Hello it’s me, Abra! In case we haven’t met yet, I’m the Ambitious Kitchen Brand Manager, and you can read everything you need to know about me here. Today I’m here to talk snacks. Unsurprisingly, we take snacking verrryyy seriously at AK HQ.
When we’re not recipe testing + munching on my newest favorite meals (have you tried this new salad??) you can find us snacking on RXBARs, fruit with nut butters, plenty of hummus, and our favorite Simple Mills crackers.
Our 3pm snack needs lead Monique and I to test out the absolute best, crispy paleo crackers you’ll ever eat. Trust. But before I get into these babies, you’re probably wondering who “Pat” is.
Pat is my badass, beautiful mama! A few years ago my mom started a mostly-paleo diet to overcome stomach issues caused by tons of stress, and to adopt some healthier habits overall. She’s a lawyer who often has to travel for trials, which can lead to long days in meetings with nothing to eat but takeout. After too many stressful days of less-than-fresh food, she decided to make a change for herself.
Going paleo really helped my mom not only reduce digestive issues and gain more energy, but also to learn more about food and herself. She’s been through the Atkins, South Beach, low fat, zero carb, crazes of the ’90s and early ’00s, and now has a lifestyle that’s flexible, balanced, and works for her body & mind. So important. Plus, she crushes it in the gym and is the queen of squats. Total badass.
Every time I come home she has a tupperware full of these amazing, deliciously spiced, crispy, paleo crackers that I can’t get enough of.
These paleo crackers are made with almond flour and a few other simple ingredients, and are easily customizable for your taste preferences. My mama likes to add chia seeds, crushed pistachios or almonds, and this incredible, Ethiopian seasoning called Berbere (oh yeah, she fancy).
What’s in these paleo crackers?
Monique and I tested our version of these crackers a few times until they were perfectly crispy. They’re made with 4 simple ingredients: almond flour, chia seeds, an egg, salt and optional garlic powder. So easy, and even keto, if you’re into that! We included some yummy flavor variations to try if you really want to jazz these up. Dip ’em or just add them as croutons to salad!
Big thanks to Pat for our new fav afternoon snack. Let us know if you make these paleo crackers, and what flavor you try!
See how to make these paleo crackers:
What to serve these paleo crackers with:
Garlic White Bean Basil Hummus
Black Bean, Corn and Quinoa Enchilada Bake (or dip!)
The Best Guacamole You’ll Ever Eat
Or spread with one of these homemade nut butters!
Pat's 4-Ingredient Paleo Crackers
Ingredients
- For the crackers:
- 1 ½ cups packed super fine blanched almond flour (I use Bob’s Red Mill)
- 1 large egg, slightly beaten
- 1 tablespoon chia seeds
- ½ teaspoon salt
- Optional: ½ teaspoon garlic powder
- For the egg wash:
- 1 egg
- 1 teaspoon water
Instructions
-
Preheat oven to 350 degrees F. In large bowl combine the almond flour, egg, chia seeds, salt and garlic powder. You may need to use your hands to make it all come together. It should feel like a wet sand but will still hold together.
-
Add the mixture to parchment paper, then top with another sheet of parchment paper to cover. Roll out dough between the two pieces of parchment paper so the dough is approximately 13” x 15” (dough should be VERY thin). You may have to use your hands to smooth out the edges of the dough. Very carefully transfer the rolled out dough on parchment paper to a large baking sheet that is bigger than the dough (i use a 21x15 inch pan). You can also divide the dough in half and bake on two smaller baking sheets. It’s up to you, but please note that you do want the dough to be pretty thin.
-
Remove the top piece of the parchment paper and cut crackers into about 1.5 inch squares. I like to use a pizza cutter.
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Whisk your second egg in a small bowl with 1 teaspoon of water to make an egg wash. Lightly brush all of the dough with the egg wash. You won’t need to use all the wash.
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Bake for 14-19 minutes until set and edges and crackers are nice and golden brown. They need to be completely golden brown to be crispy crackers and to stay that way.
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Allow to cool for 10 minutes before carefully breaking the squares up into crackers. Divide into 8 servings.
Recipe Notes
Some other flavors to try below! Simply use the base (including the garlic powder) and then add the following:
Curry
1 tsp curry powder
1 tsp ground turmeric
Italian
1 tsp finely chopped fresh rosemary
½ teaspoon dried oregano
½ tsp dried thyme
Everything Bagel
2 tsp sesame seeds
2 tsp poppy seeds
½ tsp onion powder
(can also use 1 tablespoon everything bagel seasoning but do not add salt if there is already salt in the bagel seasoning you are using)
Ranch
½ tsp onion powder
1 tsp dried dill
Garlic Parmesan
½ cup parmesan
Recipe by: Monique Volz of Ambitious Kitchen | Photography by: Eat Love Eat
54 comments
Hello, Have you tried a flax egg in this recipe?
I used a chia egg, and they were delicious.
How many crackers in a serving?
Yes how many crackers? Is this a high volume recipe cuz ill be sad if the serving size is like 8 crackers
The number of crackers really depends on how large you cut them, but it will make a good amount (many more than 8!) Check out the photos + video for a better estimate 🙂
These look far better than my “slapstick” efforts to make something crunchy! Thank you Monique and Abra!
Mama
can any other gf flour be used? i’m allergic to almonds. thanks.
I would
use coconut flour but you have to use less of it. Thats what they always substitue with the almond flour.
thanks’ but how much less? a little less or a lot less? do you have an equivalence chart or table? and thanks again.
Yes, it would be really nice to see if this recipe would work with a chia egg or flax egg! Not sure if cassava flour would suit the base more if a vegan egg were to be integrated into the recipe, but we’d have to find out! The crackers look fantastic. Didn’t think they were Paleo to begin with!
These look SO tasty!! Super great to have on hand!
Seriously so good!!
Made these for the super bowl and everyone loved. How long will these last for?
Made these last night – they’re amazing! I know this will be a repeat recipe since it’s so easy, tasty, and Paleo-friendly.
Such a great paleo-friendly snack!
I’m so glad! They should stay nice and crispy for up to 5 days or so.
Wow these are AMAZING!! Crispy and flavorful! I’ve always been intimidated to make crackers at home but these were so easy I don’t think I’ll ever buy from the store again!
made these and then made a second batch with onion and nutritional yeast. so good!!ar
YES best snack ever!!
Can you omit chia seeds? If not what’s a good sub?!?
Yes you probably can omit, I haven’t tried it but I think poppyseeds would be a delicious sub!
Think you can try flax seeds too. Do you think oat or chick pea flour can be used to substitute almond flour or would they be too heavy?
Thanks
I wouldn’t recommend anything other than oat flour!
I’ve made these four times now, and they’re foolproof. They’re probably my favorite crackers. I didn’t have parchment paper one time, so I used tin foil and it worked just fine. Thanks for the great recipe!
So happy to hear that! One of my fav, easy snacks 🙂
Can you freeze these for later?
I made them, they are delicious. How should we store it? At Room temperature or in the fridge?
Glad you like them! You can store these at room temp.
Roughly, how many crackers does this recipe make? And is the nutritional breakdown per 1/8 serving or single cracker?
It really depends on how big or small you cut them, but the nutritional breakdown is for 1/8 of the entire recipe 🙂 Feel free to check out the video for a better estimate on # of crackers!
Perfect grain free snack! I added Trader Joe’s Everything But The Beagle Seasoning and it added a lot of good flavor! I subbed flax for chia and ended up baking the middle crackers longer until they got golden as well. Thanks for the super simple cracker!!!
Yum the everything bagel seasoning sounds delicious in these! Such a great snack 🙂
So easy and quick to make and yummy to boot!
So happy you liked them! One of my favorite go-to snacks 🙂
these are perfection!
tried these out tonight! excellent and super easy recipe! thank you! I even forgot the egg wash and it turned out great! I actually pulsed all the ingredients in my food processor cause I’m lazy! perfect for snacking
thanks for sharing!
Great idea using your food processor! Such a great snack 🙂
These are delicious! I’m so happy to have something healthy and tasty to crunch on… I added a bit of olive oil to the egg before I incorporated it and I went a little heavy on the Everything seasoning – so good 😋. I also removed the outer edge crackers and put the less baked ones back in for 5 minutes to get them golden Works like a charm if your outer edges are rolled a little thinner than the center. Thank you for this recipe! I’ll be making these weekly for sure!
Perfect! Great tip on the outer edges, too. So happy you found this recipe!
These almond based crackers are fantastic for an alternate to wheat based crackers. The only change up I’ll do is I had a big baking tray so I used the full quantity to roll out, in future I’ll half the mixture as I can then make the crackers thinner as I like that crunch and not having to eat as much almond in one go with my dips and cheese.
Once again, a fantastic recipe and I will be making again and again in the future!
Great tip with the bigger baking tray – such a great snack!
These are AMAZING and SO easy to make. I have never made crackers before so I was a bit skeptical about the process but I am now a cracker master. I’m on Whole30 and this is exactly what I was craving. They are crunchy, salty and satisfying and even substantial. I will definitely make these again. 10/10 Monique!!
Love it! So happy you found these! The perfect snack 🙂