These herb crackers are crisp, savory, and made from little more than almond flour, olive oil, an egg, and a shower of dried herbs. They bake in 15 minutes and keep for a week, ready for soups, salads, and snack plates. Pick your herbs - oregano, rosemary, thyme, or dill all shine here.
Herb Crackers
2 cups (480 ml) almond flour
1 tablespoon (15 ml) plus 1 teaspoon (5 ml) olive oil
1 large egg
1 to 2 tablespoons (30 ml) minced dried herbs of your choice (oregano, rosemary, thyme, dill, etc.)
¼ teaspoon sea salt
Parchment paper, for rolling the dough
- Preheat the oven to 350°F (180°C).
- Combine all the ingredients in a medium mixing bowl.
- Roll out the dough between 2 pieces of parchment paper to until it is 1⁄8 to 1⁄4 inch thick, or your desired thickness. Remove the top piece of parchment paper only and, using a knife or pizza wheel, cut the dough into 1-inch shapes of your choice. Don’t worry about separating the dough shapes. The crackers will be separated after baking. You could also use a cookie cutter or biscuit cutter to make other cracker shapes, but to do so you will need to remove the cut shapes from the surrounding dough, then repeat the process with the excess dough. Of course this would take a little more time!
- Transfer the parchment paper with the dough shapes to a sheet pan or cookie sheet, and bake for 10 to 15 minutes, or until they are golden brown. Be careful not to burn the crackers. Allow them to cool before breaking them into individual crackers.
NOTES: These crackers will keep for a few days in an airtight container (provided you don’t eat them all first). The dough for these crackers would also make a great pizza crust.
Pro Tips
- Roll the dough between two sheets of parchment paper. The dough is sticky, and the parchment keeps it off the rolling pin.
- Roll to 1/8 inch for shatteringly crisp crackers, or 1/4 inch if you want sturdier ones that can carry a dip.
- Cut the dough into shapes without separating them first - the crackers snap apart along the lines after baking.
- Watch the oven closely after the 10-minute mark. Almond flour goes from golden to burnt fast, and burnt crackers taste bitter.
- Let the sheet cool completely before breaking the crackers apart. Warm almond crackers bend instead of snapping.
Frequently Asked Questions
How long do herb crackers keep?
Cool them completely and store them in an airtight container at room temperature for up to a week. If they soften, a few minutes in a 300°F (150°C) oven crisps them right back up.
Which herbs work best in these crackers?
Oregano, rosemary, thyme, and dill are all excellent - use 1 to 2 tablespoons in total. Rub the dried herbs between your palms as you add them to release their oils.
Are these crackers paleo and gluten-free?
Yes - just almond flour, olive oil, egg, dried herbs, and sea salt, with no grains or dairy.
Can I cut the crackers into special shapes?
Yes - use a cookie or biscuit cutter, lift the cut shapes away from the surrounding dough, and reroll the scraps. It takes a little longer but makes a prettier platter.
Recipe Card
Ingredients
Method
- Preheat the oven to 350°F.
- Combine all the ingredients in a medium mixing bowl.
- Roll out the dough between 2 pieces of parchment paper to until it is 1⁄8 to 1⁄4 inch thick, or your desired thickness.
- Remove the top piece of parchment paper only and, using a knife or pizza wheel, cut the dough into 1-inch shapes of your choice. Don’t worry about separating the dough shapes. The crackers will be separated after baking. You could also use a cookie cutter or biscuit cutter to make other cracker shapes, but to do so you will need to remove the cut shapes from the surrounding dough, then repeat the process with the excess dough. Of course this would take a little more time!
- Transfer the parchment paper with the dough shapes to a sheet pan or cookie sheet, and bake for 10 to 15 minutes, or until they are golden brown. Be careful not to burn the crackers. Allow them to cool before breaking them into individual crackers.
