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Crackers from a Potato and Peanut Butter

No flour? No problem!

Make these easy gluten-free crackers using a potato and peanut butter! They are crispy and peanut buttery and taste great with some cheese or a touch of jam.

Peanut Butter Crackers
The secret to getting crispy peanut butter crackers from a potato (which has a lot of moisture) is to let the prepared cracker dough dry out overnight. If you skip this step, you won’t be happy with the results.

I add shelled sunflower seeds to the recipe to give the crackers some texture. If you don’t have any on hand, you can skip this addition – or use other ground seeds, nuts, or cacao nibs.

Gluten-free Peanut Butter Crackers
If you are a peanut butter lover, be sure to also try my peanut butter cupcakes! They are a fan favorite, especially when topped with peanut butter buttercream!

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Gluten-Free Peanut Butter Crackers
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5 from 1 vote

Gluten-Free Peanut Butter Crackers

These easy gluten-free crackers are made using a potato and peanut butter! They are crispy and peanut buttery and taste great with some cheese or a touch of jam.
Course Appetizer
Cuisine American
Keyword gluten-free cracker recipe, peanut butter crackers
Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 8 hours
Total Time 8 hours 40 minutes
Servings 20 crackers
Calories 68kcal
Author Stef

Ingredients

  • 1 medium-sized Russet potato
  • 1/2 teaspoon salt
  • 1/2 cup unsweetened creamy peanut butter
  • 1 tablespoon brown sugar
  • 1/2 cup shelled sunflower seeds
  • coarse salt to taste

Instructions

  • Place the whole potato in a small saucepan. Add enough cold water to cover the top of the potato and bring to a boil.
  • Once the water boils, reduce heat to medium low and cover. Cook the potato in lightly boiling water until tender, about 20 to 25 minutes.
  • Drain the water.
  • Once the potato is cool enough to touch, peel the skin off. It should come off easily.
  • Mash the potato in a food processor.
  • Remove the mashed potatoes, measure out 1 packed cup of them, and return it to the food processor. Use any leftover mashed potatoes however you wish.
  • Add salt, peanut butter, and brown sugar. Puree until fully combined.
  • Transfer to a bowl and knead in the sunflower seeds.
  • Divide the dough into two.
  • Roll each ball of dough out as thinly as you can (ideally just under 1/8”) on parchment or a silicone mat sized for a 9” x 13” cookie sheet. The dough tears easily, but you can patch holes by spreading the dough with your fingers. It may also help to roll the dough between two pieces of parchment. Don’t worry about making the dough a perfect shape, as these crackers will have a rustic look.
  • Transfer the rolled dough on the silicone mats or parchment papers to cookie sheets and refrigerate overnight to dry out.
  • Preheat oven to 350 F.
  • Sprinkle the rolled, chilled dough with coarse salt.
  • Bake for 20 minutes or until the edges of the crackers begin to look dark brown. Keep a close eye on the crackers as they can go from done to burnt very quickly.
  • Turn the sheets of crackers out onto a cooling rack.
  • When cool, break into snack-sized pieces.
  • Eat immediately.

Notes

If you have some crackers left over, they can be re-crisped the next day by returning them to the oven for about ten minutes at 350 F.
Those who have nut allergies can replace the peanut butter with SunButter.

Nutrition

Nutrition Facts
Gluten-Free Peanut Butter Crackers
Amount Per Serving
Calories 68 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 89mg4%
Potassium 108mg3%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin C 1mg1%
Calcium 7mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

Note: This recipe was originally created for the Idaho Potato Council.

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5 comments on “Crackers from a Potato and Peanut Butter”

  1. Carrie Nsays:

    What am I missing? Why are you preheating the oven for step 6? I am confused.

    • Stefsays:

      That was a mistake. Sorry! I fixed it.

      • Carrie Nsays:

        thanks. I was going to make them tonight and worried that i would have to cook something rather than just chill the dough. It does make it easier too doing things over two days.

        • Stefsays:

          Yes… tonight you will just have to make the potato and use it in the dough. BTW… you can even make the potato in the microwave if that’s easier for you. It works just fine! Let me know what you think tomorrow!

  2. Mirandasays:

    I’m glad you didn’t give up on them, they turned out great! They would be to send in a lunch box to school too!

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