These are addictive and crunchy. Everyone eats them and I’m now making a batch daily. My mother and my sister Martha are placing orders. Don’t put any other seasoning in other than salt. These are great low carb snacks and once you taste them you will find yourself making them frequently.
This is the original recipe, but keep it simple as you will be making them daily. Even using the high speed Ninja processor the dough doesn’t come together. To be able to roll it you need a texture of play dough. Add water until it reaches this. This isn’t a pastry so the idea is that you roll gently with pressure.
Prep time: 5 mins | Cook time: 15 mins | Servings: 8
Nutrition for 1 serving: calories 121 | carbs 3g | net carbs 1g | fat 10g |
- 1 cup almond flour
- 1 cup grated cheese (I used a lactose-free cheddar cheese)
- 1/4 tsp salt, to taste
- 1-2 tbsp water*
Notes: * water is only needed, if the dough is too crumbly. See note above about required texture.
- Preheat the oven to 180 degrees celsius. I used 160C as it’s a fan-assisted oven) Line a large baking tray with grease-proof paper.
- In a high speed blender/food processor (I used the Ninja), add the almond flour, grated cheese, and salt. Blend until a dough forms, if the dough looks crumbly add 1-2 tbsp of water. Pinch the dough to see if it comes together.
- Line a large sheet of grease-proof paper on a flat surface. Transfer the dough onto it and place another sheet of grease-proof paper on top. I’ve now made these 4 times and you can roll the dough out on the bottom piece of grease-proof paper without a piece on top. It’s simpler. Just do it slowly and gradually. If it rips then put it back in place and be gentle the way you roll the edges.
- Press down on the dough, then using a rolling pin roll out the dough, until around 1/4 inch in thickness.
- Using a pizza cutter or a knife, slice up the dough into squares, forming crackers. I roll out to a 9 inch square and then cut into 1.5 x 1.5 inch squares for snack crackers or bigger for crackers to have with dips or (more) cheese!
- Transfer the crackers onto the lined baking tray. Bake for around 12 minutes, flipping halfway through. (Again I like simple, so when it had baked for 12 minutes, I reduced the temperature from 160C to 140C for 10 minutes, instead of flipping them over. Then switch off the oven and leave them in for 5-10 minutes. ) With this recipe it’s important to understand your oven temperatures.
- Remove from the oven, and allow to cool completely. Enjoy!!
- To store: store at room temperature, in an airtight container. I use a ziplock bag with all the air removed. They will remain fresh for at least 3 days, or can be stored in the fridge to keep them longer. Believe me, they are lucky to last the day!
- To freeze: place in a ziplock bag, and store for up to 2 months. Thaw overnight in the fridge, and reheat in the oven once thawed out.
- To crisp up: If refrigerated or frozen, reheat in the oven or toaster, to crisp up again.