In my experimentation to make the perfect grain-free cracker, I came up with these cracker-balls, which if I do say so myself, are delicious!
I used white potatoes and sweet potatoes, but I think you could easily use parsnips or even pumpkin or squash. The key is in the dehydration to give the crunchy end result. If you don’t have a dehydrator, you can use your oven on a low heat instead (though I’ve not tested this method). If you’re keen to try a dehydrator (and I highly recommend them), you can go really cheap like this one, or go all out on an Excalibur like this. There are so many ways to use them.
- 2 large white potatoes, peeled and diced
- 3 sweet potatoes, peeled and diced
- 1 cup olive oil
- 2 tablespoons rosemary
- sea salt to taste
- Boil the potatoes in two separate saucepans, as you would if you were making mash
- Drain the saucepans and add in half the oil to each
- Mash the potatoes and mix in the rosemary, then season.
- Once cool enough, roll the mixture into small balls of about 1cm diameter.
- Arrange the balls on dehydrator sheets alternatively and "press" them into each other, to ensure they stick together.
- Dehydrate at 145 degrees for about 18 hours (but this will depend on the thickness of your crackers, so please check and adjust accordingly!
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