Crispy Low-Carb Almond Crackers: Your New Snack Obsession

👩‍🍳 Instructions

1. 1

   Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
2. 2

   In a medium bowl, combine the almond flour and sea salt (and any other dry seasonings like garlic powder or dried herbs, if using). Whisk well to ensure everything is evenly distributed.
3. 3

   Pour in the melted coconut oil or olive oil. Mix with a spatula until the mixture resembles coarse crumbs.
4. 4

   Begin adding the cold water, one tablespoon at a time, mixing after each addition. Continue until the dough comes together and forms a cohesive, pliable ball that is not sticky. You may not need all 4 tablespoons.
5. 5

   Place the dough ball between two large sheets of parchment paper. Using a rolling pin, roll the dough out as thinly as possible, aiming for about 1/16th of an inch thick. The thinner it is, the crispier your crackers will be. Peel back the top parchment occasionally to smooth any wrinkles.
6. 6

   Carefully peel off the top layer of parchment paper. Transfer the bottom parchment paper with the rolled-out dough onto your prepared baking sheet.
7. 7

   Using a pizza cutter or a sharp knife, score the dough into your desired cracker shapes (squares, rectangles, etc.). Do not separate the crackers at this stage; just score deeply enough so they will easily break apart after baking. If desired, sprinkle with additional sea salt or other toppings.
8. 8

   Bake for 15-20 minutes, or until the crackers are evenly golden brown and feel firm to the touch. Keep a close eye on them, as almond flour can brown quickly.
9. 9

   Remove the baking sheet from the oven and let the crackers cool completely on the parchment paper. They will crisp up significantly as they cool. Once cool, gently break them apart along the scored lines.
10. 10

    Store cooled crackers in an airtight container at room temperature for up to 1-2 weeks.