Good crackers are hard to come by. A lot of them are really awful.
Actually there is one commercial one that isn’t too bad, Wasa crackers have a lot of fiber and you subtract the fiber from the actual carbs, and it comes out decent. They are pretty tasteless though.
This recipe isn’t terrific but it does the job, and the spices do help a lot.
Next time around I’m going to cut the oven temperature down quite significantly and try to cook them longer to get a crispier cracker. These were fairly fragile but as long as you were careful they withstood being spread with goat cheese pretty well.
Give them a try.
- ¾ cup almond meal
- ¼ cup of flax seed
- ¼ cup of coconut flour
- ¼ cup of unsalted butter (can use salted but the chip will be more salty)
- 1 large egg
- 1 1/2 tsp of chili pepper spice (use more if you like it extra spicy)
- 1/2 tsp chipotle pepper
- 1 tsp of onion powder
- ½ tsp of cumin
- ½ tsp of paprika
- ½ tsp of salt
- Preheat oven to 350°. (Next time I’m going for about 275°)
- Mix all ingredients together either with a food processor or mixer.
- Divide in half.
- Place half between 2 sheets of parchment and roll out very thin to a cracker thinness. (Try to do this as best you can to fit a cookie sheet. but I wasn’t fussy about the edges. You can be as anal as you want here about making it square and then cutting with a pizza cutter. I did neither.
- Peel off the top parchment and transfer to a cookie sheet.
- Do the same to the other half.
- Place in the oven and bake for 7-10 minutes, removing when brown but before the edges start to get real dark.
- Cool completely on the cookie sheets on a rack.
- When cool, break apart into chunks and store uncovered in a container to ensure that they stay dried out.
SERVES: 30 or so chips
NOTES: You can vary the spices as suit you. cinnamon would be an alternative to make a sweet chip. Make hot or mild. Or make Italian. Could add cheese as well. If I did cheese I think I might shred it and then let it dry out a good bit and then process it in the food processor to make it quite fine and not as likely to turn the cracker too moist.
SOURCE: Ditch the Wheat