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Everything Spice Crackers
If you are anything like me, then you enjoy crunchy snacks. I especially like tortilla chips. The only problem with most chips is that they are cooked in oil which adds a lot of unnecessary fat. I came up with this delicious oil-free cracker recipe to replace my need for tortilla chips. To flavor them I used everything spice because of course it is good on EVERYTHING.
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Equipment
Ingredients
Crackers
- ¾ cup almond flour
- ½ cup flax meal
- ¼ cup chia seeds
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- ½ teaspoon cracked pepper
- 1 teaspoon Bragg liquid aminos
- ½ cup water
Everything Spice
- 2 teaspoons minced dried onion
- 1 teaspoon minced dried garlic
- 2 tablespoons sesame seeds
- 1 tablespoon poppy seeds
- ½ teaspoon cracked pepper
Instructions
- Mix all ingredients together, except the everything spice, in a mixing bowl.
- Press mixture into a ball and place it on a parchment paper lined cookie sheet.
- Place another piece of parchment paper on top and roll ball flat with a rolling pin.
- Peel parchment off of the top.
- Sprinkle on 2-3 tablespoons of the everything spice and press into the flattened mixture with the piece of parchment you just peeled off.
- Bake at 300°F for 15 minutes.
- Take out of oven and flip over.
- Peel off the parchment paper and score into square shaped crackers.
- Bake for another 15 – 20 minutes.
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Nutrition info
Calories: 168kcalCarbohydrates: 10gProtein: 6gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 6mgPotassium: 178mgFiber: 7gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 123mgIron: 2mg
20 comments
Hi Jill, your written instructions for these everything crackers seems to be missing a step that was in your video. Just thought you’d like to know. Thank you for all your wonderful recipes.
Thank you Sharon! Got it fixed.
My no WFPB son loved these! So, the thinner I roll them ut the crispier they get?? Definitely a hit and will replace other bad snacks! Thank you!
Maybe baking them for a little longer would be better. If they are too thin, I think they will just crumble apart. =)
I can’t have nutritional yeast. How do you think they would turn out without it?
I think they would be fine without it. =)
Dear Jill,
I rarely leave comments on blogs, because I have my own blog and write most of my own recipes. So other people’s recipes don’t thrill me.
BUT, I HAD to comment on these crackers.
They are beyond wonderful!!
I follow you on FB and subscribe to your show, which I love, but these just go above and beyond.
A little bit of work to roll out, but that is only because my tiny kitchen has limited counter top space. So I used my tortilla press.
I also mixed them in my food processor using the dough hook.
I baked them in my countertop oven for 10 minutes, then took them out, cut them into pieces, and finished baking in my air fryer oven, on 350 for 15 minutes. They came out nice and browned and crispy.
The great thing about them is that they next day they are still crispy!
ALL crackers that I have made get soggy in an air tight container over night. But these did not.
I have eaten this way for over 10 years now, and I have not found a great cracker recipe until now!
I need something to carry with me for a snack when I am on the road, and these fit the bill!
I changed the recipe a little bit, (as I ALWAYS do)- added some things, took away others, but it is basically the same one.
Thank-you, thank-you, and thank-you again!
From a fellow North Carolinian.
That is fantastic Gail! I am so glad you like them. =)
omg so good
They look delicious! Would it be possible to replace almond flour with oat flour?
I haven’t tried it but I think it might work.
I like the part of the recipe where you “remove from the oven and flip over”. Is that a result of your gymnastics training? 😀 😀
Just made these today, Really good. I pulled out the crackers that seemed to bake faster and let the rest bake until all got to the ‘right’ crispness. Can’t wait to dip them into hummus and have with soup.
WOAH, these crackers are FANTASTIC!!! You’re right, they are great with your hummus! I’m allergic to all kinds of pepper so sadly could not try them with the nacho cheese (paprika), but I am plenty satisfied with the crackers even by themselves! They are super flavorful and crispy, thanks so much Jill for all of the great recipes!
My first batch is in the oven. They were a breeze to put together. I was tempted to add cayenne or a chili pepper blend, but thought, “nah, you really should try the basic recipe before drawing outside the lines again.” Thank you.
Excellent!
Love, Love, Love. your cook book. Don’t want to heat the house up to make these crackers.Can you make them in the dehydrator? how long? My dehydrator is in the garage.
Sorry, I haven’t tried them in the dehydrator.
I am on the verge of trying them in the dehydrator, Lori. I will report back when my mission is completed.
Delicious crackers! It’s always hard to get the texture right on crackers. I made them thinner so it took less time the second time baking. But they are a hit!