Ingredients
Scale
- 2 cups blanched almond flour (not almond meal)
- 1 large egg, beaten
- 1/2 teaspoon fine sea salt
- 1 tablespoon olive oil or melted butter (optional, for tenderness)
- 1-2 teaspoons dried herbs or seasonings of choice (optional: garlic powder, rosemary, everything bagel seasoning, Italian herbs)
- Flaky sea salt for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper and set aside.
- Mix the dough: In a large bowl, combine the almond flour, salt, and any dried herbs or seasonings you’re using. Stir with a fork to distribute evenly.
- Add wet ingredients: Make a well in the center of the flour mixture. Add the beaten egg and olive oil (if using). Mix with a fork until the mixture comes together into a soft, slightly sticky dough. It should form a cohesive ball.
- Roll out the dough: Place the dough ball between two sheets of parchment paper. Using a rolling pin, roll the dough out as thin as possible—ideally 1/16 to 1/8 inch thick. The thinner you roll it, the crispier your crackers will be! Don’t worry about perfect edges; rustic is beautiful.
- Cut into crackers: Remove the top sheet of parchment paper. Using a sharp knife, pizza cutter, or pastry wheel, cut the dough into squares, rectangles, or any shape you like. I typically make 1.5-inch squares, but you can customize the size. For a decorative touch, use a fork to prick small holes in each cracker (this prevents puffing and looks pretty).
- Transfer to baking sheet: Carefully transfer the bottom parchment paper with the cut crackers directly onto your prepared baking sheet. You can separate the crackers slightly if you prefer, or leave them touching and break them apart after baking.
- Season the tops: If desired, lightly brush the crackers with a tiny bit of olive oil and sprinkle with flaky sea salt or additional seasonings.
- Bake: Place in the preheated oven and bake for 15-18 minutes, or until the edges are golden brown and the crackers are crisp. Keep a close eye after 12 minutes as they can brown quickly. The crackers will continue to crisp up as they cool.
- Cool completely: Remove from the oven and let the crackers cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack. They’ll become crunchier as they cool. Once completely cooled, break apart any crackers that are still connected.
- Serve and enjoy: Serve your homemade almond flour crackers with your favorite cheeses, dips, or spreads, or enjoy them plain as a satisfying snack!
Notes
Thickness matters: The thinner you roll the dough, the crispier your crackers will be. Aim for less than 1/8 inch if possible.
Watch closely: Almond flour browns faster than regular flour. Check your crackers at 12 minutes and adjust baking time as needed.
Storage is key: These crackers stay crispy when stored in an airtight container at room temperature. Any moisture will make them soft.
Flavor variations: Try adding 1/2 teaspoon garlic powder + 1 teaspoon dried rosemary, or 2 teaspoons everything bagel seasoning for incredible flavor!
Egg-free option: Replace the egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water. Let sit 5 minutes before using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 10-12 crackers (1/4 of recipe)
- Calories: 220
- Sugar: 2g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg