Closeup of Cassava Lavosh Crackers in a blue pottery bowl next to an old-fashioned rolling pin

Cassava Lavosh Crackers

Cassava Lavosh Crackers are just what you need for crunching if you are gluten free. These rustic crackers hold up well to spreads!

Overhead view of Cassava Lavosh Crackers in a blue bowl on a cutting board with flour and an old-fashioned rolling pin
Cassava Lavosh Crackers

There are times when you just NEED to nosh.  You forage in the pantry, but all you find are sweet potato chips (that maybe you’re tired of), and tortilla chips (that give you a belly ache).  To you, my friends, I offer a way out.  Make your own crackers!

I must caution you, though.  These are addictive.  While the AIP doesn’t restrict calories, they do still exist.  My daughter and I once finished off a batch of these in about five minutes.  😬  I think I was just so happy to have an actual cracker to eat that I forgot to stop!

About Cassava

Some of you may be wondering, “What the heck is cassava?” Cassava is a root vegetable, sometimes called yuca or manioc. While some people are sensitive to it, cassava is acceptable on the AIP/Paleo diet. Tapioca comes from the same root, so if you are sensitive to cassava, best to stay away from tapioca, too. Cassava flour is made from the properly processed root. My favorite brand is Otto’s cassava flour.

Closeup of Cassava Lavosh Crackers in a blue pottery bowl next to an old-fashioned rolling pin
Cassava Lavosh Crackers

Though these crackers are delicious plain, you could try them with Supa Guac or even Onion Dip. If you have a favorite paté recipe, these crackers would be wonderful with it!

If you feel you can trust yourself with these, I give you the recipe. Don’t say I didn’t warn you! 😂

As always, I wish you great love and deep healing.



Cassava Lavosh Crackers

Recipe by Wendi’s AIP Kitchen – Course: Appetizers, Treats and Snacks


Prep time


Cooking time



Cassava Lavosh Crackers are just what you need for crunching if you are gluten free. These rustic crackers hold up well to spreads!


  • 1/2 cup 1/2 + 1 TBSP (79 g) or 2 3/4 ozs. cassava flour

  • 1/2 tsp 1/2 sea salt + more for sprinkling

  • 1/2 tsp 1/2 dried basil

  • 1/2 tsp 1/2 dried oregano

  • 1/4 tsp 1/4 onion powder

  • 1/4 tsp 1/4 garlic powder

  • 2 TBSP 2 + 1/2 TBSP extra virgin olive oil, divided

  • 6 TBSP 6 warm water


  • Preheat oven to 350ºF.  In a large bowl, whisk together flour, salt, basil, oregano, onion powder and garlic powder. Add 2 tablespoons olive oil and the water.  Mix with a fork.  You should have a workable dough. (Note: Dough should not be sticky. If it is, add more flour.)
  • Divide dough in half.  Make two patties. One at a time, roll the patties between two pieces of parchment paper to 1/8” thick (no thicker!).  Don’t worry if they crack a bit.
  • Place the two sheets on a silicone-, or parchment-lined baking tray.  Brush with 1/2 tablespoon olive oil, and sprinkle with salt. Bake for 25 minutes, or until they are golden brown and breakable. Let cool, and break into pieces.
  • Try very hard not to eat all of them at once.  😋

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  1. These are absolutely delicious!!! Thank you so much for the recipe 🙂 I wonder though if the amount of cassava flour was a typo as I had to add quite a bit more to get a dough rather than pancake consistency.

    • If you can add this to my comment…I also did not have Otto’s cassava but a no-name brand purchased through a health food store.

      • Hi! 👋 I am puzzled. Maybe it’s the flour you were using? I did go back and check my hand-written recipe, and it’s the same as on the blog. Another follower made them, posted photos, and didn’t mention any difficulty. I’ll have to make them again and get back to you! And if you try them with Otto’s let me know how they turn out! 🙂

      • Sara, I wanted to follow up with you. I made these again with the recipe listed, and had no problems. If you try these again, please let me know how they turn out. Also, if you haven’t already tried Otto’s, their cassava flour really is the best! I hope you’re having a great day! – Wendi

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  5. Hello. I just made these cracker and they are delicious. I too used a different brand and had to double my cassava. I looked up Otto’s. Their ‘s is 32g per 1/4 cup, while mine was 28g per 1/4 cup. That’s probably where the discrepancy comes in. I’ll try otto’ s next time. These are so great. I cannot wait to have them tomorrow with my snack.

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  7. I really want to make these crackers, but I don’t have any parchment paper, will tin foil work?

    • Oooo, I don’t think so. You could try doing smaller portions of dough rolled between two sides of a cut ziploc bag. If you try this, let me know how it goes! 🙂

    • I’m fairly happy with these. I use terrasoul cassava and 1/2C was NOT enough for all of that water! It made a tiny batch, still lovely flavor, I’m happy with it.

      • Hi, Amber! I have different consistencies between batches myself. Sometimes I have to add more flour, others not. That’s the weird thing about these kinds of flours – they are fussy. Some bloggers only give their flour measurements in weight. Feel free to add what you need to get a good dough. You’ll know when it’s right. Trust your gut. Enjoy your crackers! 🙂

  8. David Setterberg

    I made one batch and they were so good that I made a second batch. I used otto’s flour and it was perfect.

  9. Carol Sayles Kriofsky

    What is EVOO???

  10. These are my absolute favorite!! For a different flavor I replaced the Basil and Oregano with 1 T Nutritional Yeast. I usually make a batch of each to share.

    • Yay! I’m glad you enjoy them! 😀

    • I’m thinking of making these and them in the mail to someone. Do you think they would last a few days in the mail? Thanks!

      • Hi, Kathleen! I wish I had a solid answer for you, but I have not tried it yet. I *think* if you put them in an air-tight container like a ziploc bag it would work. Of course, I don’t want to tell you for sure, since I haven’t done it myself. If you do try it, please let me know how it went! Thanks for writing! 🙂

  11. Hi ! Just wanted to say add my thanks for posting that delicious recipe !! I used a different flour and again had to add a lot more water but they are GOOD !!!! So nice to have a real “snack food” on the AIP !

  12. Yippee! I found commercial cassava chips at the store and baby are they ever expensive! I am looking forward to making my own…and yippee again… In a 350° oven (lots of cracker recipes call for a hotter oven). Wonder if these would work in my Nuwave oven?
    Thank you!!!🤗🤗🤗

  13. Angela Dalton

    Can you please provide nutrition information for these crackers? Thank you.

  14. These crackers are so good!! Thanks for the recipe. Sometimes nothing beats crunchy!!you

    • I’m thrilled you like them! They are a favorite in this house. And thank you for reaching out and telling me! Makes me happy. 🙂

    • Janine Emrick

      These crackers stick to a pie mat and parchment paper. Its maddening. I followed the recipe and even added extra flour. Nope. The roll out was frustrating.

      • Hi, Janine. Let’s troubleshoot. The difficulty might actually be in the oil. If there’s not enough oil, it would certainly stick. Beyond that, what kind of cassava flour did you use? And did you weigh it? Sorry you had a frustrating time. -Wendi

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  17. Are you saying that you bake the crackers between the two layers of parchment? Or that you roll the dough between the layers and then place the dough on a silicone sheet or on one of the parchment layers to bake?

    • Ah. I see how that could be confusing. OK, so you roll one patty at a time between two sheets of parchment. Remove the top layer of parchment. Here’s what I do at this point: I flip it over on my hand so that I can remove the second sheet of parchment. I flip down that patty on the lined cooking sheet. I repeat this process with the other patty so that I have two patties on the cooking sheet. Brush, salt, bake. I suppose one could remove the top layer of parchment, then just bake it on THAT. It would take two batches, but maybe that would work better(?). Hmmm… I’m going to have to experiment with that. Thanks for the question! If you come up with a more efficient way to do this, please let me know so I can do it, too! 😄

  18. Any chance I can make these with Tapioca starch instead of the flour? Thanks!

    • Hi! I haven’t tried it with tapioca flour, but my suspicion is that it would not work the same. Though the two flours come from the same plant, the consistency is very different. Tapioca flour is so light that I fear it would just fall apart. Of course, this is all just a guess. You could try it with a half recipe to see how it behaves. If you do, please let me know the result!

  19. Robert Taylor

    Great Recipe!

    I’m just making our second batch. We’re doing AIP, and both my wife and I really missed some crackers to have with pate (home-made chicken liver) or dip.

    Here in Australia, I found the Cassava flour we have available locally needed 1 cup with this recipe. Apart from that it turned out really well, thank you!

    I didn’t bother rolling between paper. I have a silicon BBQ mat, which I cut to fit perfectly on a heavy duty baking tray.

    I smooshed the dough out into an elongated lump directly on the silicon mat, and used a small wooden rolling pin to roll it out until nice and thin. You just need to roll gently so it doesn’t lift the dough up once it starts to get thin.


    Our gratitude from Down Under!

    Rob and Fi

    • Hello, Rob and Fi! Thank you for the kind words! Yeah, cassava flour and other AIP baking ingredients are super fussy. They behave differently in different climates, etc. Thanks for the hints on how to work this recipe down under! <3

  20. These were delicious! I used my mini cookie scooper and placed the little dough ball between parchment paper sheets and pressed it with my tortilla press. I was able to achieve perfect, crunchy round crackers. My whole family loved them. ❤️ Thanks for the recipe!

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  22. Really delicious, however a little too salty for me. Maybe I sprinkled a bit too much on the top, however next time I’m only going to use a 1/4 tsp of salt in the dough. Also I buy a 5lb bag of Iya foods cassava flour from Amazon taste and texture is just fine. Thanks for your recipe

  23. These are “as advertised!” Soooo good – thank you for sharing!! Like you and your daughter, my daughter and I polished these off in about 5 minutes. Drool…

  24. 5 stars! Thank you so much for this recipe. It is perfect! I really needed something with “substance” and these crackers fit the bill. I did a double batch making one with rosemary instead of basil and oregano. Yep, I like your version best but I still may experiment some more. I also didn’t get the first batch crispy enough so I finished them off in my dehydrator. That did the trick. Thank you again!!!!

  25. Finalllllly! I’ve tried a bunch of cassava cracker recipes and this one is by far the best. Thank you so much these are delish!

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  27. I’ve made this recipe twice now and I’m in love. The first time I added some nutritional yeast, smoked salt and brushed it with duck fat. I’m not very familiar with nutritional yeast and although it worked, it was overwhelming with everything else. The second time I used garlic power, crushed garlic, dried thyme and fresh rosemary. I did brush it with duck fat again and used sea salt on one piece and smoked salt on the other piece. I’m hooked. I love to cook and pretty critical when it comes to taste. In my experience it’s hard to find substitutes that equal in taste and texture, but I could honestly eat these over a regular rosemary cracker with gluten.

  28. I tried these tonight using Ottos flour and put my two patties each on their own baking sheet in the oven with the parchment underneath, cooked at the same time but for a bit longer. I was out of olive oil so used avocado oil. They are absolutely delicious and I am so so grateful for this recipe! Will definitely be making these again and again because one batch did not last long 😅 Thank you so much for an amazing recipe!

  29. i’ve made this recipe 3 times in 24 hours – these are fantastic! my cassava flour was bought in bulk from buywholefoodsonline, i weighed out the 79 g and it worked perfectly. this will definitely be a regular in my kitchen

  30. I love these! I leave the top parchment sheet on, it then comes of easily after 15 minutes of baking. Is there an easy way to crisp them up? I usually make a batch.

    • Hi, Emmy! They’ll crisp much better if you can get the top sheet of parchment off before baking. Beyond that, it’s a matter of leaving them in the oven longer. (Each batch is a little different.) Just leave them in until brownish and crisp. They’ll get quite “snappy.” Thank you for writing! 🙂

  31. Definitely go by weight. I’ve made these several times for our communion crackers and every time until today I’ve gotten a great dough but this time it was like soup. Had to double the cassava flour

  32. Loved this! I made them exactly as recipe said. One I made happened to be a little thicker than the other, both were good but the thinner the better in my opinion.

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