convection oven, for instance. Mine is electric, very old and not convection, so I turn the pan around mid-baking with some recipes to make sure everything gets the same amount of heat. What wouldn’t I give for a professional oven! [sigh]
2) Some crackers might be a little thicker than others. Working the rolling pin by hand while making sure every piece is even is very challenging. I do my best, but my best is never perfect.
3) The 2nd baking after scattering the crackers/chips around the pan is crucial for crunchiness. If the pan is too crowded, humidity gets trapped in some spots and will not allow every piece to come out crisp and crunchy. Maybe you can do this part in 2 separate batches to allow enough space in the pan.
Let me know if any of these possibilities might be the culprit.
Happy baking!
I have made these twice. Measured exactly,, and the dough is too stiff to stay together in a ball to roll out. Keeps on crumbling. The few that did turn out were yummy………I want a whole batch please.
Any suggestions?
Hi Malinda!
So happy you tried them and yes I agree, they are super yummy 😋
Try adding a bit of water, and keep adding a tiny bit (just by the teaspoonful) very slowly until you have a ball that stays together. Remember that you are working without the elasticity of gluten, so it’s easy for things to get crumbly. Also, water supply can vary in quality and hardness from home to home and that can impact the exact amount you need. Experiment a little with that and see what happens. Let me know!
Happy grain-free baking!
Hello! The recipe looks great, but I am weary with SIBO and don’t have the energy or kitchen tools to make this. Would i be able to purchase the crackers from you? I hope so. i’mnot crazy, just exhausted amd no one on line make them very clean like you. Please let me know.
thank you
Hi Bernadette!
Thank you for your feedback; I really appreciate it.
Unfortunately, I don’t sell food, but there is a brand called SIETE that seems clean and makes grain-free products.
Check out their site: https://tinyurl.com/3re9kc6r
Their products are also available through other online stores like Thrive Market.
Good luck with your SIBO! I know it’s tough, but there’s hope. Stay the course and take care of yourself!
Can I use organic coconut oil?
Hi! Yes, absolutely.