Crunchy Almond and Chia Crackers, gluten free, paleo, low carb, high protein & off the scale yum!

I have been trying for ages to make a truly crunchy cracker to have with cheese or dips or even a slather of my chocolate nut butter…but restricting myself to make a truly healthy cracker, with no flour or grain, has proved very tricky, as any alternative has left the crackers too yielding with not quite enough snap.

I have discovered an almond flour that is finely ground enough to produce that yearned-for crunch and I didn’t have to go far – it was in Sainsbury’s!

Sukrin do a finely ground cold pressed almond flour, it is perfect for this recipe and produces a beautifully crisp cracker with a wonderful snap.

This recipe is so quick, there is no need to rest the dough in the fridge like a conventional cracker dough made with flour, and you can put whatever extra flavours in it that you would like. A tablespoon of or two of Parmesan works really well, a tsp of cumin or your favourite spice would be wonderful too.


1/2 tsp Salt

1/2 tsp Pepper

1 Tbsp Chia Seeds

200g Finely ground Almond Flour – I use SUKRIN’s Organic Raw cold Pressed finely ground Almond Flour as the more finely ground this flour is – the crisper your cracker, and that’s the Holy Grail of the cracker world!

1 Egg

Splash of cold water.


Set your oven to 160C

  1. Place the dry ingredients in a bowl or the bowl of a food processor and mix well.
  2. Add the lightly beaten egg and either pulse in your processor until well mixed, or mix with your fingertips using the ‘rubbing in method’ to combine the egg with the dry ingredients.
  3. Add a splash of cold water and continue to mix or pulse until it just comes together to form a dough. (you might have to add a little more water to get it to form a dough, but don’t overdo it! If you accidentally add too much- just pop in an extra spoonful of almond flour to make it less sticky.
  4. Turn out onto a surface covered with a generous stretch of cling film and squish with your fingers to flatten slightly.
  5. Place another stretch of cling film over the squished dough and with a rolling pin, roll the dough until it is as thin as you dare! The thinner the dough, the better the crackers, so work hard!
  6. Once you are happy with your rolled out dough, peel off the top layer of cling film and with a sharp knife or pizza wheel, slice the dough into squares, however large or small you want each cracker to be!
  7. Remove the crackers with a palate knife onto a lightly oiled baking tray and place in your preheated oven for 10-15 minutes, until slightly golden.
  8. Remove to a cooling rack to cool completely.
  9. Eat with dips, cheese, chutney or just on their own.
  10. Store in an airtight container, keeps for a week.





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