In Nordic kitchens, knäckebröd is more than a crispbread. It’s a ritual. A crackling canvas for seasonal toppings, often pulled from the pantry or garden, and eaten at any hour. It’s meant to last, to support, to bring texture where softness reigns.

This version does just that—but it leaves behind the rye flour, dairy spreads, and yeast. Instead, we turn to mashed sweet potato and grated zucchini as our humble heroes. They crisp into something earthy, flexible, and shelf-stable, with a whisper of sweetness and a satisfying snap.

Ingredients

Base Crispbread

• 1 cup mashed, roasted sweet potato (orange-flesh, not too wet)
• 1 cup grated zucchini, squeezed dry (yields ⅓ to ½ cup after draining)
• 3 tbsp cassava flour (optional for crispness)
• ½ tsp sea salt
• 1 tsp dried rosemary or caraway seeds (optional)

Optional Topping Suggestions (PM only)

• Cucumber ribbons + chopped dill
• Seaweed tapenade (dulse, lemon, parsley, garlic)
• Fresh tomato purée + basil
• Mashed squash + cinnamon (for sweet version)

Method

1. Preheat oven to 300°F (150°C). Line a large baking sheet with parchment.
2. In a large bowl, mix together mashed sweet potato, drained zucchini, salt, herbs or spices, and cassava flour if using. The dough should be soft but spreadable.
3. Spoon mixture onto the parchment and spread thinly with the back of a spoon or offset spatula—aim for ⅓ to ¼ inch (1–2mm) thickness. You can do one large sheet or smaller rounds.
4. Score gently with a knife into desired cracker shapes (squares or triangles).
5. Bake for 45–60 minutes, then reduce heat to 250°F (120°C) and bake another 20–30 minutes, or until fully dry and golden around the edges.
6. Turn off the oven and let crispbreads cool inside with the door slightly ajar.
7. Once cool, break along scored lines and store in an airtight container.

To Serve

• As a side to herbal broths, squash stews, or puréed greens
• Topped with cucumber ribbons, lemon-dulse spread, or slow-roasted tomatoes
• Crumbled into salads or soups for crunch

Notes from the Kitchen

• The drier your zucchini, the crispier your result.
• You can swap sweet potato for mashed carrot or kabocha for variation.
• Cassava flour isn’t essential, but it gives a firmer bite and better shelf life.
• To re-crisp, toast briefly in a skillet or low oven before serving.

There is something grounding about food that cracks. That resists the softness of the world for just a moment. These crispbreads are that kind of grounding. They speak in snaps and crumble and hold up whatever you choose to layer on top—or leave off entirely.