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Salt and Pepper Crackers

salt and pepper crackers recipe paleo

Salt and Pepper Crackers will satisfy your need for a healthy, crunchy snack.

Instead of running to the store and grabbing a box of highly processed, expensive gluten-free crackers (with who knows what ingredients in them?!) you can make these Salt and Pepper Crackers. My boys and their friends says that these Salt and Pepper Crackers are the best crackers. I like them too, especially because they’re quick and easy to make.

It’s even easier to make gluten-free, grain-free crackers from scratch than “regular” wheat-based crackers. These Salt and Pepper Crackers have only 4 ingredients and you can whip them up in a jiffy. So if you’ve always wondered how to make homemade crackers, this recipe is a great place to start.

I first made these low-carb crackers over Christmas break when we were up in the mountains. I was testing out a low-carb diet for a few days and needed to bring a snack to a party. If you can have dairy, they’re terrific with goat cheese or a piece of raw milk cheddar cheese.

Salt and Pepper Crackers

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  1. Place almond flour, egg, salt, and pepper in a food processor
  2. Pulse until dough forms
  3. Place dough between 2 pieces of parchment paper
  4. Roll out dough to 1/16 inch thick
  5. Cut into 2 inch squares using a pizza cutter or a knife
  6. Sprinkle with extra salt and pepper if desired
  7. Bake at 350° for 12-14 minutes
  8. Serve

Makes 20 crackers

Homemade baked crackers are super satisfying and make an incredibly healthy real food snack when you’re craving some crunch!

I hope you enjoy this recipe for low-carb, healthy, real food crackers; they’re a great snack at cocktail parties, holiday gatherings and to use for dipping into guacamole when you’re sitting on the couch watching a football game. Here’s to football food. Go Broncos!


posted on January 19, 2014, 51 comments

  1. BeachyMum

    Thank you!!

    I am guessing that these are to be cut before cooking – what size do you recommend? Your results look wonderful, so I would love to mimic the details! Your recipes are superb…every single one.

  2. Stephanie

    I just made these, and they are amazing!!!!! Thank you soooo much! I’ve been looking for a good cracker substitute since I went grain free 4 months ago, and these are what I was looking for! So simple and easy too.

  3. These crackers look great – I’m making them tomorrow!

  4. FA LEWARCHIK

    Elana,
    I love the thought of making my own crackers but I am on a reduced diet due to a rare kidney disease. Can I make these crackers without the salt?
    Do you have some salt free recipes? They seem to be hard to find.

    Thanks for the wonderful website. I have gotten so many ideas and some great recioes.

    Warmest Regards,

    FA

    • Damselflydiary

      I would just try it. Worst case scenario is that you don’t Ike them and wasted some time and a few bucks. I often make a half recipe when trying something new so i waste less.bet you could experiment with other flavors too. I am not a huge fan of black pepper but I might try something else in its place, perhaps sesame seeds? Or rosemary?

  5. MamaCassi

    i’m not a huge cracker fan, but have been making flax crackers for my husband and have to travel in a couple of weeks, and these look PERFECT for quick and tasty foods!!!!

    and i love the ingredient list and instructions. i love simple and satisfying. lately have started eating more cheese, and some smoked salmon but been in need of a crispy baked carrier!!!

  6. Dianna Payne

    thanks for this recipe!!! I am allergic to eggs, do you think this would work without eggs?

    • Myra

      I’ve made these with a flax meal substitute. For each egg, substitute 1 TBS ground flax seed (or flax seed meal) with 3 TBS water. Mix them together in a separate dish and let sit for about five minutes, then use as you would regular eggs.

  7. Frank

    Can these crackers be made with all purpose flour, as I don’t have any almond flour?

  8. susan

    i make almond milk at home. With all the leftover almond meal, i dry them on cookie sheet in the oven and save them in jars. been using them in lieu of wheat flour. can i use this in place of “blanched almond flour”?

  9. You are an excellent baker. This look so perfect that I thought they were store bought when I saw the photo.

    I definitely am more of a savory person than a sweet person so it’s nice to see a cracker recipe once in a while.

    I love salt and black pepper. I used to love the Miss Vickie’s black pepper and lime chips.

    I think I’ll be trying this recipe with a few drops of lime juice on top. It’ll be like a healthier version of the chips I used to love.

  10. Michelle

    How do you make your crackers look so perfect?! It kills me!

  11. Berneda

    How would you store these and for how long? They look wonderful!

  12. How timely–I have been all about crispy salty snacks lately, and it’s so hard to find any that aren’t loaded with simple carbs. Thanks for the recipe!

  13. Lore

    Do they stay crispy in an airtight container?

  14. Alessandra

    Dear Elana, I have done similar recipes in the past and they do work fine. The problem is the amount of phytates that a recipe like this contains. I tend to try to soak my nuts overnight nowadays before eating them, because of the phytic acid. And I’m puzzled about what to do with almond flour, how can you soak almond flour and then dry it… in the oven? would it work? I don’t have a dehydrator and a good one is so expensive… thanks!

    Your work is amazing, many thanks!

  15. Alessandra

    I also want to bring everyone’s attention to the amount of arginine that this amount of almonds contain. If you suffer from frequent cold sores, a lot of arginine is an invitation for sore lips!

    thanks,
    Alessandra

  16. Holly Graves

    Would this work without a food processor?

  17. Suzanne Jordan

    I made your rosemary crackers a couple of times, and found that they crumble very easily. Will these crackers hold up better?

  18. Rachael @ mommylcsw.com

    What flour would you recommend to make these but free?

  19. Tracy

    Just made a batch. Lovely snack! I am doing a whole thirty so this is an awesome find for me. Thank you!

  20. MAIRBUNNY

    DEAR ELANA,
    I WANTED TO LET EVERYONE KNOW THAT IF YOU OR A LOVED ONE ARE CELIAC THAT YOU CAN DEDUCT THE EXTRA COST OF FOOD FROM YOUR TAXES. ALL YOU NEED IS A NOTE FROM YOUR DR. STATING THAT YOU HAVE TO BE ON THIS DIET FOR LIFE AND YOU CAN DEDUCT THE DIFFERANCE FROM YOUR TAXES. WE DEDUCT ABOUT 70% OF THE COST BECAUSE AS YOU KNOW LIVING GLUTEN FREE IS A LOT MORE EXPENSIVE.
    ALSO THESE CRACKERS SOUND GREAT!!
    I AM WAITING FOR MY NEW BAGEL PAN TO GET HERE SO I CAN MAKE YOUR BAGELS. THEY SOUND SO GOOD.
    I WOULD LOVE TO FIND A WAY TO MAKE GF SOUR DOUGH BREAD. I MISS THAT THE MOST. AND ALSO A GOOD BURGER BUN.
    HOPE THIS FINDS YOU FEELING GOOD.

  21. criss

    I just made these tonight and they are truly amazing. We are so lucky to have you.

  22. janie

    how long can these crackers be stored?…and do you have the old tyme recipe for making “Hard Tack” bread/crackers. They were the type that sailors were given years ago.{perhaps during early war times} to eat when they were out at sea. My grandmother made them to soak in soups when I was young child.She kept them long term in a container, but I have no idea how they were made. It has been so many years ago. Thank you for your postings, they are so much appreciated. ..Janie.

  23. Moriah

    I just made these and not only are they sooooo easy to make, they are also super good!! My crew are them all in no time. Thanks for another great recipe!

  24. Deborah

    These are delicious! Very easy to make and the whole family loved them!

  25. Stephanie

    Re nut free: I’ve read that ground sunflower seeds make a great replacement for almond flour.

  26. Jennifer

    Elana – thank you thank you thank you for your website. I have been using your recipes for a couple of years now and dont know what I would do without you! Until I made these crackers, I was using all your recipes with the exception of a recipe for crackers that I found in a book. They were pretty good, difficult to make and sort of soft, but I thought the best I could get. Until I made these. Wow. These are like actual crunchy crackers (esp. if you bake a bit longer and make them a bit thinner). Even my non-paleo husband wont stay out of them.. and just a few simple ingredients and less than 10 min to make. I adore you!! thanks!!

  27. Karen Strickholm @ Www.KarenStrickholm.com

    God Bless You, Elana Amsterdam!

    I made these crackers, with a last-minute addition of about 2-3 tablespoons of Plugra unsalted (aka “sweet”) butter. I didn’t alter any other aspects of the recipe.

    OMG. Can we say croissant-like flaky texture? Sweet buttery flavor? Good alone and good with other stuff? Sooooo good! I salted the top with pink Australian flake salt, and put fresh-ground black pepper, then baked until just barely starting to brown.

    Sadly, they were so good that now, they are gone. Next time, it’s a double batch for this paleo home!

    PS: Instead of rolling, we rolled some, then used fingers to stretch the dough-paste further out on the cookie sheet so they would be thinner, then rolled the top to make it smooth. These crackers are AMAZING!!! And fyi in case anyone is wondering, they did not stick to the cookie sheet. We cut then before putting in the oven, and then when they came out lifted them up into a kind of loose pile to cool.

  28. Theresa

    These are super addictive! Very easy to make and since I did not have 2 cups almond flour (only had one cup) I substituted 1 cup ground golden flax seeds. Turned out very good. Can’t wait to try again with all almond flour. Thank you Elena for these great recipes!

  29. I made these the second this recipe was released. Not only was it a super-fast process, but they ended up being delicious and kept well after a few days. My only suggestion is to be careful with the salt — I used the required sea salt in the recipe and then topped off the crackers with extra salt but found it to be too salty, so just be careful. Might be a good idea to not top the crackers with any salt at all. Overall, amazing recipe <3

  30. Pam Fox @ Drfoxchiro.com

    Was going to feature this recipe on our website but found it never made into a dough? I did use Bobs Almond Meal so will try it again after the suggested almond meal arrives that is recommended by Elana. I do wonder how long you usually pulse in food processor to turn into dough. Also what blade is recommended for food processor.
    Thank you for taking the time to respond to me.
    Yours in Health,
    Pam Fox

    • Janice

      it didn’t really look like a dough ball when I pulsed in the food processer, either, more like big crumbs. But I dumped it all out on my parchment lined sheet pan and pressed it all together into a dough ball. It worked just fine.

  31. Janice

    just made these yesterday and was SO delighted by how good they are! Ate about a third of them (oh my the calories!) with my egg salad lunch and was in heaven! So simple! after I cut them out, I spread them out over the sheet pan, covered them with the parchment again, and re-rolled them, as I didn’t think I got them thin enough the first time. Glad I did that. Also, I cut off the rough edge, pressed them back together and rolled that piece out again, and kept doing that until I had one cracker sized piece that I could square the edged off of while I was rolling, so that I had all square crackers. Took a little extra time, but I wanted to make sure I got to have as many useable crackers as possible. thanks for sharing your recipes and knowledge with us!

  32. KarenLana

    Wow!! I just made my first batch and I am munching crackers as I type. Delicious!!!

    Made three small changes: I am allergic to eggs so substituted 1 tablespoonful of ground flaxseed mixed with 3 tablespoonfuls of water (let sit for 5 minutes then stir before adding to the almond flour). I also wanted a cheesy taste so I added some nutritional yeast flakes (about 2 tablespoonfuls) to the dry ingredients. This caused the mixture to be too dry to come together until I added a bit of coconut milk while pulsing the food processor.

    Elana, can I just say how much I appreciate your genius?!? I have been starch & grain-free for 3 months & have had terrible cravings for something crunchy & salty. Thank you so very much! =D

  33. Gwen Greer

    Just made these only tweaked them a little by adding herbs and sesame seeds. Now my problem is NOT eating the whole batch at one sitting!! ;)

  34. I was a little afraid these would taste like salty almond cookies, but no! They are very tasty, thanks for this super easy recipe :-)

  35. Garage Gyms @ garage-gyms.com

    I’m interested in trying these. Can you get almond flour at the regular grocery store or is that like a Whole Foods kind of ingredient?

  36. Leslie

    I think the oil was left out of these because I tried to make them and they did not come together…so I added 1/4 cup olive oil and the dough came together.

  37. Susan Madigan

    I have a question! I am allergic to almonds what kind of gf flour could I substitute? Thank you

  38. Donna

    These are amazing, everyone in my family loves them, your website has been a lifesaver, thank you!
    Just wondering how you store crackers, in a air tight container or in the fridge? And how long do they keep for?

  39. Jessica

    Was curious about using coconut flour instead. I don’t currently have almond flour and won’t be able to get some for at least another month. I’ve had a bad case of the stomach flu the last couple of days and these sound so much more enticing to my stomach than the other options around the house. The usual options don’t work when your gluten sensitive.

  40. Mel

    Made these as the recipe was written. We love them! Perfect for dipping

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