Crispy Cassava Crackers

5 from 1 vote

These delicious crispy cassava crackers have the perfect texture and taste great with a savory dip!

Prep Time20

Cook Time8

Total Time28

Course: Snack

Cuisine: American

Diet: Gluten Free

Keyword: cassava crackers, cassava flour crackers

Servings: crackers

Calories: 7kcal

Cost: 5$

Start preheating the oven to 200C/400F.
Combine the dry ingredients in a food processor and pulse until incorporated.
100 grams cassava flour, 1 tsp xanthan gum, 1½ tsp baking powder, ¾ tsp salt, 2 tsp 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 tbsp 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.

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.