Almond Flour Crackers

Easy & healthy, almond flour crackers have a rich garlic-herb flavor and classic crunch. They're delicious on their own or with dips and spreads.

5 from 1 vote

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Course: Clean Eating Snacks

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: (about 50 crackers)

Calories: 140kcal

Author: Violet Parcha

Preheat your oven to 375 degrees.
In a small bowl, whisk the ground chia seeds with 4 tablespoons of water to create a chia egg. Set aside for 3-5 minutes to thicken.
1 1/2 tablespoons ground chia seeds, 4 tablespoons Water (plus more as needed)
In another bowl, stir together the almond flour, tapioca starch, salt, and spices.
1 1/2 cups almond flour, 3/4 cup tapioca starch, 2 teaspoons dried rosemary, 2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder
Add the chia egg and 1 teaspoon of water to the dry ingredients and mix well.
Continue adding 1/2 teaspoon of water at a time until the dough comes together nicely but isn't yet sticky.
On a large piece of parchment paper about the size of your baking sheet, roll the dough out very thinly, about 1/16" thick.
Use a pizza cutter to cut the dough into small squares, about 2" x 2".
Place the dough (still on the parchment paper) on a large baking sheet and bake for 18 minutes, or until the edges are just beginning to turn golden.
Let the crackers cool completely before breaking apart and enjoying!

I typically use about 2 teaspoons of water in the dough, but this can vary depending on how tightly packed your ingredients were when you measured them and the humidity of your home
Almond flour crackers keep for up to a week in an airtight container at room temperature.
If the crackers get soft while storing, simply heat in the oven at 350 for 5 minutes to crisp them up again.