In my experimentation to make the perfect grain-free cracker, I came up with these Grain-Free 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.
Grain-Free Cracker Balls
Equipment
- Saucepan
- Dehydrator or Oven
- Dehydrator Sheets
Ingredients
- 2 large white potatoes peeled and diced
- 3 sweet potatoes peeled and diced
- 1 cup olive oil
- 2 tablespoons rosemary
- sea salt to taste
Instructions
- Prepare Potatoes: First, boil the white potatoes and sweet potatoes in two separate saucepans, just as you would if making mashed potatoes.
- Mash Potatoes: Drain the saucepans and add half the olive oil to each. Mash the potatoes until smooth. Mix in the rosemary and season with sea salt.
- Form Balls: Once the mixture is cool enough to handle, roll it into small balls about 1cm in diameter.
- Dehydrate: Arrange the balls on dehydrator sheets, pressing them slightly into each other to ensure they stick together. Dehydrate at 145 degrees for about 18 hours. Check periodically and adjust the time as needed, depending on the thickness of your crackers.
These grain-free cracker balls are the perfect paleo snack. Using potatoes as a base and dehydrating them gives a satisfying crunch. They’re easy to make and can be adjusted with different root vegetables for variety. Enjoy them on their own or as a part of your favourite dip. Let me know in the comments if you try different variations or have any tips!
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