Parmesan Herb Crunchies: Homemade Almond Flour Crackers

Let’s be real—grocery store almond flour crackers are basically a scam. Tiny little box. Giant price tag. Sad crunch. But guess what? You can whip up your own homemade almond flour crackers that taste way better, cost less, and pack some serious flavor thanks to our Rosemary Red Pepper Parm Snack Seasoning. Think of it as DIY gourmet snacking—with sass.

Perfect for cheese boards, lunch boxes, or just devouring by the handful when no one’s watching, these almond flour crackers are crispy, savory, and downright addictive. Best part? They only take a handful of ingredients and a little rolling action (yes, you’ll feel like a cracker-making pioneer).

Recipe Info

• Feeds: 4 snackers (or 1 very hungry person, no judgment)

• Cook Time: 20–25 minutes

• Total Time: About 35 minutes

• Cook Temp: 350°F (175°C)

• Servings: ~30 crackers

Ingredients

• 1 cup almond flour (not almond meal, trust me)

• 3 Tablespoons water

• 1 Tablespoon ground flaxseed

• ½ teaspoon fine sea salt

• 1–2 teaspoons Rosemary Red Pepper Parm Snack Seasoning (plus a little extra for sprinkling) or Sour Cream Onion Jalapeno for a kick

Step-by-Step Instructions

1. Preheat & Prep: Fire up that oven to 350°F and line a baking sheet with parchment paper.

2. Make the Dough: In a medium bowl, mix almond flour, water, ground flaxseed, and sea salt. Sprinkle in the Rosemary Red Pepper Parm seasoning (as much as your taste buds can handle). Stir until a dough forms—it should feel slightly sticky but easy to roll.

3. Roll it Out: Place the dough between two sheets of parchment paper. Use your hands to press it flat, then roll it with a rolling pin until it’s about ⅛ inch thick. Try to keep it in a rectangle… or just embrace the “abstract art” vibe.

4. Season Again (Optional): Peel off the top parchment and, if you’re feeling fancy, sprinkle a little more Rosemary Red Pepper Parm seasoning over the top for extra punch.

5. Cut to Shape: Use a pizza wheel or a sharp knife to slice the dough into ~1-inch squares. They don’t need to be perfect—this isn’t cracker Top Chef.

6. Bake to Golden Glory: Slide the parchment (with crackers still on it) onto your baking sheet. Bake for 20–25 minutes, checking often. The outer crackers will brown faster—remove those to a cooling rack and let the rest keep crisping.

7. Cool & Crunch: Once all crackers are golden brown, let them cool completely before eating. (Or don’t… just be prepared to burn your tongue in the name of snack glory.)

8. Store Like a Pro: Keep leftovers in an airtight container at room temp for 4–5 days—if they last that long.

Tips & Notes

• Want more flavor? Add a tablespoon of grated parmesan to the dough for double cheese bliss.

• Go wild with toppings—try everything bagel seasoning, sesame seeds, or any of our other snack seasonings.

• These crackers love hummus, cheese, dips, or being the star of a midnight pantry raid.

Conclusion

Congrats, you just made crispy, cheesy, herby crackers that would make store-bought ones cry in shame. No preservatives. No sad price tags. Just you, a batch of Rosemary Red Pepper Parm almond flour crackers, and endless snack possibilities.

Call to Action

Craving more DIY snack magic? Check out our Flavor Expedition Co. recipe collection for more ways to turn simple ingredients into crave-worthy bites. Your taste buds deserve an adventure.