Chili Pepper Crackers

This dish went over really well at our Taj Cooking Event! I made them to accompany some of the exotic dips we had and they were all gone before the first course. I had no idea they would be that successful. My photographer wasn’t home when I made them so I had to make a new batch just to take pictures! No problem, we ate them with fresh veggie tuna salad and I stored the rest in the freezer.

Chili Pepper Crackers
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 crackers 15 minutes
Cook Time
20 minutes
Servings Prep Time
24 crackers 15 minutes
Cook Time
20 minutes
Chili Pepper Crackers
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
Servings Prep Time
24 crackers 15 minutes
Cook Time
20 minutes
Servings Prep Time
24 crackers 15 minutes
Cook Time
20 minutes
Ingredients
  • 2 1/2 cups almond flour
  • 1/4 cup flax seeds
  • 1/2 tsp himalayan salt
  • 1 tbsp sesame seeds white
  • 1 tbsp sesame seeds black
  • 1 tbsp chia seeds
  • 1 tsp chili flakes More if you really like a bite to your crunch.
  • 2 Tsp Italian seasoning See my recipe on this site or use yours!
  • 1/4 tsp paprika Smokey if you like the flavor.
  • 3 large eggs
  • 3 tsp extra virgin olive oil
  • 1/2 tsp lime zest Grate the skin of a washed lime.
Servings: crackers
Units:
Instructions
  1. Preheat your oven to 325 degrees.
  2. In a medium bowl mix all the dry ingredients and spices. I use a fork to toss it around.
  3. In a small bowl mix the egg, lime zest and oil. I whisk this till foamy.
  4. Pour the egg mixture into the dry mixture and mix well.
  5. I use a mellon scooper for this part but you can drop them on to a piece of baking paper with a spoon. Just make sure you have space between the little balls. About 1 teaspoon each.
  6. Once you have dropped the dough onto the baking sheet place another piece of baking paper over the top of your dough.
  7. Use a rolling pin to flatten the balls to about 1/8 thick or less (a jar filled with water works as a rolling pin too).
  8. Peel the top layer of paper off and slide the flattened crackers with the baking paper onto a cookie sheet. Bake for 15-20 minutes. Watch them! They will be soft but once cooled they turn very crunchy.
  9. When the edges turn light brown remove them from the oven and slide the baking paper and the crackers to the counter to cool, about 20 minutes. The crackers harden as they cool.
  10. Repeat until all dough is baked. I use the layer of baking paper I used to flatten the first batch as the bottom for my next batch.
  11. If you are going to use in the next 3 days, leave them in a tin or in a tupperware with the lid cracked.
Recipe Notes

DSC06694Tip: They freeze really well, so I double the recipe and stick them away for dips when company comes or for a quick snack!

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