When it comes to snacking I have always craved things that pack a salty crunch. Before learning to avoid all the processed snacks these cravings often had me eating far to many carbs and often a list of ingredients I could not even pronounce.
With a healthier way of eating, I have found I’m not deprived of my favorite crunchy snacks. I just needed to make them with better ingredients and watch my portions by dividing them out into healthy snack portions.
The extra step of dividing them up is a very important step when it comes to me and salty snack like nuts and these crackers.
My cracker recipe is inspired by a basic recipe from the authors of the Trim Healthy Mama Plan. You can find their recipe on page 392 of their original book “Trim Healthy Mama: NO MORE FADS. Their recipe has no special ingredients and is allergy friendly.
The oat fiber, nutritional yeast, and the Parmesan cheese add just the right flavor combo I like in my crackers. These ingredients also make a sturdy cracker for dipping or as a crunchy vehicle for cheese and deli meat.
I love them with my Buffalo Chicken Dip or topped with cheese and pepperoni. The possibilities are endless for these beauties! I have even used them as breadcrumbs when topping my stuffed mushrooms or casseroles.
They are tasty and totally worth the work of making them. I mean how great is it to have healthy homemade crackers around that you can snack on without the worry of artificial ingredients or processed carbs, right?
The only part of this recipe that needs extra care is the rolling out of the dough. When you are rolling out your crackers, be sure to have patience.
It is a bit tricky to get the dough thin enough so it crisps in the oven but not so thin it that sticks to the pan or burns. If the dough is too thin it breaks when you lift them off.
If you are only using the oven to bake and dry your crackers, just separate your crackers after baking and put any pieces that are thicker and need more crispness back into the oven to get crunchy.
Be careful not to burn them. I make a ton of these for my family and friends so I don’t have time to stay close to the oven that long with so many batches so I use my dehydrator. Both the oven and the dehydration method is found in the details below.
A simple low carb and gluten free cracker that is great with dips or on a meat and cheese tray for any party or game day.
- 1 cup of Parmesan Cheese (green can is good)
- 1/4 cup of THM Oat Fiber
- 1/3 cup of Nutritional Yeast
- 1 teaspoon onion powder
- 2 teaspoons of oregano
- 2 teaspoon of garlic powder
- 1 to 2 Tablespoons of Poppy Seeds
- Mix all your spices and dry ingredients together in a large bowl. Add in 1 cup of the almond milk and combine. Slowly add in more milk a little at a time to bring your dough together. You want your cracker dough to stick together when pinched between your fingers but not be too wet. You may or may not use all the milk.
- Once your dough is mixed separate it into two equal batches.
- Spray a large non-stick baking sheet very well with baking spray. You may also use parchment paper to line you pan if you wish. Add half the cracker dough to the baking sheet and cover with wax paper.
- Using a rolling pin roll the dough out evenly and as thin as possible. The thinner the dough is rolled out the more crispy your crackers will be once baked. The trick here is to get it thin enough to crisp up but not so thin that it crumbles or sticks.
- After you have rolled the cracker dough out use a pizza cutter to make cracker shapes and bake. Bake the crackers for about 18 minutes at 350 degree. Since ovens vary so much start checking your crackers at 12 minutes and watch carefully.
- Once the crackers are baked you can separate your crackers. If you have pieces that are not as crunchy as you want them place them back in the oven. Bake them for an additional 5 minutes at the time until they reach your desired crispness.
- Be careful to stay close and watch them during the additional baking times. They will burn if left unattended. Once ready let them cool and store them in a air tight container.
- Dehydrator Method: If you had rather use the dehydrator to crisp up your crackers instead of the repeated times in the oven them simply follow the same steps for the crackers until they are baked. Then take them off the pan and place them in your dehydrator on low for about 6-8 hours. They stay crunchy and last for weeks this way.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!