Rosemary & Sea Salt Flax Crackers (Low Carb and Gluten Free)

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Apparently January 20th is a recognized day of all things cheese.  Who knew?  I’d never heard of it, but it’s an idea I can get behind because, well, I love cheese.  All kinds of cheese.  Soft cheese, hard cheese, stinky cheese, moldy cheese – I love it all!  Which is great for me because I’m doing this low carb thing.
 
You know what isn’t great?  There aren’t a lot of (any?) low carb cracker options available, and cheese without crackers is just tragic and lonely.  It’s like Batman without Robin… Sonny without Cher… Abbot without Costello….. Justin Bieber without Selena Gomez… (too much?  yeah…sorry.) 

Anyway, a cheese plate without crackers just doesn’t work.  Gotta have the crunch to offset the rich creaminess – am I right or am I right?? Since I just went to Costco and bought gargantuan quantities of all kinds of yummy cheeses, I needed to make a cracker to eat them with.  Necessity being the mother of invention etc, etc.

These crackers start with the same basic recipe as the pizza crust and burger buns.  I added chopped rosemary to the dough and sprinkled the crackers with sea salt (kosher works if you don’t have any) before baking and they make a perfect crispy cracker with a nice rosemary flavor.  I ate a bunch right out of the oven with nothing on them because they are just plain tasty.

You could flavor these with other herbs or even caraway seeds if you wanted a rye flavor.  They were awesome with cheese but you can also use them for dips which I did today (more on that in a later post!) and they worked perfectly.  My search for a low carb cracker is over.  I hope you like them too!
 
Makes: A LOT
 
Ingredients:
 
1 cup ground (or milled) flax seeds
2 eggs
1/2 cup grated parmesan or romano cheese
1 Tsp minced fresh rosemary
Sea salt or kosher salt for sprinkling
 
Preheat oven to 350 degrees (F) and spray a cookie sheet (or two) with nonstick spray.  Add all of the ingredients (except salt) to a medium bowl.  Stir until fully combined.  Let sit for about 5 minutes.  Spray a clean countertop or large cutting board with nonstick spray.  Spray your rolling pin with nonstick spray. 

Form your dough into a ball and place on the greased counter.  Roll it out as thin as you dare.  I went pretty thin (like a wheat thin thickness) and the thinnest ones of the batch were the best.   Use a biscuit or cookie cutter if you have one, or just use a sharp knife to cut a grid of 1  inch-ish squares.  Use a small spatula or pie server to transfer the individual squares (or any shape) onto your pan.  Keep rerolling and cutting your scraps until the dough is all gone. 

Sprinkle with salt. Bake for 10 minutes, remove and flip, bake another 3 minutes.  If you want them super crispy, turn the oven off and then put the crackers back in after it’s cooled a bit but is still warm.  Leave them in for about an hour and they will continue to dry out until super crispy.  Serve with your favorite cheese or dip!
 
Update:  Someone suggested rolling the dough onto parchment paper, slicing the dough into squares and transferring the entire sheet onto a pan and baking directly on the parchment – genius idea, thought I’d share it!
 
Approx nutrition data per batch:  998 calories, 70g fat, 34g carbs, 32g fiber, 2g net carbs, 55g protein






  1. Kathy
    Kathy01-21-2012

    I looked up unofficial food holidays then added them onto the calendar on my phone. That…isn’t weird…right?

    Oh, and like you, cheese is so awesome. Creamy, and just a bit salty!

    http://daily-iphoneography.posterous.com

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-22-2012

      Oh it’s weird alright – but in a kooky, awesome kind of way! :) Hooray for cheese!

      • Joanne
        Joanne01-04-2014

        Hi Melissa.
        Have df free diet as well as gf.
        Could these be made without cheese?

        • Mellissa Sevigny
          Mellissa Sevigny01-07-2014

          Hi Joanne, I’ve never made these without cheese, and I think it’s kind of crucial to the binding process in these. That being said it wouldn’t hurt to try it – add more salt to compensate for the lack of cheese and possibly another egg. Let us know how it works out!!!

  2. Christopher Torpelund Bruin
    Christopher Torpelund Bruin01-21-2012

    The perfect vessels for my cheese and pate! Thanks and please keep the low-carb ideas coming! :)

  3. Anonymous
    Anonymous01-22-2012

    Could you make the dough into a roll, refrigerate, then slice thinly and bake.

    Would that work?

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-22-2012

      It would absolutely be easier and would work but I don’t know how thin you could slice them. They are tasty even when thicker but they don’t give you the same delicately crunchy crackery experience. But if the log is really chilled, maybe even slightly frozen and you use a sharp knife, you could probably get them to slice pretty thin in which case it would work great! I’m going to try it myself next batch and report back! Let me know how they come out if you try it!

    • Anonymous
      Anonymous01-22-2012

      I am intending to try both the pizza base and these crackers.

      And I decided years ago that life is too short to roll out pastry; hence the interest in making a roll.

      • KetoPancakes
        KetoPancakes01-28-2014

        this is an excellent revelation. life IS too short to roll out pastry…especially if you’re as bad at it as I am…can’t wait to try out the “rolls”!

        • Mellissa Sevigny
          Mellissa Sevigny01-29-2014

          Let us know how they work out for you! The rolling out is definitely a pain!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-22-2012

      Amen to that! I hate working with rolling pins and it was definitely tedious making them! That’s why I’m all over your cutting the roll idea and will try it for myself. I’m definitely going to partially freeze it to make sure I get the thinnest possible slices though – let me know how yours come out and if you have any tips or tricks to share! Thanks!

      • pamelaanneh
        pamelaanneh01-09-2013

        i love these, I made them with a small ice cream scoop and flattened them on parchment. Easy and amazing! I did not use rosemary, added chopped fresh garlic and black pepper…seriously lovely.

      • elaine
        elaine02-03-2013

        try one of those cheese slicer wire thingys.

      • Valentina
        Valentina01-07-2014

        I have just put the `crackers`in the oven. Could n`t roll them as thinner as I wished so…I place the dough in between two baking paper sheets and roll the dough as the tray size and shape.When I decided that is enough thin I `ve just peeled a sheet and use a sharp knife to cut into the crackers shape and size! When finish baking I did not flip them over,just let them in the oven for 3 min more.They were delicious with mascarpone cheese but I will definitely use different herbs and spices next time…this time I used cumin seeds! :)

  4. Kim Bee
    Kim Bee01-23-2012

    These look super yummy. I love the yield description!

  5. Jess @ Cheese Please Blog
    Jess @ Cheese Please Blog01-24-2012

    Yumm, what a good idea! I will have to try these this weekend…

  6. Giuliana
    Giuliana01-25-2012

    I just made these — they smell heavenly in the oven! How I got them super thin was taking two large pieces of saran wrap and placing the dough between them, and then rolling out the dough. I got about 100 crackers! It was a little sticky to the saran wrap but the beauty of using the saran wrap is that you can pull very carefully!

    Anyway! THank you for the recipe! Looks like my brie baker is going to get some use!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-25-2012

      Great idea to use the Saran wrap Giuliana! Thanks for sharing – glad you liked them!

    • Kris H.
      Kris H.09-26-2012

      Try rolling between pieces of waxed paper or parchment paper instead of Saran wrap. Worked great for me! I added more fresh rosemary on this batch, and also garlic powder and cracked black pepper. Next time I’m trying cumin, cayenne and garlic again, maybe some oregano. There are a lot of different directions to go here! Thanks for this great and versatile idea.

  7. Andrea
    Andrea01-25-2012

    I just had my afternoon snack of cheese, but this time I got to add CRACKERS. Thank you, thank you, thank you! You are making the low-carb diet possible.

    I rolled the dough into a “tube” using parchment paper. Froze it and then let it thaw out about 10 minutes before I sliced. Super easy.

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-25-2012

      You are so welcome Andrea! I ate the crackers with cheese for lunch today too! Thanks for reporting back on the slicing, I didn’t know if that would work and it’s great to get confirmation back on it that it does – I’ll be using your method from now on!

  8. Sanna (Sweden)
    Sanna (Sweden)01-29-2012

    I am what you could call an aspiring “DFFB” – dedicated follower of food blogs, and stumbled upon you site a few days ago. Your take on low carb got me interested so I decided to browse, truely awesome stuff and nice pics too. Would love to have my own blog some day but for now I settle at being amazed by all the fantastic blogs there are out there :)

    So… I tried making these crackers today, and I have to say they are the best Ive ever eaten. Never going back to store-bought! Had to guess a bit since Swedish measurements and degrees aren’t the same but the result is great. Thanx a lot! And keep up the good work! :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-30-2012

      Thanks so much Sanna! Hope you do start your own blog someday – it’s a lot of work but worth it because it’s very fun and so satisfying when somebody tells you something is “the best they’ve ever eaten” so thanks for that! :) Hope to see you around! Thanks again!

  9. Jenn @ Peas and Crayons
    Jenn @ Peas and Crayons01-29-2012

    REALLY!!?!?!? Melissa thats all I need to make these?! Ohmygosh girl I want to give you the biggest hug ever! pinning! <3 thanks lovahhh!

  10. nonna23
    nonna2301-30-2012

    Melissa, I just stumbled across your blog on Pinterest. I was just going to check out “Cheesy Cauliflower Tater Tots” & ended up reading all of your posts. Can hardly wait to try several of the recipes. The first one will be the crackers. Thanks! Linda

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)01-30-2012

      Thank you Linda! I’m assuming you didn’t mean ALL my posts because that would take forever and get boring after awhile I’m sure! Even for me! Ha ha! Hope you report back on the crackers! And the cauli tots if you try them! :)

  11. heidi Wagner
    heidi Wagner02-01-2012

    I was just wondering how many carbs each serving has? Forgive me if i missed it on the page! Also, I grew up in South Carolina I hope you learn to love it as much as i do! :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-01-2012

      Hey Heidi, I just answered this in an email to someone else yesterday and forgot to update the post but I came up with about 5 grams of net carbs per batch which depending on how thin you make them can be close to 100 crackers so it really depends on how many you make and eat! :) South Carolina is definitely growing on me!

  12. Missannie143
    Missannie14302-01-2012

    THANK YOU, thank you, ThAnK yOu, THANK YOU!!! =) I was whipping up a batch of these buggers within 3 minutes of reading the recipe, and downing the ‘crackers’ as soon as they came out of the oven with some of my best cheese! A-mazing! I’m loving the lo-carb weight loss, and now I can REALLY love it due to the fact that I can have crackers again! I live in Napa Valley, where cheese platters are around every corner. Now I don’t have to feel like I’m missing out on ANY part of the platter.

    Love and Cheese,

    Annie

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-01-2012

      Annie, you’re welcome, you’re welcome, you’re welcome!!!! :) So glad you liked them!! I need to make a new batch because I ran out the other day – totally essential to my low carb survival! Living in Napa I might miss the wine even more than the crackers though! ha ha!

  13. Anonymous
    Anonymous02-09-2012

    Would store-bought flax meal work the same as ground flax seed? :) I have both (seeds and flax meal), but would love a chance to use the meal if you think it would work! :) I’m so excited about a low-carb cracker! We’ve been eating Paleo and I have really, really missed crackers :) Thank you! Kristen

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)02-11-2012

      Hey Kristen, yes by all means use the store bought meal – that’s what I used for this batch and it came out great! Hope you like them!

  14. freestanding closet
    freestanding closet02-29-2012

    What a great idea, these look so yummy!

  15. Anonymous
    Anonymous03-03-2012

    I Love Crackers, bread, chips! I have SO MISSED my Breads. These are super easy to make, and OH SO Healthy. I’m so Excited about learning to eat right. It’s not just about Losing weight but doin whats right for ur Families Health and to live our Best with what God has Given Us :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-04-2012

      Good for you! I agree that we can’t just be about weight loss or we’ll never stick to it. I keep at it because I feel so much better than when I was eating lots of refined carbs and I don’t feel guilty about the food I’m eating now. Glad you liked the crackers!

  16. Leah
    Leah03-03-2012

    I just finished these, and boy, you are right, the thinner the better. I tried the parchment paper, and it worked like a charm. Just had to bake 12-13 minutes the first time. Love your low carb recipes. They have save me!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-04-2012

      I love mine super thin like a chip and they can be used in so many ways! So happy you are enjoying them too! :)

  17. Frances
    Frances03-05-2012

    Love the flavor of these! Just made a batch and totally got a lot out of it. About 80. Probably would have gotten more if I could judge the correct size of a square inch lol. Subbed in 3/4c. egg whites for the eggs, don’t have any whole in the house. Worked great tho, and saved on some calories and fat. I love them and keep going back for more. Just started low carb, and have been having trouble, but your recipes look like they will really help! If there are any left, I will try to share with my co-workers. Operative word there is “try” Lol

  18. Splendor
    Splendor03-13-2012

    I rolled this right on a Silpat (best thing since sliced bread…mmm bread) and cut it with pizza cutter. Easy peasy! Thanks so much for the recipe. I am also looking for a way to enjoy a low carb, no sugar added pumpkin treat. I bought a can of it and I’m dying to use it!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)03-14-2012

      Duh! I have a Silpat (ummm….somewhere around here) and I can’t believe I didn’t think of that! Totally doing that next time thanks for the reminder! Haven’t done any experimenting with pumpkin yet, have to add it to my ideas list!

  19. Eri
    Eri03-13-2012

    I’m so glad I found your amazing blog, I hope that my search for a good low carb cracker will end up today! Thanks for sharing!!

  20. bend used cars
    bend used cars04-09-2012

    this looks great!

  21. Debby@Just Breathe
    Debby@Just Breathe04-11-2012

    I am doing low carb and love cheese also. Can’t wait to try these.

  22. Katie G
    Katie G04-23-2012

    I made these for the first time about three months ago when my hubby and I started eating low carb. They have been a staple in our home ever since. They are super yummy and so easy to make — I always have the ingredients on hand. Thank you for this great recipe! (and all your other ones too)

    Anyhoo..Reason for the comment: I’ve just got to share a delicious snack combination I found by happy accident with this recipe. Flax cracker (baked kinda chewy) topped with goat cheese and a slice of strawberry = holy tastes like cheesecake and still low carber friendly!

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)04-24-2012

      Thanks for sharing that Katie – it sounds like some of my favorite things altogether in one easy to assemble bite! Totally trying it! In fact that reminds me that I really need to make a batch of these, it’s been awhile since I’ve had any! Goat cheese and strawberries are already in fridge so guess what I’ll be doing later!? :)

  23. BethanyRenae
    BethanyRenae04-24-2012

    I finally made a half recipe of these today…I wish I had made more. They were perfect. I chilled the dough briefly then rolled it out on a greased piece of parchment paper but it kept sticking to the rolling pin so I layed another piece of parchment paper and rolled it out very thin. But when I tried to pull the (ungreased) parchment off the top it kind of stuck so I flipped it over and the greased paper came off perfectly. Baked it on the ungreased parchment. Perfect. Well the crackers around the edges got kind of burnt but the middle ones were perfect. (my oven runs hot I think). They were delicious. I will be making these ALOT! thank you.

  24. Anonymous
    Anonymous04-30-2012

    I made these yesterday with addition of 3 tbs hemp, and 2 tbs chia powder a bit of olive oil and some hot water as with additional seeds the dough needed some more liquid as I put only 1 egg……hmmmmmmmm amazing , will make another batch soon…

  25. Kelly Tode
    Kelly Tode05-18-2012

    Made these this afternoon! They are wonderful, although I think I need some cheese spread to go on top of them! I am sharing your recipe on my blog! thanks so much!

  26. Michelle
    Michelle06-11-2012

    Made these today. They smell and taste wonderful. I made a half batch…so new to baking Its better I ruin a half batch! Didn’t need to worry. I only found out a few months ago that I’m wheat intolerance so I look for easy recipes and you my friend are quite up that alley!! Thanks :)

    • Mellissa Sevigny (sevimel)
      Mellissa Sevigny (sevimel)06-11-2012

      Hey Michelle! Awesome that you liked these! Hope you’re feeling better now that you’re off the wheat – I notice a huge difference for myself! Enjoy the recipes!

  27. Anonymous
    Anonymous06-26-2012

    I put them in mounds on parchment then press them down with my fingers. Then I spray a flat glass with a flat bottom with Pam and press the mounds down flat. Twist and pull back. Every two or three, wipe the bottom of the glass. Works like a champ. Also I made sweet ones with truvia and cinnamon. Keep the parmesan cheese. After I flatten I sprinkle on truvia and sugar too.

  28. Nichole
    Nichole09-23-2012

    http://eatseed.com is the best place I’ve found to order your organic flax seeds among others. Great recipe thanks!

  29. Anonymous
    Anonymous10-21-2012

    Made these today and they tasted great when I ate them with cheese and dip. Thanks for the recipe :)

  30. Anonymous
    Anonymous11-02-2012

    Hi there,
    I adapted this recipe using ground Skinny B cereal (chia, hemp heart seeds and buckwheat) instead of ground flax. They turned out yummy. Can I post my version on our website and link to your recipe as ‘inspired by.’
    Thanks!
    claudia@holycrap.ca

    • Mellissa Sevigny
      Mellissa Sevigny11-02-2012

      Sounds yummy Claudia! I look forward to reading about your version (feel free to post a link to it here!) and thanks so much for asking first!

  31. Leah
    Leah11-11-2012

    Hello,
    I made these and they turned so well! I put sour cream and onion seasoning on them and they are great. I was just wondering how you store these and how long they are good for.
    Thanks so much!

  32. Anonymous
    Anonymous11-26-2012

    I was able to skip the greasing completely by using a silicone mat, and then placing a piece of plastic wrap on top. I was able to roll it out really thin, and the plastic wrap just peels right off. No mess!

  33. Nina B.
    Nina B.01-20-2013

    Color me lazy, but I make 2 batches and press the dough (I spray my hands) out in a spray-greased cookie sheet. Then I score using the point of a sharp knife that has been sprayed with the vegetable cooking spray, too. These are the best! Thank you, Melissa for providing us with an awesome vehicle for our beloved cheese!

  34. Jennifer
    Jennifer01-28-2013

    These were great. instead of spray i coated my rolling pin with olive oil. also added sundried tomatoes to the batter!

  35. Andie
    Andie02-16-2013

    I just stumbled across this blog through a google search for a low carb cereal recipe and I have become a big fan! I have been a low carber for about 1.5 years now soi don’t know why it’s taken me this long! I am very excited to try this recipe. Just one question – how long do they keep for?

    • Mellissa Sevigny
      Mellissa Sevigny02-16-2013

      Hi Andie and welcome to IBIH! :) The crackers will keep in an airtight container for a few days – maybe longer but I store mine in the freezer just in case. When I make a big batch I store them in baggies and just take one out whenever I need them! Enjoy!

  36. Angela White
    Angela White02-19-2013

    I made a batch of these yesterday, and they came out so much better than I expected! I tried flax bread before, but although I could get used to the taste, the texture was very off-putting. I usually ended up toasting them until they were good and dry. These crackers taste pretty good and were extremely easy to make. I just ate some with some chicken salad for dinner, and tomorrow’s breakfast will be crackers and tuna salad. The next batch I make, I think I’ll experiment with omitting the parm, adding some splenda and vanilla extract along with some other ingredients and try to come up with a sweet biscuit that I could much on periodically. Thanks! These crackers have made this extended Induction Phase I’m on seem so much more doable than before!

    • Mellissa Sevigny
      Mellissa Sevigny02-20-2013

      So glad you liked them! It’s a very versatile recipe, have fun experimenting!!!

  37. Patricia Dillon
    Patricia Dillon02-24-2013

    Just baking your low carb crackers now, when rolling them I did between 2 sheets of baking paper and got them extra thin, and no sticking!
    Cheers for the recipe. Tricia

    • Mellissa Sevigny
      Mellissa Sevigny02-24-2013

      Thanks Tricia, I roll them between parchment paper too and it works great! Enjoy!

  38. Shannon
    Shannon02-27-2013

    just pulled them from the oven and they smell delightful! i’ve been missing my Triscuits! Can hardly wait for them to cool!

  39. Kristin
    Kristin03-06-2013

    I just made these for the second time. I really like them and I have a couple of ideas for making them even easier. Use lightly sprayed parchment, blob the dough down on the parchment but not all in the center; more or less spread out over the central 2/3 of the parchment. Then spray a second sheet of parchment and put sprayed side down on top of the dough. Roll out very thin, then peel off the top parchment. Spreading out the dough prevents it from wrinkling and buckling the parchment as you roll, and the rolling merges it into one piece anyway. Spraying the parchment also helps that, plus it makes it even easier to remove the top sheet. I also use a pizza cutter to cut into little squares. I tried sprinkling with sesame seeds, but they didn’t stick. Next time I’ll press them into the dough with the rolling pin (and parchment.)

    Today I also added some granulated onion powder and fresh minced chives to the dough, which was really nice. I put a tiny bit of Splenda in to add the sweetness characteristic of Wheat Thins, but I would need to add more to get the right effect. All in all, I love this recipe. I plan to eat some this afternoon with a particularly gooey brie. Oh, and I keep them in a sealed glass jar. They last for weeks.

  40. ronna
    ronna03-10-2013

    Holy Cow these are easy to make! I read all the replies and used my parchment paper to roll them out. Like some others, I only made half a batch. I don’t think I need to worry about how long these will keep as I am going to be gobbling them up too quickly!

    Next batch I’m going to score 1″ x 1/2″ and add some onion and/or garlic powder and a wee bit more salt. I’m needing/wanting to replace the roasted almonds I’ve been snacking on at work throughout the day.

    • Mellissa Sevigny
      Mellissa Sevigny03-10-2013

      Glad you liked these Ronna! The flavor possibilities are endless so have fun!

  41. ronna
    ronna03-10-2013

    I am going to try tossing these with butter and worchestershire sauce and seeing if I can create a “Chex Mix” type snack, too!

    • Nina B.
      Nina B.03-11-2013

      Brilliant Ronna!! I’d love to know the results!!

  42. Maureen-oz
    Maureen-oz03-26-2013

    Thank you for this wonderful recipe Mellissa. I have just used it to get a fantastic, sturdy, crunchy crispbread.

    Instead of making the dough as thin as possible, I rolled it to about 3 mm thick and then cut into 6 cm x 8 cm rectangles. I reduced the heat to 160 degrees (C) which is about 320 degrees (F) and baked for 20 minutes before flipping over. I then baked for a further 20 minutes and after turning them a second time, I switched off the oven, popped the tray back in and just left them there until the oven was completely cold. They are super crispy and strong enough to hold any filling. You will only get a yield of 12 using this method, but 2 – 3 of these topped with your favourite sandwich fillings will make a substantial and satisfying lunch. Because I use extra large eggs, I replaced one of the eggs with just an egg white and the finished product was perfect.

    • Mellissa Sevigny
      Mellissa Sevigny03-26-2013

      Thanks for sharing Maureen! I used to love Wasa crispbread with tuna salad on them – I don’t know why I never thought of trying that with these – I will now, thanks to you! :)

  43. Mel
    Mel05-07-2013

    I didn’t see in any of the comments if another type of cheese would work in this recipe. I never seem to be able to keep Parmesan around long enough to make these. I need to buy it in giant slabs apparently.

    What do you think?

    • Mellissa Sevigny
      Mellissa Sevigny05-07-2013

      Giants slabs of parmesan are always a good idea in my opinion! But I usually buy large bags of grated Parmesan (or romano) to have on hand for recipes like this one. I do think you could make this with another hard cheese, but don’t go too soft (like mozzarella) or I think it would be too oozy and not get crunchy like they should. Enjoy!

  44. Amy
    Amy06-16-2013

    Oh my are these easy and good. I see dips that are low carb, but what do you eat them with? Tried these tonight with my favorite hummus and I’m in heaven.

  45. Sue
    Sue06-18-2013

    Thank you for these crackers! I’ve made them 3 times. . I always half. the recipe. Today I changed it up by using ground sesame seeds in place of flax and added 1/3 cup rehydrated onions along with the egg and parm. Great! Sprinkle of sea salt. Big hug for you.

    • Mellissa Sevigny
      Mellissa Sevigny06-19-2013

      Thanks so much Sue, I love how versatile these are too, and your version sounds delicious!

  46. Joyce in KY
    Joyce in KY07-01-2013

    Oh mygoodnessgracious! YUM ! For me, the best part was the edges that got ‘too brown’? What a nutty flavored crunchy delight! Next batch, I think I will put a few blobs on the parchment paper, cover with waxed paper, and roll the blobs super thin as I did this time but make lots of ‘edges’ instead of squares! I used garlic, black pepper, and a pinch of Italian seasoning,

    YUM is the only word I can think of!

    Thanks!

  47. Cristina
    Cristina07-03-2013

    Hi! I made this twice already and we love them. I used the parchment paper idea and just scored the dough in squares. I also used a piece of wax paper in between the rolling pin and dough. This was meant for my husband as he has lost 40 pounds doing low carb but my 2 yr old loves them and they sure are healthier than goldfishes!

  48. C
    C07-28-2013

    Hi I just made these and rolled my dough in between 2 pieces of parchment paper instead of the rolling pin directly touching the dough…I then used a pizza cutter to slightly score the cracker squares and it was super easy with no mess or extra spray oil! Love your recipes…a big fan! Thanks for sharing them!

    • Mellissa Sevigny
      Mellissa Sevigny07-28-2013

      Thanks for the feedback! So happy that you liked the crackers! There are so many variations in flavors that you can try – go nuts and experiment with different combinations!

  49. Dara
    Dara08-18-2013

    Just made these. I’m so happy, I have crackers back in my life! At the risk of sounding like a crazy fan girl…I love you!

  50. Helga
    Helga09-10-2013

    Love these crackers. Taste great with buffalo chicken dip! Next time I have to roll them thinner, but even the thick ones were delicious. Also, I think next time I may half the dough for easier rolling! Thank you!

  51. Tamara Hamilton
    Tamara Hamilton10-02-2013

    These are amazing! Absolutely love them. I have made cinnamon crackers with this too. Thank you so very much.

    • Mellissa Sevigny
      Mellissa Sevigny10-02-2013

      Thanks so much for commenting Tamara! I love these too – your cinnamon version sounds delicious! Pour some milk over them and you’ve got low carb cereal! :)

  52. Nina B.
    Nina B.10-02-2013

    Do tell Tamara, how you transform these into cinnamon crackers – sounds awesome! Still use the cheese? Take out the rosemary, right? Thanks!

  53. Belenda
    Belenda11-09-2013

    Just found a new way to serve the version with sun-dried tomatoes and kalamata olives version of these crackers. By accident, I might add. We had brought home left-over dips from our greek restaurant. melezalanosala, tzaiki and a red pepper dip. Ran out of the few pita bread triangles and thought about these crackers in my dehydrator. WOWZER! Those crackers are perfect for those dips. A whole new way to eat Greek dips and have them be low carb! This is way too awesome to not share with everyone!! THANK YOU!

  54. Sara
    Sara11-11-2013

    Just made these today. Not too great with red wine, however great with a slice of beecher’s cheese and fresh tomato. I used fresh thyme instead of Rosemary. I think next batch will be cinnamon instead of fresh herbs. This low carb diet thing is soo hard!!! Thank you for all the great recipes.

  55. amanda
    amanda11-16-2013

    Hey!
    Could you use goat feta do you think?

  56. maureen
    maureen12-09-2013

    What about using the dough frozen & use a mandolin ?

    • Mellissa Sevigny
      Mellissa Sevigny12-10-2013

      That’s definitely a creative solution Maureen! Let me know if you try that and how it works out!

  57. Caveman Keto
    Caveman Keto12-13-2013

    I finally made these and they were AMAZING!

  58. Cindy
    Cindy01-12-2014

    What is nutritional info and what is serving size?

    • Mellissa Sevigny
      Mellissa Sevigny01-12-2014

      The nutritional info is at the bottom of the post Cindy. Because every batch gets a different number of crackers, I posted the total by batch. Divide that by the amount of crackers you get and then build your serving size from there.

  59. Christine Wokowsky
    Christine Wokowsky01-21-2014

    Just got finished making one batch in the oven and the second batch I’m putting in my dehydrator to make a raw form. It will be I interesting to see which one I like better. I ground chia seeds and sesame seeds so did about a third of each ingredient. They taste awesome! Thanks for the recipe.

  60. Alexia
    Alexia02-19-2014

    Hi There!

    I made these yesterday. I was so excited to see that your crackers popped up on my google search, as I recently started following your blog!

    I think for me the flax seed will be an acquired taste, but I was happy that the cheese and rosemary added some extra flavor. I was so thrilled to have a cracker for my spreadable cheese wedges! Those just don’t taste the same with veggies!

    I agree that the thinnest ones were the best. It took muscle work to roll them out as thin as I could, and my thinnest ones were in my last batch as I kept re-rolling and cutting out the scraps! I had 4 this morning with a cheese wedge for breakfast, and I was so pleased! I can’t wait to use these crackers for other toppings–guac! bruschetta! cheese and meats!

    Thanks for this recipe, and for helping me to expand my world of low-carb possibilities! :-)

    ~Alexia

    • Mellissa Sevigny
      Mellissa Sevigny02-21-2014

      Glad you liked these Alexia! And don’t be afraid to experiment – there are so many different flavor combinations that you can make!

  61. Dave
    Dave02-25-2014

    My mixture (before baking) ended up a little sticky.. should I have perhaps added little more flaxmeal? They turned out ok.. just a little hard to handle when rolling. I’m going to use the suggestion of rolling them on the baking paper next time :-)

    • Mellissa Sevigny
      Mellissa Sevigny02-25-2014

      The flax can make the dough sticky because it’s so gelatinous when wet. The parchment will make a big difference in how easy these are to make though, plus it has a million other uses so it’s great to have on hand!

  62. Destiny
    Destiny04-08-2014

    So can I tell you i love you?! I’ve been looking for some kind of cracker!! I’m so excited about these… I’m seriously going to keep some in my purse so when we go out to dinner, I can enjoy the dips and cheeses! Ooh! And the cheese platters! Oh boy! I know what i’m eating ALL weekend! YAAY!

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