Savory Snack Crackers
And you thought you couldn't snack anymore!
Cheesy, crispy, with a complex flavor profile - these almond flour crackers will keep you coming back for "just one more"! With NO worries about spiking your blood sugar! Seriously, enjoy the heck out of these...
Ingredients
2 1/2 cups fine almond flour
1/4 tsp salt
1/2 tsp baking soda
1 cup freshly grated cheese *See note in Instructions*
1/4 to 1/2 tsp garlic powder
1/4 to 1/2 tsp onion powder
Additional or alternate seasonings *See note in Instructions*
3 Tbsp neutral-flavor oil
2 large eggs
Optional base seasonings:
Sea salt
Fresh cracked black pepper
"Everything" seasoning - Morton & Bassett have a good one no added salt
Instructions
*Cheese Note - This is where you can really bring out your creativity and try some awesome flavors. My base go-to is a nice very sharp cheddar such as Dubliner Aged Reserve, but you could try something smoked, Asiago, Parmesan, etc. Make SURE to get a chunk hard cheese and shred it yourself.
*Seasoning Note - You can add many different flavor profiles when making the cracker dough. Try BBQ powder, smoke seasoning, ginger powder, cajun seasoning, taco seasoning. Go wild!
1. Pre-heat oven to 350 F. Take out two large baking sheets, cut 2 sheets of parchment paper for each sheet (total of 4).
2. Grate your cheese, set aside.
3. Measure out the almond flour, salt, baking soda, seasonings and put into a mixing bowl. Sift / mix the dry ingredients together until well-combined. Add cheese to the bowl, stir in.
4. In a separate small bowl, whisk the oil and eggs together.
5. Add liquid mixture to the dry ingredients, stir and then knead together until mixed into a smooth dough (with chunks of shredded cheese). Divide dough into 2 portions, set aside.
6. Take the baking sheets and turn upside down. Lay a sheet of parchment paper on one, lay one portion of dough down and gently flatten it while forming it to a rectangle. Lay another sheet of parchment paper on top.
7. With a rolling pin, roll the dough out flat to the edges of the baking sheet, turning it frequently to achieve a very thin layer across the entire sheet. This is the most important step for getting uniform and crispy crackers, keeping the dough evenly thin.
8. Remove the top paper, and cut the dough into cracker shapes with a pizza cutter or dough scraper, etc. Pull the sheet off to the side and flip the baking sheet back to normal. Place the paper with the dough onto the baking sheet.
9. Add final seasoning, with either a grind of sea salt and black pepper, or a generous shake of the Everything seasoning. Slightly press into the dough (very gently). Set tray aside.
10. Repeat the rolling, cutting and seasoning process for the second portion of dough.
11. Place both trays in the oven (can be on separate racks, not a problem) and bake for 12-15 minutes. Edges will get browner than the middle.
12. Turn oven off if you feel the crackers are done. Remove trays from oven, and gently separate the baked crackers with your cutting tools from earlier. Place the trays back in the oven, crack the oven door and let everything cool for as long as you have - overnight is best. This will ensure your crackers get as crispy as possible, and stay crisp longer in storage. Fully cooled crackers can be stored at room temp for at least two weeks - full disclosure, our batches never lasted more than a few days as they are THAT good!
Enjoy!
Filed as
Snack
