Ingredients
128 grams (a scant 1 cup) cassava flour
1 cup (237 mL) water
3 tablespoons neutral vegetable oil (e.g., avocado oil, olive oil)
Optional (but recommended): 1 teaspoon salt
Instructions
Preheat the oven to 350F (180C). Line a large baking sheet with parchment paper.
In a medium bowl, whisk the cassava flour, water, oil, and optional salt until smooth.
Pour the batter onto the prepared baking sheet. Spread in an even layer to cover almost all of the parchment paper.
Bake in the preheated oven for 20 minutes. Remove the baking sheet from the oven. With a pizza cutter, knife, or metal pastry cutter, cut or score the crackers (I cut 10x7 rows).
Return the baking sheet to the oven and bake for another 25 to 30 minutes until golden brown and crisp. If the crackers on the outer edge are darkening faster, break them off at the cut lines and cool; continue baking the remaining crackers until done.
Use the parchment paper to remove the crackers to a cooling rack or cutting board. Cool completely and then break along the cut lines.