Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

salt and pepper crackers

Salt and Pepper Crackers

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Salt and Pepper Crackers are the perfect paleo snack. Made with just 4 ingredients –almond flour, egg, salt, and pepper, they’re a satisfyingly crunchy cracker that I make often.

Instead of running to the store for a box of highly processed, expensive gluten-free crackers (with who knows what ingredients in them?!) make my amazing Salt and Pepper Crackers. It’s easier to make gluten-free, grain-free crackers from scratch than “regular” wheat-based crackers, and you can whip these up in a jiffy. If you’ve always wondered how to make homemade crackers, this easy cracker recipe is a great place to start!

I first made these low-carb crackers during the holidays because I wanted to bring a low-carb snack to a party. If you can have dairy, these are terrific with my homemade goat cheese recipe. If you are on a dairy-free diet, try these amazing crackers with my healthy homemade Guacamole recipe, or my Mango Salsa.

Print Recipe
Salt and Pepper Crackers
Serves:20crackers
Ingredients
Instructions
  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, then remove top piece of parchment paper
  5. Transfer bottom piece of parchment paper with rolled out dough onto baking sheet
  6. Cut into 2 inch squares using a pizza cutter or a knife
  7. Sprinkle with extra salt and pepper if desired
  8. Bake at 350° for 12-14 minutes
  9. Serve

Paleo crackers are an incredibly healthy real food snack when you’re craving some crunch! My boys and their friends says these are the best crackers ever!

I hope you enjoy this recipe for low-carb healthy crackers. They’re a great snack at cocktail parties, holiday gatherings, and to use for dipping when you’re sitting on the couch watching a football game.

Here are some of my other easy homemade cracker recipes:

Comments

  1. Added 1 oz. Pecorino Romano instead of salt (and similar fat content to that of almond flour), the flavor was great but the texture was cookie-like.

    Any ideas about how to increase the crispiness (and strength and guacability)?

    Thanks.

    Reply

  2. How can something so simple be so amazing? Just made these yesterday and loved them. I love this blog and how doable your recipes are. I’m not Paleo exactly, but I do the GAPS diet, which similar, and many of your recipes work. Thank you for what you do!

    Reply

  3. Do you know how many carbs are in each cracker? Approximately? I’m just starting keto diet and using keto tracker to keep me on track.

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  4. Thank Elana, this was so easy to make and they taste great. All I had was almond meal and it worked great. This is a keeper!!!

    Reply

  5. Will coconut flour work as well? I ask before testing it as these products are not particularly cheap so I prefer to ask before wasting good quality products ;)

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  6. I love love these crackers.
    I first add the almond flour, salt, and pepper into a cheap disposable bag and shake it up real good.
    I blend it next with my Vitamix and add 1 T of water. It spreads out easier for me.
    Next, I add extra “spices” on top; little more salt and pepper, italian seasoning, sesame seeds, chia seeds, and some “shaker cheese”/ a thin shredded cheese blend. I put the top piece of parchment paper back on top and roll it again to make the stuff I added stay on when/after baking. Finally, I cut with a pizza cutter.
    I keep them in the fridge and they stay crispy. I take them to work and eat for something crunchy.

    Reply

  7. I have just started reading up on gluten-free eating/cooking and am wondering…do these taste like regular crackers? I’m imagining they taste like almonds since it’s mostly almond flour with a bit of egg.

    Reply

    • Rachel, these are extraordinary in taste and exceptionally quick to produce.
      I eat them weekly so if you ask me…they taste like your favorite seasoning you top them with.
      I feel the almond is barely detectable….be prepared you may eat the whole recipe!

      Reply

      • N, thanks so much for your comment! I’m so happy to hear these crackers are extraordinary in taste :-)

        Reply

  8. I am so happy I found this recipe…I LOVE LOVE LOVE these! These are better than store bought crackers….and so easy to make! Thank you very much!

    Reply

  9. I made these before Christmas to use with dips. I think I rolled them to thick so when I make them again I will roll them thinner. The crackers turned out great. Wonderful flavor. A cracker I will definitely make again. Thanks for the recipe.

    Reply

  10. I have a couple of questions that I could not find the answer to from any of the posts. Do you use the regular blade in the food processor? And if it doesn’t form dough ball do you add another egg?

    Thanks

    Reply

    • Peggy, thanks for your comment! I use the metal blade in the food processor. We make these every week and the dough forms a ball. Keep pulsing until you get one, I would not recommend adding another egg, as I haven’t tried that so I’m not sure what that would do to the recipe :-)

      Reply

      • Hi Elana,
        Thank you for replying. I’m going to try the recipe again tomorrow with my new food processor (the one you recommend). Think my old food processor was partly to blame, as I was experiencing issues with other recipes too. Used new processor for another recipe and had successful results. I’ll let you know how it turns out. Wondering too if you place parchment directly on oven rack. Recipe doesn’t mention cookie sheet or pan.

        Reply

        • Peggy, thanks for your lovely comment! Step 5 of the recipe states: Transfer bottom piece of parchment paper with rolled out dough onto baking sheet. If you click the green text that says “baking sheet” you will see the exact one I use :-)

          Reply

    • Hi Peggy,

      I ran into the problem of the dough not forming also, since we raise our own chickens, and egg size varies greatly. I found the addition of a tiny amount of water invaluable in dough formation. Hope this helps. :-)

      Reply

      • Hi Antoinette – thank you will try the water if it happens again. I’m making these again tomorrow, and will try adding tiny bit of water if it doesn’t form into ball.

        Reply

    • Berneda, they’re one of our favorites! I keep them out on the counter for a couple of days and If they last longer than that, I store them in a glass mason jar in the fridge for up to a couple of weeks :-)

      Reply

  12. Hi!
    These sound delicious but my auntie is allergic to nuts. Is there any way i could make these without almond flour?
    Thanks
    Kate x

    Reply

  13. I made these yesterday but instead of 2″ squares, I cut them closer to the size of Wheat Thins. So Good! As I rolled them out really thin, I cut off the edges to get squares then I would take the extra and keep rolling out until all of my edges were used up so I got around 60 crackers. I did have to watch and cook a little longer to get them a little crunchier so they did get a little darker than I expected but still amazing! Especially with some Chicken Liver Pate! ;-)

    Thank you for adding to my crunchy keto options!

    Reply

  14. Hi Elana, thanks so much for this recipe. These crackers are SO good. I baked them on the parchment paper directly on the oven rack. Most of them burned after only about 8 minutes in the oven. I was able to salvage a few at the center. Did I do something wrong? I was thinking maybe I rolled them out too thin. Do you have any advice? Because I will definitely try again!

    Reply

    • Put the parchment paper on a cookie sheet. The heat from the element is too hot to not use a cookie sheet.

      Reply

  15. Hi Elana,
    This recipe sounds great. Could I add grated raw onion to this? For Rosh Hashanah I usually make sibla kichels (onion cookies) but since we have just started doing Paleo the regular ones are out. When I saw this recipe I thought “hmmm, maybe”. I know the onion will add a lot of moisture. Can I just add more almond meal until I get a rollable dough or do I have to increase the eggs also? Thanks for your help. Joyce

    Reply

    • Hi Joyce, why not just try dehydrated onion pieces or simple granulated onion powder? You’ll get the flavor but not the moisture… sounds tasty! : )

      Reply

  19. These crackers are delicious! Since I’m so lousy at cutting anything straight I cut them out with a 2 in. scalloped biscuit cutter. They do look like store bought. I’m having them with chopped liver for Passover tonight but my traditional Jewish husband is having Yehuda GF Matzo. I can’t bring myself to eat that stuff!

    Also, someone was asking about storage. I put them in a plastic container after they were completely cooled and put them in the freezer, worked great! They thawed out as crispy as they were before freezing.

    Thanks for all your great recipes and Happy Passover!

    Reply

    • Casey, oh goodness, I haven’t stored these as they get eaten right away in my house. I would recommend keeping them in a mason jar in the fridge for freshness and I believe they’ll stay crisp this way too. Just make sure you leave them out to cool and crisp up for 8 hours or so before you store them.

      Reply

  21. I LOVE these crackers and so does my family. I added a 1/2 tsp each of onion powder and garlic powder and it’s quite yummy.
    As I was eating them one day I thought they tasted a bit like pastry, so I adapted the recipe. Removed salt and pepper, added 1 tsp vanilla, 1 tsp xylitol, and 1/2 tsp of cinnamon. Rolled out the dough, cut out circles and placed carefully into muffin tin and baked to make tart shells for fruit tarts or mini pies. SO YUMMY!

    Reply

    • Hi Chandra, so glad to hear you love these crackers and thanks for sharing your creative uses for this recipe!

      Reply

    • Hi Debby, thanks for your comment! I haven’t ever tried making crackers without using an oven so I’m not sure if that’s possible; I think it’s unlikely that you would find success with the stove top method.

      Reply

    • Hi Donna, I’m sorry to hear that the crackers did not turn out correctly for you! The consistency can be different depending on the brands used when baking. The best results can come from using the brands that are shown when clicking on the green text in the ingredient portion of the recipe. Hopefully this will do the trick so that you can enjoy crunchy crackers in the future!

      Reply

  24. I’ve followed your blog for years and never left a comment! I simply love reading your posts, and your recipes are among my very favorite, tried and true recipes. I’m linking to your blog in a post that will be publishing in just a couple days at elizaspencer.com. Thank you for the inspiration, Elana!

    Reply

  25. I added sesame seeds, garlic powder, dried parsley and rosemary…yum! This is a great recipe as a starting base for all kinds of crackers. thanks!!

    Reply

  26. I made these and they were fine with cheese etc. The second batch I added some green onion, Garlic and crushed pork rinds. Scrumptious!

    Reply

  27. I will never make another cracker again (unless it is an upgraded herb version of this :) ). Super easy and absolutely delicious!

    Reply

  28. Thank you thank you thank you!!
    Dear Elana,

    Made these and made more.
    Rolled them thin as possible, esp the most recent time.
    so wonderful to have something crunchy and savory!!!

    Yes, I have this recipe for a while, and yes, time thank you.

    I would love it if you would ever play around with a less calorie dense medium. ?savory meringues? Even tho my weight is in fact fine, I love to indulge. Eats lots.
    And some savory, not too calorie laden snack would be fantastic.

    many thanks, in this time of ThanksGiving,
    as I continue to prep, cooking my annual ThanksGiving for our neighborhood tomorrow. You are invited. Good hubbub,
    warm best,
    Ruth

    Reply

    • Hi Ruth, thanks for all of your sweet comments (so many wonderful ones from you since I started this website almost a decade ago!) and have a fantastic Thanksgiving! xoxox

      Reply

  29. I made these as soon as I found the recipe on this very useful site. Really nice, so many thanks, Elana.
    I didn’t bother with the processor; just stir it all together with a knife, then a touch of kneading. Rolled out between two sheets of non-stick baking parchment (I love that stuff). Sprinkled more S&P on top and a last, light roll to press the bits in.

    Reply

  32. I just made these with the leftovers from making almond milk. I had to cook them for a really long time to get them dry but they turned out really well. So pleased to have found a use for the leftover ground almonds. Thank you.

    Reply

  33. Thank you so much for this recipe! I am in the process of finding out what my leaky gut syndrome is comfortable with and was getting depressed because of so many things that I can’t have. I made these at the end of a very depressing day and it has been a boost! I used chia seeds in water in place of the egg. I actually had to add a couple extra Tbsp of water in order to get it to make a good rolling dough. I also added some Parmesan cheese . Very tasty and satisfying.

    Reply

  35. I had nearly run out of Almond flour so used 1 cup of Almond flour and 1 cup of buckwheat flour and they worked out find…. Also put Moroccan spices on one half…. yummy and VERY moreish

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  36. I want to make this really bad but i do not have a food processor. What I use in place of a food processor?

    Reply

  37. These came together so quickly and easily. Thanks for the recipe. The crackers worked well with tuna, as I would have eaten saltines in the past.

    Reply

  39. I just made these exactly per your instructions, they are delicious. Thank you. Have been grain free just a few weeks but had been missing crackers for my cheese treats. Thank you so much. Excellent timing for superbowl weekend!

    Reply

  40. YUM!! I am usually a very clean eater, sticking easily to Paleo (I have a gluten allergy) and lots of raw foods over the warm months. However when it gets cold outside, all I want to do is eat. I have to make sure I have healthy “cheat foods” on hand and these crackers hit the spot! I ate some with avocado and bacon for lunch.
    * I added dried Thyme to the recipe and these are so delicious. THANK YOU!!

    Reply

  41. Made this tonight as we are trying to cut down on carbs, eat more ‘real’ food. Wow, very tasty. I cooked them a bit longer to get a more toasted flavour. Satisfies the urge for crunchy salty. thanks for sharing!

    Reply

  42. Nice recipe. I left the pepper out and just added it to the top of about 1/2 the batch. My 9 year old can be finicky with pepper. I was looking for more of a “saltine” type of cracker for her to use with guacamole or nut butter/jam. After cutting the square shapes, I went through the shapes and poked them with the prongs of a fork to make holes in them, like store bought saltines. My daughter really loved them and said that the holes make them look like real crackers. Beyond appearances though, she really enjoyed having crackers. Since they are so dense with the nuts, I do limit them to 4 or 5 crackers at a time (kind of like a serving of real crackers is “supposed” to be). But they are super tasty and it would be easy to polish off the entire batch in one sitting, if you are prone to snacking. I am looking forward to playing around with seasoning too. I bet you could make them “nacho” flavored or “ranch” flavored with the right combinations of seasonings. Very versatile!

    Reply

  43. These are just crazy simple and so good! I made rounds – cut the crackers out with a champagne flute and they look really nice. (Ohhh – bet they would be good with champagne! LOL) Had to put them back in the oven for another couple minutes to get a little browner, but watch carefully – they turn quickly! Thanks for a great snack!!

    Reply

  45. I wanted almond thins for Thanksgiving and these are perfectly irresistibly delicious and crunchy! Thank you!!!

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  46. life saver. Thank you for saving me from wolfing down any box of crackers. I am new to paleo so I am glad I am able to find substitutes so I don’t feel like I am missing out on anything

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  47. I did not know if these were suppose to bake on the parchment paper after cutting, but that is what I did and they turned out wonderful! I followed the instructions to the letter otherwise. So good! I will have to make 5 more batches at least because hubby is going to devour them.

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  48. I just made them as described. I used half Trader Joe’s almond meal and half Bob’s Red Mill. You really don’t need the finer almond flour for these. I also added half a teaspoon of garlic powder and they were delicious! Mine did burn just a bit, so make sure you are watching them closely after about 6 mins. Pull them out of the oven once they start to brown.

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  49. I just made these for my husband and I can’t believe how good they are! I thought because the recipe was so simple that they wouldn’t have much tatse, but I was so wrong. I anded up using mostly almond flour, but also some cashew flour. Tastes amazing!

    Reply

  51. 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.

    Reply

  52. 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?

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

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  54. 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.

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

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  57. 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!! ;)

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  58. 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

    Reply

  59. 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!

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  60. 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

    Reply

    • 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.

      Reply

    • You might be able to play around and get it to work. If it was too dry or crumbly, an extra egg might have helped. Any time a recipe isn’t sticking together well, I try adding extra egg.

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    • Pam, initially the same thing happened to me, but I added another egg and the mixture turned to dough almost immediately. Absolutely delicious!

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  61. 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

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    • Also just wanted to add that (before I knew Red Mill Flour wasn’t used on this website) that I used Red Mill Almond Flour for this recipe and the crackers were flawless.

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  62. 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!

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  63. 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.

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    • Karen Strickholm, of 1/23/14, you mention adding Plugra butter to make a flaky, buttery cracker that’s almost croissant-like. It got me thinking…have you or has anyone else ever tried using your Plugra idea to actually try to make croissants?!?!? From the sounds of it, instead of rolling and cutting into crackers, maybe the dough could be rolled out, cut into long triangles (cut from a rectangle rather than a square), rolled up like the pop-n’-fresh method for “crescent rolls,” and then baked? I haven’t even made these as crackers yet (only just now stumbled upon them today on fb), but in reading Karen’s review, it sounded like it would be worth trying! They could be one awesome GF croissant! Omw, wouldn’t that be amazing if they worked? Can you tell I’m missing croissants since having to go GF?! Someone has to try them and write in – I’m stuck in bed with bronchitis!

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  64. 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!!

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  67. 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!

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  68. 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.

    Reply

    • Hard tack was made with Wheat flour and water with some salt. the difference between that and these is light years. these crackers have almond in them. which has a lot of fat and could go rancid. wheat has very little. if you can eat wheat, you can make hard tack without even making a recipe, just mix the ingredients til you have a heavy dough, roll out and place on a cookie sheet and score just as she did in the recipe above, bake on low(about 250 til hard, no soft ness but not to brown or burned. then cool break apart and store in a air tight container to prevent bugs. totally unsuitable for a gluten free diet, but if you can eat it, there it is.

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  70. 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.

    Reply

    • That’s untrue. Look at medical deductions. You may be allowed to deduct them (I don’t know), but in the long run you’d never get any savings unless you had many many thousands of medical deductions. You begin deducting after you reach the threshold. It’s very high.

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

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    • I just made these for first time without a food processor. Dough mixed up quickly with spoon and then finished with hands before rolling. I added the flour to wet mixture. Also, I didn’t have enough space to roll them out thin enough so dividing into two next time, for rolling out. Oven timer going off now. Oh Boy!

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      • These were really great. THANKS. Even though I didn’t roll them out thin enough. In a little bit I’m going to split up the dough and roll them out thinner and poke some holes in them (like saltines). I’m really looking forward to using this very simple, fast recipe with other things added. Of course husband and I will probably over eat. ELANA, YOU HAVE BEEN LIFE SAVER FOR ME AND SO MANY OTHERS.

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  75. 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

    Reply

  76. 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!

    Reply

    • My understanding is that you don’t need to soak the almond flour for the blanching of the almonds has already removed the skins, where the phytic acid content live. You can refer to Traditional Cooking School by GNOWFGINS for this. I appreciate you bringing this issue up Alessandra because many people who love nuts don’t know about the need to soak them to reduce the phytates. also, there are some positive features to phytates as well.

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    • you could make your own almond flour. If you soak your nuts just remove the skin before drying them and after they are dried run them through a food processor.

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  78. 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!

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  81. 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.

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  82. 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”?

    Reply

    • Do you blanch your almonds (soak and take off the skin) before you make the almond milk? If so, you have made the very definition of “blanched almond flour”. If not, you’ve technically made “almond meal”, though they often are completely interchangeable. The biggest difference in certain instances is the moisture content, but it will likely turn out just fine.

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    • I tried with all-purpose GF flour and they were a flop :( The dough never really “formed” they just crumbled :(

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    • 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.

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  85. 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!!!

    Reply

  86. 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

    Reply

    • 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?

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      • I’ve made a version of these crackers with 21 Seasoning Salute from Trader Joes. It’s basically like Mrs. Dash (so salt free) if you want the basic idea.

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    • Omit the salt and use 1 t of mild flavored dry herbs instead like thyme, dill, chives. Or 1/2 t of stronger dried herbs like ground Rosemary and garlic powder. If you like it spicy use 1/2 t of chili powder, 1/2 t oregano and 1/4 t smoked paprika. Good any way
      you season this. Grated lemon rind is wonderful with fresh ground pepper.

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  88. 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.

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      • Grain free means no grain. no wheat, no barley no Millet, no rice, no rye, no amaranth, (although that is arguably a seed and therefore suitable to a grain free recipe). Almonds are not grain, so are grain free. they ARE tree nuts.Almond flour is obtained by grinding almonds into as fine a powder as possible without turning it into almond butter. HTH, Kitty

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  89. 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.

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    • I made these and added 1/2 tsp dried rosemary and they were fantastic. My husband who is not a fan of healthy stuff usually rated them very highly too! I experimented further and add some grated parmesan which was also very tasty. Good to eat on own, with pate or cheese, brie was especially nice.

      Reply

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