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

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

Comments

    • says

      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 says

      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.

    • says

      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!

      • says

        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.

      • Valentina says

        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! :)

      • Shan says

        Seriously late reply to this, but what about a tortilla press? Or even rolling, freezing, then cutting with a piece of dental floss (like you would for a rolled pastry like cinnamon rolls?)

  1. says

    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!

    • says

      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.

  2. Andrea says

    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.

    • says

      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!

  3. Sanna (Sweden) says

    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! :)

    • says

      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!

  4. says

    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

    • says

      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! :)

  5. says

    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! :)

    • says

      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!

  6. says

    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

    • says

      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!

  7. Anonymous says

    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

  8. Anonymous says

    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 :)

    • says

      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!

  9. says

    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!

  10. says

    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

  11. says

    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!

    • says

      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!

  12. says

    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!!

  13. says

    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!

    • says

      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!? :)

  14. says

    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.

  15. Anonymous says

    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…

  16. says

    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!

  17. says

    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 :)

  18. Anonymous says

    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.

  19. Anonymous says

    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

  20. Leah says

    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!

  21. Anonymous says

    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!

  22. Nina B. says

    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!

  23. Jennifer says

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

  24. Andie says

    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?

    • says

      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!

  25. Angela White says

    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!

  26. Shannon says

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

  27. Kristin says

    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.

  28. ronna says

    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.

  29. ronna says

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

  30. Maureen-oz says

    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.

    • says

      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! :)

  31. Mel says

    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?

    • says

      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!

  32. Amy says

    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.

  33. Sue says

    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.

  34. Joyce in KY says

    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!

  35. Cristina says

    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!

  36. C says

    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!

    • says

      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!

  37. Dara says

    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!

  38. Helga says

    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!

  39. Tamara Hamilton says

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

  40. Nina B. says

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

  41. Belenda says

    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!

  42. Sara says

    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.

    • says

      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.

  43. says

    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.

  44. Alexia says

    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

  45. Dave says

    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 :-)

    • says

      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!

  46. Destiny says

    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!

  47. Michele Ehrlich says

    These were amazing! I just made 2 batches and my 12 year old picky son liked them! I made them on a silpat, rolled them with parchment paper in-between the rolling pin and dough. I then scored them with a pizza cutter before putting them in the oven. I used the magic bullet to chop up the rosemary. The only change I made was to drizzle some olive oil in the dough & added garlic powder. They came out great! Thank you Melissa & love your site!

  48. Yesenia says

    Thank you so much for sharing this recipe! Due to health restrictions I am on low carb/sugar/sodiumY diet. I missed crackers and could not find a recipe that did not require salt in the dough. You have made my snacking choices quite a bit simpler.

  49. Molly H says

    I’ve made these twice now and I’m really happy with them! I’m still having a little trouble finding the right thickness and cook time for a crunch that is perfect, but I like the flavor, especially when I put a hefty about of sea salt on top =).

    I tried adding some onion powder in there and using garlic salt in the dough, but it made the flavor a little too savory for my taste. Still not bad, though!

    Thank you for such an awesome recipe!

  50. Della says

    I just made these and they’re great! :) I rolled the dough in between too sheets of parchment paper to get it super thin! The only change I made was adding 1/2 tsp. garlic powder. These were perfect for scooping my guacamole. Thanks for the recipe! I think in the future I might try some different herb combinations as well, this recipe seems like it could be easily adapted for different flavors.

  51. Erin says

    Delicious!! I have been trying to find a good cracker recipe – looking no farther!!

    I also rolled it out between parchment paper – for the second batch I divided the dough into quarters and rolled…. I got it really thin that way! Used a pizza cutter, left it right on the parchment , moved the parchment to the cookie tray and baked!

    Also added garlic powder, I didnt have any rosemary, added some oregano…

    Seriously the perfect cracker!! – Try it – :)

  52. annie says

    I made small logs…about the size of a quarter…dusted the parchment paper and roller with almond flour…and sliced and rolled a few times. I did slice pretty thin to start and just gave a couple little rolls to flatten more…so crunchy!! And I didn’t flip…just left in oven with door slightly ajar until cool.

  53. Missy says

    I made these today and I wasn’t sure about the smell of the dough, rather “earthy” :).
    They were easy to make and taste good with a smear of cheese on them.
    I have a tortilla press so I used that and eliminated any rolling. I divided the dough into 4 and pressed it between 2 sheets of waxed paper. Then I sliced them with a pizza roller. Easy peasy! Now I just have to watch how many of these I eat, I imagine that could give you a good belly ache if you ate to many. Thanks for the recipe!

  54. Xenia says

    Thank you for sharing this recipe. I just made these. I also put in some garlic powder, parmesan, rosemary and chopped up sundries tomatoes.They were delicious. I had to leave the kitchen because i couldn’t stop eating them. To roll them out, i took out small batches of dough, rolled them into a log with y hands, covered it with a plastic ziplock bag (first thing i saw) and used the rolling pin over it. The dough stuck to the rolling pin otherwise. I also used my cleaver to peel them off the table instead of the spatula. kept the ends cleaner for me. These will be a regular in my home. Thank you again!

  55. ROBYN says

    Hi
    Pizza cutter works brilliantly for this type of cracker. Roll between sheets of baking paper, remove the top sheet and cut, then lift straight to flat metal tray on baking paper.

  56. Apryl Green says

    Just made these and just ate them. Super yummy and so easy!! I have a 2nd batch cooling in the fridge this time with tandoori and curry seasoning.

    First batch was Italian seasoning and great with prosciutto and provolone. I’m thrilled I found this recipe salty crunchy is my weakness. NowI feel I can stick to my low carb lifestyle better.

    thank you so much

  57. Cathy says

    Thanks! These are great. I just started low carb and was missing crackers more than I would have imagined. I sprinkled mine with some sesame seeds and Hawaiian Fire Sea Salt before baking and used them to scoop up egg salad. YUM.

  58. Judith says

    I made these yesterday and they are the best crackers I have made. I COOKED THEM IN THE DEHYDRATOR ! It is a round one with only one temperature setting which is suitable for jerky. I left them in it for several hours. They all came out very crisp no matter what thickness. I also had to change some ingredients to use what I had in so I used a bag of mixed seeds and processed them till they were like breadcrumbs I also used mature Cheddar cheese instead of Parmesan. These will become a staple in this house now. Thanks for the recipe.

  59. Philippa says

    Thanks for sharing this. I make it regularly for lunch, not that I am following a low carb lifestyle. I cover the mixture with cling film and roll it out thinly. I bake it for about 20 minute and then leave them in the oven for about a hour with turned off. I didn’t have rosemary last time I made it, so used 1 tsp paprika and 1Tsp dried basil. It was ok, but I do prefer the rosemary :-)

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