Almond Flour Crackers Recipe
Yields: ~20–25 crackers
Prep Time: 10 min
Bake Time: 12–15 min
Ingredients
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2 cups almond flour (finely ground)
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1 large egg
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1/2 teaspoon salt
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1/2 teaspoon garlic powder (optional)
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1/2 teaspoon dried herbs (like rosemary, thyme, or oregano, optional)
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1–2 tablespoons olive oil
Optional toppings:
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Sea salt flakes
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Sesame seeds, poppy seeds, or everything bagel seasoning
Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C)
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Line a baking sheet with parchment paper
2. Mix Dough
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In a bowl, combine almond flour, salt, garlic powder, and herbs.
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Add egg and olive oil and mix until a dough forms.
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If too sticky, add a little extra almond flour; if too dry, add 1 tsp water.
3. Roll Out Dough
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Place dough between two sheets of parchment paper.
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Roll it out very thin (about 1/8 inch / 3 mm) for crisp crackers.
4. Cut Crackers
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Remove top parchment layer.
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Use a knife or pizza cutter to score into squares or rectangles.
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You can leave them scored or break after baking.
5. Bake
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Bake 12–15 minutes, or until edges are golden brown.
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Keep an eye on them—they burn quickly if too thin.
6. Cool and Break
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Let crackers cool completely on a wire rack.
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Break along scored lines if you haven’t pre-cut them.
Tips for Perfect Almond Crackers
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Roll thin for crispy crackers; thicker dough will be softer.
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Store in an airtight container for up to a week.
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Add flavor variations: smoked paprika, parmesan, nutritional yeast, or chili flakes.
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To make them extra crunchy, bake a few extra minutes after cooling slightly (watch closely).
If you want, I can also give a super simple 3-ingredient almond flour cracker version—no rolling required, just mix, flatten, and bake. Perfect for when you’re short on time.