A platter of chia seed crackers with a bowl of hummus in the middle.

Homemade Almond Flour Chia Seed Crackers

Recipe By : Michelle McCowan

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With only four simple ingredients, these Homemade Almond Flour Chia Seed Crackers are crispy, crunchy, and so easy to make! Free of eggs, milk, added oil and sugar, they're naturally plant-based, gluten-free, paleo-friendly and full of wholesome fibre.

Pin Recipe

Prep Time 10

Cook Time 20

Soak Time 10

Total Time 40

Dietary GF, Keto, Paleo, Vegan

Season(s) All Seasons

Difficulty Easy

Yield 35 - 40 Crackers

Equipment

Mixing Bowl
Spatula
Measuring Utensils
Parchment Paper (unbleached)
Baking Sheet
Rolling Pin

Ingredients

▢ 2 cups Almond Flour
▢ 2 tablespoons Chia Seeds
▢ 6 tablespoons Filtered Water
▢ ½ teaspoon Unfrefined Salt (plus extra for sprinkling)

Instructions

First, preheat your oven to 350°F.
Then, in a small bowl, mix the filtered water and chia seeds together. Let the mixture rest for at least 10 minutes or up to 30. This allows the chia seeds release their mucilage, creating a gelatinous texture.
Add the almond flour to a large mixing bowl. Stir in the salt until it is evenly distributed.
Once the chia seeds are soaked and the mixture has thickened into a gel-like consistency, add it to the flour and salt.
Mix the soaked chia seeds into the flour as evenly as possible with a spatula or wooden spoon. Don't worry if it seems like there is too much flour and not enough moisture.
The flour will become more hydrated as you continue mixing. Once it becomes difficult to stir the mixture with a spoon, use your clean hands to continue mixing and kneading the dough until it forms into a ball.
It can be tempting to add more water to speed up the dough formation. But a little patience goes a long way with this recipe. If the dough is too moist, it will not be rollable and will yield a softer flatbread texture rather than crunchy, crispy crackers.
Once the dough has been formed into a ball, place it between 2 pieces of unbleached parchment paper.
Press it down with your hands to flatten. Then, with a rolling pin, begin to roll it out in each direction.
Roll the dough out to about 2mm thick. You can make your crackers thicker or thinner if you prefer. However, you will have to adjust the baking time accordingly.
Thinner crackers will cook and brown faster, while thicker ones will take longer to crisp, especially in the centre.
Trim off the uneven edges with a knife to create a rectangular shape that will fit on your baking sheet.
I like to roll and cut out circles with the excess trimmings so I don't waste any leftover bits.
Sprinkle a pinch of salt over the rolled dough for an extra savoury touch. Then, score it with a sharp knife or pizza cutter to create squares or rectangles.
If you want to avoid rolling altogether, you can press the dough into circles with your hands. However, this typically yields uneven results, causing some crackers to cook faster than others.
Once the dough is rolled out, carefully slide it with the parchment paper onto a baking sheet. If you cut out circles, carefully place them on a parchment-lined baking sheet.
After the dough has been rolled and scored (or cut out), place it in the preheated oven and bake at 350°F for 15 to 20 minutes or until golden brown.
I find it best to begin checking at the 15 minute mark. The edges tend to brown faster than the middle, so keeping a close eye is key.
If you like your crackers on the crisper side, you can let them brown a little darker by baking them for up to 25 minutes. Just make sure to keep a close watch to avoid burning.
Once your crackers have browned, remove them from the oven and allow them to cool for a few minutes before handling.
You can leave them on the baking sheet or transfer them to a rack to finish cooling.
Don't worry if they seem soft right out of the oven. They will crisp up as they cool. To enjoy their crunchiest texture, it's best to let them cool completely before serving.
To keep these crackers crispy and crunchy, make sure they have fully cooled before placing and sealing them in a container.

Notes

Tips

Let the chia seeds soak. This is a crucial step. Allowing the chia seeds to soak for at least 10 minutes creates a gelatinous texture that binds the dough.
Don't over-hydrate. As mentioned above, it can be tempting to add more water to speed up the dough formation. However, this will create a wetter (unrollable) dough and a softer texture.
Use your hands. Don't be afraid to roll up your sleeves and get your hands dirty! I find it much easier and faster to form the dough using my (clean) hands.
Keep a close eye while baking. To avoid burning, watch the crackers closely as they bake. Especially if they aren't evenly rolled, the edges can brown much faster than the middle. If this happens, you can carefully remove the browned pieces first and continue letting the rest bake.

Substitutions & Variations

Flax seeds can be used in place of chia seeds. When soaked in water, they create the same gelatinous effect.
Add your favourite herbs or seasoning to add a pop of flavour to these crackers. My favourites to use are everything bagel spice, Italian seasoning or a bit of rosemary.

Storing & Saving

To keep these crackers crisp, allow them to fully cool before storing them in a container.
If sealed in an airtight container, these crackers can last up to 7 days at room temperature.
Freeze these crackers for up to 3 months by placing them in a freezer-safe bag or container. Place parchment or wax paper between each cracker to prevent sticking. To safely thaw, place them in the refrigerator overnight. They could also be warmed in the oven for a few minutes. They may lose a little crunch after thawing.

Nutrition

Total Servings : Servings