RW Garcia Gluten Free Sweet Potato Crackers Review

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I made a hot dip for some friends recently, and while I got lots of nice compliments on the dip, it was the crackers that I served it with that stole the spotlight. It got me thinking: The humble cracker is often a supporting player — a vehicle for dip or cheese, blending into the background, a means to an end. But when is a cracker NOT just a cracker?

My answer: When it’s an RW Garcia Organic Sweet Potato Cracker. Gluten-free (super helpful when entertaining) and made with flaxseed, black sesame seeds, and chia seeds, plus just the right amount of salt, these are more like a cross between a chip and a cracker, and the punchline is that I cannot stop reaching for them. 

Perfect for dipping, snacking, or adding to a cheese or charcuterie board, these little crunchy disks are made from renowned North Carolina Beauregard sweet potatoes and corn. RW Garcia has been a family-owned brand since 1982 (three generations of Garcias work at the family business!), and their crackers are organic and non-GMO, as well as Kosher. The company also makes lots of other snacks, including similar crackers in flavors like Lentil Turmeric and Everything seasoning.

Besides serving these with dips and cheese and so on, I’m thinking these would be great powdered in a food processor and used as a coating for chicken tenders. A dunk in flour (maybe gluten-free flour if that’s a dietary need), a dunk in beaten egg, and then a roll in these crackers crumbs would result in a delicious twist on an easy recipe. Or how about crushing and using them as a coating for air fryer mozzarella sticks? I absolutely love serving certain kinds of salads with crackers, and these would pair brilliantly with egg, tuna, or salmon salad.

They are available in 5.5-ounce boxes at grocery stores, health food stores, and online, but for obvious reasons, I recommend the more generously-sized 30-ounce box.

Do you have a favorite gluten-free cracker? Tell us in the comments below.

Katie Workman


Katie Workman is the author of two cookbooks. She is also the founding editor in chief of; a regular contributor to NPR; and a columnist for the Associated Press and Eating Well magazine. She lives with her husband and two children in NYC.

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