Paleo Rosemary Sea Salt Crackers

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 isn’t easy to find any good paleo crackers where we live.

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 choice, 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

1. Start by mixing the dry ingredients and herbs/spices.
2. Then mix in the olive oil and egg, the mixture will look like the photo below.
3. Roll the dough between 2 sheets of parchment until it’s very thin.
4. Transfer the bottom sheet with the rolled-out cracker dough onto a baking sheet.
5. 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.
6. Finally, bake until the crackers are golden brown and crispy.
7. Let them cool slightly and break them apart.
8. 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

1. 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.
2. Cheese boards of any kind!
3. Crackers and cheese (again, of pretty much any kind), but definitely with this herbed goat cheese from my summer cheese board .
4. 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 an 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.

INGREDIENTS1x2x3x

• 1 cup fine almond flour
• 1/4 cup tapioca starch - (also called flour)
• 1/2 tsp poultry seasoning
• 1 tsp dried onion granules - not powder
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tsp chopped fresh rosemary
• 1 egg
• 2 tbsp olive oil
• Flaked sea salt for sprinkling over the top

INSTRUCTIONS

• Preheat the oven to 350ºF.
• In a small mixing bowl, combine 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, then roll the dough out into a thin rectangle with a rolling pin. 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 your desired shape. 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 to 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

nutrition facts

Paleo Sea Salt Crackers

Ingredients

• 1 cup fine almond flour
• 1/4 cup tapioca starch (also called flour)
• 1/2 tsp poultry seasoning
• 1 tsp dried onion granules not powder
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 2 tsp chopped fresh rosemary
• 1 egg
• 2 tbsp olive oil
• Flaked sea salt for sprinkling over the top

Instructions

• Preheat the oven to 350ºF.
• In a small mixing bowl, combine 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, then roll the dough out into a thin rectangle with a rolling pin. 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 your desired shape. 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 to 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

Nutrition

The recipe Paleo Sea Salt Crackers appeared first on Get Inspired Everyday! on November 25, 2019

https://getinspiredeveryday.com/food/paleo-rosemary-sea-salt-crackers/