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This low carb and paleo crackers recipe is the most addictively delicious, salty, crunchy, crispy snack! Made from nuts and seeds, and tastes amazing no matter what you dip it into!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Servings
- 1/2 Cup Raw Pecans
- 1/2 Cup Almonds blanched or regular
- 1/2 Cup Pumpkin Seeds
- 1/2 Cup Chia Seeds
- 1 Teaspoon Kosher Salt
- 2 Tablespoons Olive Oil
- 3 Tablespoons Rosemary fresh
- 1 Cup Water
Add pecans, almonds, pumpkin seeds, chia seeds flaxseeds and salt to a food processor.
“Pulse” ingredients together until they break down into a grain size.
Evenly distribute water and olive oil over the ingredients in the food processor.
Turn the processor on and allow the ingredients to form into a ball.
Turn off the food processor and scrape down the sides using a rubber spatula, then process ingredient 1 more time to ensure everything evenly combines.
Place the dough on a sheet of parchment paper.
Place a second sheet of parchment paper over the dough.
Using a rolling pin, roll the dough into a thin (but not too thin!) and even layer — 1/4 “ thick.
Place dough on a baking sheet and into the oven for 10 minutes.
Remove crackers from oven and rotate the pan. Bake for another 5 minutes — you’ll know the crackers are done when they’re golden brown around the edges and are crispy enough to “crack”.
Once crackers have cooled, break the crackers into pieces and enjoy!
- Crackers are fragile, and storing them in a ziplock doesn’t protect them very well. I suggest storing them in a plastic container.
- The thinner you make the crackers, the more fragile they are. Try keeping the dough thicker for a more solid cracker.
Calories: 134kcal | Carbohydrates: 5g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 196mg | Potassium: 114mg | Fiber: 3g | Sugar: 0g | Vitamin A: 0.3% | Vitamin C: 0.5% | Calcium: 7.1% | Iron: 7%