Homemade Almond Flour Crackers

Crispy, golden, and full of nutty flavour, these easy almond flour crackers are the kind of snack you’ll find yourself making on repeat. Whether you're gluten-free, cutting back on grains, or just love a good crunch, this recipe checks all the boxes.

With just a handful of simple ingredients, they come together quickly and bake up into irresistibly crisp little squares—a delicious snack, perfect for pairing with your favourite dip, (vegan) cheese, or just munching straight off the tray.

Making your own crackers is not time-consuming or fussy, and this almond flour cracker recipe is proof that homemade can be easier (and tastier!) than store-bought. No preservatives, no sugar, no questionable additives—just real food that’ll satisfy your munchies.

As with all my recipes, these homemade crackers are versatile and adaptable to your liking. You can season them simply with sea salt or get creative with herbs and spices.

In this post, I’ll show you exactly how to make these almond crackers using simple pantry staples. We’ll walk through the ingredients, step-by-step instructions, and a few tips to customise them just the way you like. Let’s get baking!

Almond Flour: All we need is almond flour, or almond meal. Almond meal is usually a little coarser and has bits of skin in it, resulting in a slightly bitterer taste.

Olive Oil: Olive oil not only adds flavour, but also makes these yummy crackers crunchy. You can use any other oil that is suitable for baking, depending on your preference.

Water: Pretty simple, right? It might be an idea to use bottled or filtered water to avoid the chemicals often found in tap water (this highly depends on where you live, though).

Sea Salt: Where would we be without salt? I like to use pink Himalayan salt or rock salt in general. Just make sure it’s fine and not coarse.

Optional Ingredients: Make them yours! Add extra flavours or seeds for higher nutritional value. See ‘Variations’ for a few ideas.

Equipment

You’ll need a large baking sheet or tray, pieces of parchment paper (for rolling and baking), a rolling pin, and a pizza cutter, or a sharp knife will do.

Plus, your usual bowl, spoon, measuring cups or a scale. Some people prefer using a food processor for combining the ingredients, so I leave this up to you—it’s certainly not necessary.

Instructions

Step 1. Preheat your oven to 175 °C / 350 °F and cut a piece of parchment paper to fit on your baking tray.

Step 2. Place the dry ingredients in a medium bowl and combine. Add water and oil and mix well until you achieve a kneadable texture. The cracker dough might be a little sticky, but that’s okay.

It should hold together when formed and not crumble or stick too much to your fingers. If too dry, add more oil or water, and if it’s too sticky, add more almond flour. Alternatively, you can add some tapioca starch, which usually does the trick, too.

If you like to use a food processor, place all ingredients in it and process for about 10-15 seconds.

Step 3. Form the dough into a ball, then roll it out between two sheets of parchment paper. Use the one you’ve already cut on the bottom—this will give you an idea of how far you can spread the dough. Evenly roll it out to a rectangle shape, about 2-3 mm / ⅛-inch thick. Don’t go too thin here.

Step 4. Remove the top sheet. Use a pizza cutter or a sharp knife to cut the dough into small squares. The size is totally up to you and doesn’t change the baking time or anything. Carefully transfer the parchment paper onto your baking sheet.

Step 5. Bake these homemade almond flour crackers for 15 minutes in your preheated oven until golden brown. Depending on your oven and how evenly it spreads the heat, you may need to rotate the tray once halfway through.

Keep an eye on the edges because they’ll brown the fastest. It’s possible that you need to remove the pieces on the edges before the 15 minutes are up.

Step 6. Let the almond crackers cool down, on the tray, on a wire rack for 15 minutes, then carefully break them apart. Cool down to room temperature before serving.

Variations

Crackers are all about flavour. Whether you like your almond flour crackers plain with salt or with a little more zing—make them yours!

Seasoning: I love mine plain, but every now and then, I like to add garlic and onion powder. Smoked paprika or dried herbs like oregano, thyme and rosemary are also a great fit! Especially with the olive oil!

Seeds: Smaller seeds, such as poppy seeds or sesame seeds, are the best choice as they blend well with the coarse almond flour. If you use a food processor, you could also add sunflower or pumpkin seeds… or you could chop them before adding.

Dried Fruit: For those who like a tad of sweetness in their crackers, I recommend adding 1-2 tablespoons of dried cranberries or raisins. Either chop into small pieces or use a food processor for better combining. Rosemary goes well with the fruit, I find!

Pizza-style: Add less water and substitute with a tablespoon of tomato paste. A tablespoon of dried oregano is almost a must for this variation ;).

Serving Suggestions

These delicious crackers pair really well with cheese or any kind of dip! They make a delicious snack for any time of day, and they’re sturdy enough to hold up to hummus, guacamole, or your favourite spread.

Of course, the best dips are the ones you make yourself. How about this homemade beetroot dip, this zingy fermented cashew cheese (that's the one in the pictures) or this raw sprouted hummus? (All recipes are vegan)

Storage

Store your homemade almond flour crackers in an airtight container in a cool, dry place such as your pantry. They’ll keep for at least a couple of weeks.

📖 Recipe