Paleo Zucchini Crackers
Crunchy, savory, and packed with wholesome ingredients, these Paleo Zucchini Crackers are the perfect guilt-free snack for clean eating enthusiasts. Made with fresh grated zucchini, almond flour, and ground flaxseed, these gluten-free crackers boast a light yet crisp texture and are seasoned with garlic powder, onion powder, and a hint of sea salt for irresistible flavor. The recipe is quick to prepare, taking only 15 minutes of prep time, and features a simple rolling and baking method for easy execution. Perfectly suited for paleo, grain-free, and low-carb diets, these homemade crackers make a healthy and satisfying pairing with your favorite dips, soups, or on-the-go snack rotation. Enjoy a crunchy treat that's as nutritious as it is flavorful!
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Ingredients
- 2 medium-sized (about 2 cups grated) Zucchini
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 large Egg
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
Directions
Step 1
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Step 2
Wash and trim the zucchini, then grate it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy crackers.
Step 3
In a large mixing bowl, combine the grated zucchini, almond flour, ground flaxseed, garlic powder, onion powder, sea salt, and black pepper. Mix well to combine.
Step 4
Crack the egg into the mixture and stir until the dough forms a cohesive ball. If the dough feels too wet, let it sit for 5 minutes to allow the flaxseed to absorb some moisture.
Step 5
Place the dough between two large sheets of parchment paper and roll it out into a thin, even layer (about 1/8 inch thick). Remove the top sheet of parchment paper and transfer the bottom sheet with the dough onto the prepared baking sheet.
Step 6
Use a pizza cutter or sharp knife to score the dough into cracker-sized squares or rectangles.
Step 7
Bake the crackers in the preheated oven for 30-40 minutes, or until they are golden brown and crispy. Rotate the baking sheet halfway through for even baking.
Step 8
Remove the crackers from the oven and let them cool completely. Once cooled, break the crackers along the scored lines.
Step 9
Store the crackers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
| Serving size | (771.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 941.7 |
| Total Fat 63.5g | 0% |
| Saturated Fat 6.5g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 219.5mg | 0% |
| Sodium 6983.8mg | 0% |
| Total Carbohydrate 72.2g | 0% |
| Dietary Fiber 19.4g | 0% |
| Total Sugars 45.2g | |
| Protein 36.2g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 367.0mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1516.1mg | 0% |
Source of Calories