These Paleo Rosemary Sea Salt Crackers are super simple to make and perfect for everything from soup to cheese board entertaining!
Do homemade crackers seem like something you shouldn’t even bother with? Well I have to admit I’ve been in that camp for a while now. However, it’s difficult to find any good paleo crackers where we live.
I usually buy the gluten free almond crackers from Blue Diamond, (not sponsored). They’re really good, but I still don’t eat a lot of grains, so I really wanted to find a paleo option.
As it would happen, making your own crackers is surprisingly simple. And it would seem it’s also my only option, (unless I’m missing a good option, in which case I hope you’ll tell me below)! at present unless I want to make an online order!
How to make these Paleo Rosemary Sea Salt Crackers:
- Start by mixing together the dry ingredients and herbs/spices.
- Then mix in the olive oil and egg, the mixture will look like the photo below.
- Roll the dough between 2 sheets of parchment until it’s very thin.
- Transfer the bottom sheet with the rolled out cracker dough onto a baking sheet.
- Cut them into whatever shapes you’d like, and sprinkle with flaked sea salt. I like to cut mine in diagonal lines to create diamond shaped crackers.
- Finally bake until the crackers are golden brown and crispy.
- Let them cool slightly and break them apart.
- Once they’re completely cooled, transfer them to an airtight container and store for up to 2 weeks.
Tip 1: You can make these just basic sea salt crackers by omitting the rosemary. I like to keep the poultry seasoning even for plain crackers because it’s adds a savory backdrop flavor.
Tip 2: It’s super important to sprinkle the sea salt over the crackers after you’ve cut them like the above photo. This way they stick to the dough before they’re baked. I’ve forgotten a couple of times and tried to sprinkle the sea salt on afterwards – and of course it just falls right off!
What to serve these crackers with:
- Any soup you’d like, although rosemary does limit your flavor combinations. You can also choose to leave out the rosemary it doesn’t suit.
- Cheese boards of any kind!
- Crackers and cheese (again of pretty much any kind) but definitely with this herbed goat cheese from my summer cheese board.
- We’ve also been using them as our new hiking lunch with sliced turkey and cheddar for a homemade ‘lunchable’.
And finally for longer storage you can always stash them in the freezer. If you ever find they’re not as crunchy, you can always re-crisp them in the oven at a low temperature.
I haven’t had this problem with these crackers, but it’s exceptionally dry here this time of year. Whenever I’ve had granola or crackers get a bit of moisture in them from a improperly sealed container, re-crisping in the oven always works!
If you do make these, I hope you’ll leave me a comment/rating below. And I always love hearing from you here, and over on Instagram where you can tag me at #getinspiredeveryday with your photos.
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Paleo Rosemary Sea Salt Crackers
- Total Time: 25 minutes
- Yield: about 40 crackers 1x
- Diet: Gluten Free
Description
These savory homemade crackers add so much life to simple soup nights and cheese boards alike!
Ingredients
1 cup fine almond flour
1/4 cup tapioca starch, (also called flour)
1/2 Teaspoon poultry seasoning
1 Teaspoon dried onion granules, not powder
1/2 Teaspoon sea salt
1/2 Teaspoon ground black pepper
2 Teaspoons chopped fresh rosemary
1 egg
2 Tablespoons olive oil
Flaked sea salt for sprinkling over the top
Instructions
Preheat the oven to 350ºF.
In a small mixing bowl, mix together the almond flour, tapioca starch, poultry seasoning, dried onion, sea salt, black pepper, and fresh rosemary until combined.
Add the egg and olive oil, and mix until a stiff dough forms.
Place the dough between 2 sheets of parchment paper, and using a rolling pin, roll the dough out into a thin rectangle. Keep in mind you want this to fit onto a cookie sheet. The dough should be about 1/8″ thick all rolled out.
Next use a pairing knife to cut the crackers into the shape you desire. I cut mine diagonally to create diamond shapes about 1″ x 2″.
Transfer the rectangle of dough with the cuts made onto a cookie sheet, do not try and separate the crackers before baking. Sprinkle the flaked sea salt over the surface of the dough.
Bake until the crackers are crispy and light golden brown, 12-15 minutes.
Let the crackers cool on a baking sheet, then gently break them apart.
Once the crackers have cooled to room temperature, you can store them for up to 2 weeks in an airtight container.
Notes
The nutrition label is 5 crackers per serving.
- Prep Time: 10
- Cook Time: 15
- Category: Baking
- Method: Mixing
- Cuisine: American
I shouldn’t be allowed to review this recipe because I modified it to suit my husband. But, thank you, thank you, thank you for the basic recipe. I have been making a triple batch twice a week since finding your recipe. I use Sciabica Jalapeno Olive Oil and McCormick Roasted Garlic & Herb in place of the rosemary.
I love your modifications and definitely need to try them out! I’m always happy to hear when someone makes my recipe their own!
My husband is eating these crackers so fast I can barely keep up. So my question is, can the dough be frozen, then used as needed?
I haven’t tried freezing the cracker dough but I don’t see why it wouldn’t work and that would certainly help with the ‘disappearing’ problem! I hope you’ll let me know if you try it out.