Homemade Almond Flour Chia Seed Crackers
These homemade almond flour chia seed crackers are crunchy, savory, and made with just four wholesome ingredients. Naturally gluten-free and plant-based, they're high in protein and fiber, making them the perfect healthy snack for lunchboxes, charcuterie boards, work snacks, and family-friendly grazing plates.
Equipment
- mixing bowl
- measuring cups and spoons
- baking sheet
- parchment paper
- Rolling Pin
- knife or pizza cutter
Ingredients
- 2 cups blanched almond flour
- 2 tbsp chia seeds
- 1/2 tsp salt
- 1/2 cup water
Instructions
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- Add almond flour, chia seeds, and salt to a mixing bowl and stir until well combined.
- Pour in the water gradually and mix until a firm dough forms. Let it rest for 2 minutes so the chia seeds can absorb the moisture.
- Place the dough between two sheets of parchment paper and roll it to about 1/8 inch thickness.
- Use a knife or pizza cutter to score the dough into small squares or rectangles without separating them.
- Bake for 18–22 minutes, or until the edges are golden and the crackers feel firm to the touch.
- Allow the crackers to cool completely on the baking sheet so they finish crisping.
- Break apart along the scored lines and store in an airtight container at room temperature for up to one week.
Notes
Roll the dough to about 1/8 inch thick for maximum crispiness. Allow the dough to rest for 2 minutes so the chia seeds can bind the mixture properly. For extra flavor, add garlic powder, onion powder, smoked paprika, dried rosemary, or everything bagel seasoning. Skip the salt for toddler-friendly crackers. Store in an airtight container at room temperature for up to 7 days or freeze for up to 2 months.