Almond Flour Crackers (No Egg & No Psyllium Husk)

Name: Almond Flour Crackers
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 1/2 cups almond flour; 3/4 cup tapioca starch; 4 tablespoons Water (plus more as needed); 1 1/2 tablespoons ground chia seeds; 2 teaspoons dried rosemary; 2 teaspoons salt; 1 teaspoon garlic powder; 1/2 teaspoon onion powder

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Easy, healthy, and packed with flavor, these simple almond flour crackers are the ultimate salty snack. With a garlic-herb flavor and classic crunch, they’re perfect on their own or served with spreads and dips.

Pile of almond flour crackers with a block of cheese and slices of cheese on individual crackers.

Quick Look at the Recipe

🍽️ Flavor: Garlic and herb
⏱️ Prep Time: 10 minutes
🔥 Cook Time: 18 minutes
🕒 Ready In: 28 minutes
👥 Servings: 10 (about 50 crackers)
🥣 Main Ingredients: Almond flour, tapioca starch, ground chia seeds
📋 Method: Bake at 375 degrees
📖 Dietary Info: Gluten-free, dairy-free, egg-free, vegan, paleo, grain-free
👩‍🍳 Tip: Ground chia seeds serve as the binder, helping the crackers hold together without the need for eggs or psyllium husk.

Woman smiling while standing in a sunny room.

So… I Make Crackers Now

I used to think anyone who made their own crackers was either a little crazy or had way too much time on their hands. But after years of struggling to find affordable store-bought crackers my husband could eat, I decided to create a recipe that was allergy-friendly, flavorful, and simple enough to fit into my busy days.

This recipe checks all the boxes. It comes together in just minutes with a handful of basic ingredients, and the crackers turn out absolutely delicious.

The only downside? They disappear almost instantly!

Ingredients

Almond flour – Not almond meal.
Tapioca starch – Also called tapioca flour. You can substitute corn starch if you prefer.
Ground chia seeds – To hold these crackers together without an egg. If you’d rather, you can use ground flax seeds instead.

Tools Needed

Large baking sheet
Parchment paper (To avoid waste, I skip using parchment paper whenever possible, but in this recipe, it’s absolutely necessary to prevent the crackers from sticking.)

Step-By-Step Instructions

Step 1: First, preheat your oven to 375 degrees.

Then in a small bowl, combine the ground chia seeds with 4 tablespoons of water and whisk to create a chia egg. Set aside for a few minutes to thicken.

Dry ingredients including almond flour and tapioca starch in a bowl.

Step 2: In another mixing bowl, stir together the almond flour, tapioca starch, salt, and spices.

Chia seed egg and water in a bowl with dry ingredients.

Step 3: Next add the chia egg and 1 teaspoon of water to the dry ingredients and mix well.

Step 4: Continue adding 1/2 teaspoon of water at a time until the dough comes together nicely but isn’t yet sticky. It should feel similar to play dough.

I typically use about 2 teaspoons of water total, but this can vary depending on how tightly packed your ingredients were when you measured them and the humidity of your home.

Step 5: On a large piece of parchment paper about the size of your baking sheet, roll the dough out very thinly, about 1/16th of an inch.

Dough cut into squares with pizza cutter.

Step 6: Next, use a pizza cutter to cut it into small squares, about 2″ x 2″. Be careful not to cut through the parchment paper!

Baked almond flour crackers on parchment paper on baking sheet.

Step 7: Then place the dough (still on the parchment paper) on a large baking sheet and bake for 18 minutes, or until the edges are just starting to turn golden.

Almond flour crackers with a block of cheese.

Step 8: Let the crackers cool completely before breaking apart and enjoying!

Tray with almond flour crackers and cheese.

If you’re looking for more grain-free snacks, check out my savory roasted cashews and walnut energy balls!

Tips for Success

Add water gradually – It always surprises me how little water these crackers need! Add 1/2 teaspoon at a time and mix well before deciding if you need more.

Make sure the dough is rolled very thin – If the crackers are too thick, they won’t crisp up properly.

Let cool before eating – These crackers will continue to get crispier as they cool, so give them some time before you eat them.

How to Store

Almond flour crackers are best right after cooling, but they can be stored in at room temperature in an airtight container for up to a week.

Keep in mind that as they are stored, they will lose their crispness. To make them crispy again, simply heat them in the oven at 350 for 5 minutes.

Violet’s Tips for Serving

Almond flour crackers are delicious with cheese or any of your favorite dips! Make a big batch because they’ll get eaten quick!

FAQs

Can I freeze almond flour crackers?

Freezing almond flour crackers isn’t recommended since they will no longer be crispy once they’ve thawed.

How long do almond flour crackers last?

Almond flour crackers last up to a week when stored in an airtight container. Depending on the humidity, they will lose some of their crispness as they are stored.

Are almond flour crackers healthy?

Yes, almond flour crackers are a healthy alternative to regular crackers. They’re gluten and grain-free and made without any sweeteners. They’re also higher in protein and healthy fats than standard crackers.

If you try this recipe, snap a photo and tag me on Instagram @violet_rightathome