Who doesn’t love snacking on cheesy crackers? It’s hard to stop eating these! I used a combination of cheddar, jack, and Parmesan cheeses, but I think you could substitute other cheeses as well for a different taste. Adding a little cayenne pepper gives them a little kick, and a sprinkle of coarse sea salt on top boosts the taste without adding a lot of sodium. Have a batch of these around, and you will be ready for your next snack attack!
Ingredients:
- 2 cups almond flour
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cayenne pepper
- 1 egg
- 2 tablespoons walnut oil (or extra-virgin olive oil)
- ~4 ounces grated cheddar cheese
- ~4 ounces grated Jack cheese
- coarse sea salt
Preheat oven to 350F. In a large bowl, combine all the dry ingredients (first 5 listed). In a small bowl, whisk the egg with the oil. Pour the liquid ingredients into the flour mixture and stir well. Add the cheddar and jack cheeses, stir to combine, then knead together lightly to form a ball of dough.
Scoop up the dough and place on a sheet of parchment paper. Cover with a second sheet of parchment paper; roll out the dough with a rolling pin to 1/8 inch thick, or less. You want it to be thin and even, but not too thin or they will break easily. Even up the edges best as possible with your hands, then roll out again lightly so the dough is “square-ish”.
Using a pizza wheel or knife, cut the dough into the size crackers you would like (1 -inch squares are nice). Sprinkle the dough with a little coarse sea salt; lightly press the salt into the dough. Transfer the crackers with the bottom sheet of parchment paper to a baking sheet.
Bake for around 15 minutes, or until the crackers are very lightly browned and crisp. If your oven has a convection fan, turn it on. Also it helps to turn the pan around half way through baking since the oven temperature may vary front-to-back. Keep an eye on them so they don’t dry out or burn!
Let them cool (if you have the patience), then serve. Store in a container with a sealed lid to maintain crispness.
Nothing says fall to us then sitting on the porch in the cool temperatures, having some cheese and crackers, with some jazz drifting from the house. Two recent additions to the playlist include two jazz legends. First, he could play 3 wind instruments at a time- and create some exceptional music while doing so. His name was Rahsaan Roland Kirk, and his album Inflated Tear
Gerry Mulligan could play anything with anybody, and this 1959 record is one of his best. What Is There to Say
Farmer on trumpet, really has that “cool ’50s” jazz down, and is a joy to listen to.
she cooks...he cleans 
I like the different cheeses. I need to make my own crackers and never seem to!
Oooh, these sound good! They’d be fun to make for a party.
Love the combination of cheeses. I don’t think I could stop once I start eating these! Would be perfectly paired with Turkish tea!
With all that lovely cheese, I don’t think anyone would even miss the grain in these spectacular crackers. Yum!
These look amazing, I’m afraid I won’t stop eating them. I’m making them tonight!
Those crackers look wonderful. I can see how they would go great with the soup. I’ve sent the recipe off the our resident baker.
I made this recipe today. VERY EASY and the crackers are delicious! The cayenne pepper leaves a flavorful surprise and with the salt these are really good. I used my vitamix blender and grinded raw almonds and used two cups. I don’t have the dry mix container and the regular Vitamix blender worked perfectly (just did a large handful at a time in the blender and an 11 oz bag gave 2 cups plus some left over). I think I’ll enjoy these tasty crackers with some hot Oolong Tea for a healthy snack. I used about 4 tablespoons of parmesan cheese for extra flavor. The egg and EVOO mixed in with the first 5 ingredients takes some work to blend well. I ended up using a fork but it didn’t take long to mix. All ingredients mixed well together. I did notice that as I put the dough together after a bit of rolling it started to generate oil naturally, but I assume this is from the almond flour. As they baked, a little oily residue bubbled out, but nothing too bad. I used the convection setting at 350 degrees for 15 minutes and it was perfect. Just before I put them in the oven I used my Kirkland brand mediterranean sea salt grinder to lightly dust them with salt. These taste pretty good. Nice nutty crunchy flavor; made about 75 crackers. Thanks for sharing a really yummy recipe!
Thank you all for the GREAT comments on the cheese crackers! We think they are a wee bit addictive too – time to make another batch…
Donna – I think that little bit of oil is from the almond flour and the cheeses. I noticed them bubbling up in the oven, which seemed to signal that they were about done. Glad you enjoyed them!
Oh wow, these were amazing. They reminded me of cheese straws, one of my fav childhood treats. I posted more on my blog:
http://pamelagoesprimal.com/post/10811693778/cheese-crackers
(I think you should put a giant warning banner over this post: “ADDICTIVE!”)
I can’t wait to make these..with that cheese combination addictive is an understatement
I was looking for a healthy alternative to the “Cheez-itz my husband is addicted to. Most alternatives tend to pale in comparison to the “real deal” but I have to say, these outshine any cracker in a box. He loves them and so do I!
I was looking for a healthy cheese cracker recipe and found these on foodgawker – they are great! I added some chilli flakes and old bay spice instead of the cayenne…yum! thanks for this!
Just made them and yum! The consistency also lends itself well to making a healthy version of “garlic dough balls” so I am going to have a bit of an experiment. Should just be a case of leaving out the cheese and covering in melted butter with garlic blended in!
Garlic dough balls sounds delicious! Let me know how they turn out. Thanks!