Cracked Pepper and Chive Crackers

On road trips, we like to snack on crackers, salami, olives, etc. So I like to whip up some of these crunchy treats. We love the toasty onion flavor and the little bit of heat from the black pepper. These crispy crackers are perfect with guacamole too!

CRACKERS

½ cup almond flour
¼ cup coconut flour, sifted
½ tsp granulated onion
¼ tsp sea salt
¼ tsp coarsely ground black pepper
1 egg
1 TBSP (15 ml) coconut oil, melted
3 TBSP (45 ml) chopped fresh chives
TOPS

¼ tsp coarsely ground black pepper
Makes 30 crackers

Preheat your oven to 350°F (180°C).
In a medium-sized bowl, whisk together the almond flour, coconut flour, granulated onion, sea salt, and pepper.
Add the egg, and mix well with a hand mixer.
Add the coconut oil and chives. Blend again until well incorporated. The dough will be crumbly but should stick together when squeezed in your hand.
Roll the dough between 2 sheets of parchment paper. You will have to reshape the edges at times with your hands as it cracks. Roll into a small square, and remove the top piece of parchment.
Sprinkle the tops with additional pepper, and press the pepper into the dough with your hands.
Using a sharp knife, cut the dough into bite-sized pieces, and place them, while still on the parchment paper, on a baking sheet.
Bake the crackers for 9 minutes.
Remove the tray from the oven, and carefully pull the crackers apart with a spatula so that they bake more evenly. Bake for another 3-5 minutes or until the centers are cooked and the edges are golden.
Let cool on wire racks, and store in an airtight container.

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Cracked Pepper and Chive Crackers are a crisp, savoury bite with real personality. Almond and coconut flours blend with egg, coconut oil, and fresh chives into a dough that rolls thin, bakes crisp, and delivers a peppery snap that pairs with everything from dips to soup.

Pro Tips

• Roll the dough between two sheets of parchment paper and reshape the cracked edges with your hands as you go — this dough is crumbly and that's completely normal.
• The dough should stick together when squeezed in your hand; if it's too dry, work it a little longer so the coconut oil and egg bind everything.
• Press the extra cracked pepper into the tops before cutting so each cracker gets a proper peppery punch on the surface.
• Cut the dough into bite-sized pieces while it's still on the parchment, then slide the whole sheet onto the baking sheet — no delicate transfers needed.
• Bake until the crackers are golden and firm to the touch; they crisp further as they cool, so give them a minute before you judge.

Frequently Asked Questions

Are these crackers paleo?

Yes: almond flour, coconut flour, egg, coconut oil, and fresh chives with simple seasonings. No grains, dairy, or refined flour in the dough.

How do I store them?

Cool completely, then keep in an airtight container at room temperature for up to a week. If they soften, a few minutes in a hot oven re-crisps them.

Can I use different herbs?

Rosemary, thyme, or finely chopped green onion all work in place of chives. Keep the quantity the same so the dough consistency stays right.

What should I serve them with?

They're made for dips — cashew lime hummus, guacamole, or a simple salsa. They're also excellent alongside soup or a big salad.

Recipe Card

Stav Kogan

Cracked Pepper and Chive Crackers

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ½ cup almond flour
• ¼ cup coconut flour, sifted
• ½ tsp granulated onion
• ¼ tsp sea salt
• ¼ tsp coarsely ground black pepper
• 1 egg
• 1 TBSP coconut oil, melted
• 3 TBSP chopped fresh chives

Method

 

1. TOPS
2. ¼ tsp coarsely ground black pepper Makes 30 crackers Preheat your oven to 350°F.
3. In a medium-sized bowl, whisk together the almond flour, coconut flour, granulated onion, sea salt, and pepper.
4. Add the egg, and mix well with a hand mixer.
5. Add the coconut oil and chives.
6. Blend again until well incorporated. The dough will be crumbly but should stick together when squeezed in your hand.
7. Roll the dough between 2 sheets of parchment paper. You will have to reshape the edges at times with your hands as it cracks.
8. Roll into a small square, and remove the top piece of parchment.
9. Sprinkle the tops with additional pepper, and press the pepper into the dough with your hands.
10. Using a sharp knife, cut the dough into bite-sized pieces, and place them, while still on the parchment paper, on a baking sheet.
11. Bake the crackers for 9 minutes.
12. Remove the tray from the oven, and carefully pull the crackers apart with a spatula so that they bake more evenly.
13. Bake for another 3-5 minutes or until the centers are cooked and the edges are golden.
14. Let cool on wire racks, and store in an airtight container.

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