These delicious gluten-free Cassava Crackers are ready within 30 minutes, don't require mixing bowls, and are perfectly crunchy! With a few simple tweaks, you can make them vegan and AIP-friendly! For more cassava recipes, see my yeast-free Cassava Pizza Dough recipe.
To avoid rock-hard crackers, I highly recommend adding butter or coconut oil to your dough and monitoring the baking time. If cassava crackers turn out chewy, simply bake them for a few extra minutes! These crackers are perfect for a lunchbox, a snack, or a Charcuterie board! Serve them with a homemade savory sauce or dip.
Jump to:
Why Make Cassava Crackers at Home
- Control of ingredients: make it vegan or AIP-friendly with a few tweaks!
- Make them any flavor you want.
- Homemade cassava crackers are cheaper (just like these buckwheat crackers).
- A great hearty snack for a movie night (just like this buckwheat focaccia!).
Ingredients for Cassava Crackers
- Cassava flour can be yellow or white, depending on the brand. Use either one!
See the recipe card for quantities.
Substitutions
Xanthan gum - to make cassava crackers AIP-friendly, you can use psyllium husks (whole or powder) instead. Add 1 tablespoon of whole husks or ¾ tablespoon of psyllium powder to the dry ingredients. Adjust the water amount if the dough is too dry.
Baking powder - for AIP crackers, use homemade baking powder with cream of tartar.
Butter - to make the crackers vegan, use coconut oil.
Sugar - use honey, coconut sugar, or any other sweetener allowed in your diet.
Olive oil - use ground olives if you can't have oil.
How to Make Cassava Crackers
Step 1. Start preheating the oven to 200C/400F.
Combine the dry ingredients in a food processor and pulse until incorporated.
Step 2. Add the cold cubed butter and pulse until incorporated (1-2 minutes), then add the oil and water and process until combined.
Step 3. Turn the dough over onto a working surface, shape into a ball, and divide into 2 parts.
Step 4. Roll out half of the dough thinly between two sheets of parchment paper and carefully remove the top sheet.
Step 5. Slice the crackers into squares using a pizza cutter or a sharp knife. Bake cassava flour crackers for 7-9 minutes (check after 7 minutes), then remove from the oven. Let the crackers cool and enjoy!
Expert tips
- If the dough is too crumbly, add some water; if too wet, add some flour. Consistency is key, just like with our softest buckwheat flatbreads.
- If cassava crackers are chewy after baking, bake the chewy crackers for a few extra minutes (remove the crispy ones to prevent burning).
- Try to roll the dough as thinly as possible (paper-thin) for the best results. To prevent sticking, I like to add oil to the top of the dough, like when making millet flatbreads.
- It is normal for some parts to bake faster than others (it's hard to roll out the dough evenly, even if you're really trying!). You can remove the done parts and bake the doughy ones 1-2 min longer.
- Let the crackers cool completely before eating and store them in an air-tight container to prevent them from losing crispiness later on.
Variations
- Herbs like basil or rosemary.
- Add garlic and/or onion powder to the dough for a deeper savory flavor.
- Chili flakes, cayenne, or smoked paprika will add a kick to the crackers. For spicy crackers, I especially like gluten-free sourdough jalapeno cheddar croutons.
- Add cheese powder or nutritional yeast for a cheesy flavor like you would in a vegan broccoli cheese soup!
- Add seeds to the dough (poppy, sunflower, sesame seeds, etc.) for more texture.
Common Questions
Tapioca is the starchy part of the cassava plant, while cassava flour is made from the whole peeled cassava root, so no, they are not the same and can't be substituted in baking! See tapioca vs. potato starch in baking for more info!
Cassava crackers are a snack made out of cassava flour and a few other ingredients. It is perfect for a gluten-free diet and can be adjusted to be vegan and AIP-friendly.
Yes, cassava is gluten-free, and so is cassava flour, making these crackers perfect for celiacs and gluten-intolerant people.
More Gluten-Free Recipes You Will Love
Get my new
Gluten-Free Bread Recipes eBook
The top 14 recipes of 2025!
Crispy Cassava Crackers
Ingredients
Dry Ingredients
- 100 grams cassava flour
- 1 teaspoon xanthan gum
- 1½ teaspoon baking powder
- ¾ teaspoon salt
- 2 teaspoon sugar
Wet Ingredients
- 30 grams cold cubed butter
- 1 tablespoon olive oil
- 100 grams cold water
SAVE THIS RECIPE!💌
We'll email this post to you, so you can come back to it later!
Instructions
- Start preheating the oven to 200C/400F.Combine the dry ingredients in a food processor and pulse until incorporated.100 grams cassava flour, 1 teaspoon xanthan gum, 1½ teaspoon baking powder, ¾ teaspoon salt, 2 teaspoon sugar
- Add the cold cubed butter and pulse until incorporated (1-2 minutes), then add the oil and water and process until combined.30 grams cold cubed butter, 100 grams cold water, 1 tablespoon olive oil
- Turn the dough over onto a lightly floured working surface, shape it into a tight ball, and divide into 2 parts using a bench scraper or a knife.
- Roll out half of the dough thinly between two sheets of non-stick parchment paper using a rolling pin, then carefully remove the top sheet.
- Slice the crackers into squares using a pizza cutter or a sharp knife. Bake cassava flour crackers for 7-9 minutes on the middle rack (check after 7 minutes), then remove them from the oven. Let the crackers cool and enjoy!If any of the crackers are still chewy, simply bake them for another couple minutes.
Notes
- If the dough is too crumbly, add some water; if too wet, add some flour. Consistency is key, just like with our softest buckwheat flatbreads.
- If cassava crackers are chewy after baking, bake the chewy crackers for a few extra minutes (remove the crispy ones to prevent burning).
- Try to roll the dough as thinly as possible (paper-thin) for the best results.
- It is normal for some parts to bake faster than others (it's hard to roll out the dough evenly, even if you're really trying!). You can remove the done parts and bake the doughy ones 1-2 min longer.
- Let the crackers cool completely before eating and store them in an air-tight container to prevent them from losing crispiness later on.
Natasha Levai says
A great crispy cracker recipe with the perfect texture!