Imagine the scent of warm almond-dough rolling under your fingers, the soft scratch of the rolling pin as it flattens into a whisper-thin sheet, and then the gentle crackle as those golden edges emerge from the oven. These herb-and-sea-salt almond-flour crackers bring that moment to life: crisp to the bite, subtly nutty, with a kiss of fresh rosemary and thyme and a finish of sea-salt sparkle.
They’re the kind of snack you reach for when you want something light yet indulgent, crispy yet clean, perfect for grazing solo or building a gorgeous platter for friends. Grain-free, gluten-free, paleo-friendly and made with whole-food simplicity, these crackers turn snack time into a mini-luxury.
Instructions
- Preheat your oven to 350 °F (177 °C). Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, sea salt, rosemary, thyme (and garlic powder, if using). Stir until evenly distributed and fragrant.
- Add the beaten egg and olive oil. Mix until a slightly sticky dough forms — it should hold together when pressed between your fingers.
- Place the dough ball between two large sheets of parchment paper. Use a rolling pin to roll it out into a rectangle about 1/16 inch (~1.5 mm) thick. For ultra-crisp results aim for even thickness.
- Remove the top sheet of parchment, use a pizza cutter or sharp knife to score or cut the dough into approx. 24 thin rectangles (or your preferred shape). Lightly prick each piece with the tine of a fork to prevent bubbling. Transfer the entire parchment (with dough) to your baking sheet.
- Bake for 10–12 minutes, watching carefully from minute 8 onward. You’re looking for golden edges and a firm surface. The crackers will firm further once cooled.
- Immediately upon removing from the oven, sprinkle the hot crackers with coarse sea salt flakes and (if using) drizzle a little extra-virgin olive oil for shine and flavour.
- Allow the crackers to cool completely on the sheet (about 10 minutes) — during this time they crisp fully. Then carefully separate along the cut lines and transfer to a storage container.
Nutrition Facts (approx per serving)
- Calories: 220 kcal
- Protein: 8 g
- Carbohydrates: 6 g
- Fat: 17 g
- Fiber: 3 g
- Sugar: 1 g
- Sodium: 230 mg
Ingredients
Method
- Preheat your oven to 350 °F (177 °C). Line a large baking sheet with parchment paper.
- In a mixing bowl, combine the almond flour, sea salt, rosemary, thyme (and garlic powder, if using). Stir until evenly distributed and fragrant.
- Add the beaten egg and olive oil. Mix until a slightly sticky dough forms — it should hold together when pressed between your fingers.
- Place the dough ball between two large sheets of parchment paper. Use a rolling pin to roll it out into a rectangle about 1/16 inch (~1.5 mm) thick. For ultra-crisp results aim for even thickness.
- Remove the top sheet of parchment, use a pizza cutter or sharp knife to score or cut the dough into approx. 24 thin rectangles (or your preferred shape). Lightly prick each piece with the tine of a fork to prevent bubbling. Transfer the entire parchment (with dough) to your baking sheet.
- Bake for 10–12 minutes, watching carefully from minute 8 onward. You’re looking for golden edges and a firm surface. The crackers will firm further once cooled.
- Immediately upon removing from the oven, sprinkle the hot crackers with coarse sea salt flakes and (if using) drizzle a little extra-virgin olive oil for shine and flavour.
- Allow the crackers to cool completely on the sheet (about 10 minutes) — during this time they crisp fully. Then carefully separate along the cut lines and transfer to a storage container.
Notes
- Tip: Roll the dough as thin and as evenly as possible — thicker sections will stay soft or burn before they fully crisp.
- Variation (Seed Crunch): Mix in 1 Tbsp each of sesame seeds and chia seeds into the dough for extra texture and visual contrast.
- Variation (Sweet Twist): Replace herbs with 1 tsp vanilla extract and ½ tsp cinnamon in the dough, sprinkle with powdered sweetener after baking for a dessert cracker option.
- Make-Ahead: Bake a full batch, let them cool, then store in an airtight container separated by parchment layers — they stay crisp for up to 5 days.
- Substitution: For an egg-free version, use ½ cup ground flax seed mixed with ¼ cup warm water (let sit 5 min) in place of the egg, though texture will be slightly more fragile.
FAQs
Q: Can I make these ahead?
Yes — you can bake them up to a day before serving. Just store them in an airtight container at room temperature, and sprinkle the sea salt just before serving for the freshest flavour.
Q: How do I store leftovers and prevent them going soft?
Cool completely to room temperature, then layer between sheets of parchment in an airtight container. Store at room temp (not in the fridge) — moisture is the enemy of crispness.
Q: Can I make these vegan or dairy-free?
Yes. They’re naturally dairy-free. For a vegan binder swap: mix ½ cup ground flaxseed with ¼ cup warm water, let it gel for 5 minutes, then proceed. Note: the crackers will be slightly more delicate.
Q: How do I avoid soggy or uneven crackers?
Ensure the dough is rolled out very thin (≈1.5 mm) and evenly. Use parchment to help transfer. Bake until edges are golden. Let cool fully before separating or they may break. If parts look thicker, reduce thickness uniformly next time.
