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I LOVE these crackers! I eat them with my egg salad and tomato soup. I have used these crackers as “chip” and dipped in salsa or other dips…and I will just eat these crackers alone as a snack. This recipe is super easy and very adaptable! You can add seasoning to get different flavors and varieties. I have added rosemary, pepper, oregano, basil, cilantro, cumin, etc. depending on what I am eating them with. 

5 mins 

15 min 

20 mins (35 min including cooling time)


  • 2 cups blanched ground almond flour
  • 1/2 teaspoon sea salt
  • 1 large egg (or use flaxseed meal in place of the egg- see **below)
  • 1 tablespoon olive oil (or avocado oil or ghee)
  • extra salt to sprinkle on top of the crackers


  1. Preheat your oven to 350°F.
  2. Combine the flour and salt in a bowl and blend well.
  3. Add the egg (or egg substitute**) and oil, and blend and shape the mixture into two balls of dough.
  4. Place each dough ball on a non-stick baking mat, then place a piece of parchment paper (or other non-stick mat) over the ball and roll the dough into a thin layer.
  5. Score the crackers with a pizza cutter (see picture above) and sprinkle extra sea salt lightly across the cracker sheet.
  6. Bake for about 15 minutes, or until they start to lightly brown.
  7. Cool for about 15 minutes and break apart into crackers. Store in a sealed container.

Makes about 30 crackers

**I have followed this suggestion and the recipe does come out more “cracker-like”!

Replace the egg with an egg substitute by combining 1 tablespoon of ground flaxseeds with 3 tablespoons of water. Soak for a few minutes and then use in the recipe as the egg.


Original recipe found here: Almond Saltine Cracker

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