Secret to the best No-Roll Cassava Flour Crackers (4 Steps)
Need an easy snack? Bake gluten-free No-Roll Cassava Flour Crackers! This simple paleo recipe is perfectly crispy. Learn how today.
Ingredients
- 1 cup cassava flour
- ½ tsp fine sea salt
- ¼ tsp garlic powder (optional, for flavor)
- ¼ tsp onion powder (optional, for flavor)
- 2 tbsp olive oil (or avocado oil)
- ½ cup water (add more if needed)
Instructions
- Step 1: Preheat & Prep Dry Ingredients. Preheat your oven to 350°F (175°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper. In a large mixing bowl, whisk together the cassava flour, fine sea salt, garlic powder, and onion powder until well combined. Ensure there are no lumps.
- Step 2: Form the Dough. Add the olive oil and 1/2 cup of water to the dry ingredients. Mix with a spatula or your hands until a soft, pliable dough forms. If the dough feels too dry or crumbly, add 1-2 more tablespoons of water, one at a time, until it comes together. It should be firm enough to handle but not sticky.
- Step 3: Spread and Score. Place the dough ball onto the center of the prepared parchment paper. Using an offset spatula or your hands, spread the dough evenly into a very thin layer, aiming for about 1/16 to 1/8 inch thickness. The thinner you spread it, the crispier your crackers will be. Using a pizza cutter or a sharp knife, gently score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not cut all the way through, just score.
- Step 4: Bake to Crispy Perfection. Transfer the baking sheet to the preheated oven and bake for 20-25 minutes, or until the crackers are golden brown and feel firm to the touch. Baking time may vary depending on your oven and cracker thickness. Keep a close eye on them towards the end to prevent burning. Once baked, remove from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool. Once cool, break them apart along the scored lines.
Notes
For extra flavor, sprinkle with flaky sea salt or your favorite herbs like dried rosemary or thyme before baking. Store cooled crackers in an airtight container at room temperature for up to 1 week. If they lose crispness, you can briefly re-bake them at 300°F (150°C) for 5-10 minutes. This recipe is naturally gluten-free and paleo, making it a perfect healthy snack option!
