Step 1

Start by shredding the sweet potato into a medium-size mixing bowl. Finely grate the garlic and add it to the bowl, then add in the smooth peanut butter, flaxseeds, salt, pepper, balsamic vinegar and maple syrup.

Step 2

Combine everything into a firm dough and set it aside for at least 15 minutes. In the meantime, preheat your oven to 100°C (212°F).

Step 3

Divide the dough into 2 parts for easier handling and roll each half into a firm ball with your hands. Place each ball onto non-stick baking parchment or silicone baking mat, place another sheet on top and use a rolling pin to roll out the dough to roughly 1mm thickness. Carefully remove the sheet on top and use a pizza cutter to gently score the sweet potato dough to pre-cut the shape you want your crackers to be in.

Step 4

Transfer the sweet potato crackers to the oven and bake them in the middle of a fan-assisted oven at 100°C (212°F) for 30-45 minutes, rotating the trays halfway through for an even bake.

Step 5

Remove your crackers from the oven once the crackers begin to look dehydrated in the middle and the edges begin to brown. Allow for the crackers to cool for 30 minutes before removing them from the parchment.

Step 6

Serve the crackers alongside your favourite cheeses and chutneys!