Mmmm, mmmm but these little crispy cheesy crackers are tasty. They are flaky and seedy, with a nutty crunch and rich cheesy flavor. And they just happen to be gluten free.
They are so easy to make it's almost ridiculous which is such a good thing because that first batch is going to disappear lickitysplit and you are absolutely going to want to make more. Probably immediately.
This recipe is a paid partnership with Naked Nutrition. I worked with them a couple of years ago to create these no-bake chocolate peanut butter breakfast cookies, which you will almost always find in our refrigerator. I already know I love their products so was eager to get my hands on one of their newest products, Naked Almond Powdered Almonds.
These cheesy, nutty little gluten free crackers went though about a million variations until I had crackers that were light, flaky, and crispy with plenty of smoky, slightly spicy, salty, cheesy flavor.
Ok, ok. A million is a slight exaggeration. But, I did want to push the boundaries on exactly how much cheesy goodness could be packed into a cracker and, folks, it's exactly this much.
Ingredients needed to prepare this recipe
- Any kind of seeds. In the crackers you see pictured here, I used flax seeds and chia seeds but other good options include sesame, pumpkin, flax, and poppy seeds. Use all one kind or a mixture.
- Grated cheddar cheese. I like to use sharp cheddar to maximize the cheesy flavor in these crackers, but mild or medium cheddar will work just as well.
- Spices. These crackers are flavored with a warm, slightly spicy mix of dried onion, garlic powder, paprika, and
Aleppo pepperor chili powder.
- Naked Almond. I love this stuff. It's made from one ingredient - very finely ground almonds and besides making these crackers gluten free, it gives them a delicious, crispy, nutty flavor.
- Cornstarch and salt. Salt for seasoning of course, but also a bit of cornstarch which helps give these crackers a crispy, crunchy texture that is also light, tender, and flaky.
- Extra virgin olive oil. I tested these crackers with butter and with a combination of butter and olive oil and the olive oil crackers were the hands-down winner. Olive oil adds flavor but also gives these crackers a light and flaky texture with the perfect amount of crunch.
About Naked Almond powdered almonds
This is a shameless promotion and I truly mean shameless because even though the folks at Naked Nutrition hired me to create this recipe, I LOVE this stuff.
In the process of using Naked Almond to create this recipe for gluten free almond crackers, I also tested it in my favorite toasted almond pie crust, these almond thumbprint cookies, and this flourless chocolate ricotta cake.
It worked brilliantly in all three recipes and I can recommend it without reservation for any recipe that calls for almond flour, especially recipes that call for almond flour that is finely ground. Its soft, finely ground texture is extremely similar to the consistency of all-purpose flour so it's a no-brainer for gluten free baking and I plan to use it often from now on.
The almonds in Naked Almond come exclusively from California farms and each serving (about 2 ½ tablespoons) contains 10 grams of protein. It's a great way to get more protein into a plant-based diet, but let's be honest, most of us could probably use more high-fiber plant based protein in our life even when our diet also includes meat.
And, of course if you're on a gluten free diet, you already know that almond flour is essential to gluten free baking. Use Naked Almond in any recipe that calls for almond flour but especially in foods where you want a smooth, soft, light, or flaky texture.
Order some Naked Almond today and use it to make these crackers, of course. But then try it out in the recipes I mentioned above AND also in this chocolate almond cake, honey cake, and these gluten free chocolate peanut butter bars.
Step-by-step photos and instructions
Add the Naked Almond powder, cornstarch, all the spices, and ½ teaspoon of salt to a food processor and pulse a couple of times to combine.
Add the cheese and pulse to blend it into the dry ingredients.
Add the olive oil, seeds, and water and process until the dough begins to come together in a ball.
Place the dough between two pieces of parchment paper and roll it out into a very thin sheet that's no thicker than ⅛ of an inch.
Peel the top piece of parchment from the dough and use it to line the bottom of a baking sheet.
Use a small biscuit or pastry cutter to cut the crackers from the dough. You can also use a knife to cut the dough into squares or rectangles.
Use a spatula to gently lift the crackers from the dough one at a time.
Transfer the crackers to the parchment lined baking sheet. Re-roll the scraps as necessary to cut out more crackers.
Sprinkle the crackers with a bit of salt if desired and place the sheet in the oven to bake.
To test that the crackers are done, lift one from the baking sheet and turn it over. The bottom should be dry and crisp and beginning to turn brown.
Allow the crackers to cool on the baking sheet then store them in an airtight container at room temperature. They will last for up to 2 weeks.
I love to eat these crackers with marinated feta plus a few slices of whatever other cheese I'm into at the moment, a bowl of za'atar labneh, and a handful of almonds and olives. Give me this exact plate for dinner any night of the week and call me a happy camper because that's exactly what I'll be.
Also, you have simply got to try dipping these crackers in some Aleppo pepper oil with crispy garlic but you should be prepared for the fact that if you do this you will eat them all. And by all, I mean ALL. The combo is so good you won't be able to stop yourself, so just accept it and live your life.
Other good options for a snacky kind of tapas-mezze-small bite kind of dinner include: (I think this is also what you might call girl dinner, but I am usually embarrassingly late to the party on all things pop culture, so this might already be so 2023.)
- Crispy carrot fries. These are oven baked to golden, panko crusted perfection and are also delicious eaten with za'atar labneh, so you'll definitely want to make that too and eat it with both the crackers and the carrot fries.
- A house filled with these crackers + cheesy stuffed mushroom dip is where all devoted cheese lovers hope to go when they die. Just saying.
- I can think of no better lunch than a big bowl of Israeli salad and a stack of these cheddar almond crackers.
- Dipping these crispy gluten free crackers in a warm bowl of creamy black bean soup is like a super elevated form of chips and bean dip. And by elevated I mean so much better it's difficult to even put the two combos in the same sentence.
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- ¾ cup Naked Almond powdered almonds
- 1 ½ teaspoons cornstarch
- 1 teaspoon dried minced onion (or ½ teaspoon onion powder)
- ½ teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 teaspoons Aleppo pepper or chili powder
- ½ teaspoon kosher salt + more for sprinkling
- 6 ounces sharp cheddar cheese, grated
- ¼ cup extra virgin olive oil
- ½ cup seeds (such as pumpkin, sesame, chia, hemp, flax, or poppy seeds; use any kind or combination)
- 3 tablespoons tap water
- Preheat the oven to 350 degrees F (176 degrees C).
- Add the Naked Almond, cornstarch, minced onion, garlic powder, paprika, Aleppo pepper or chili powder, and ½ teaspoon of salt to a food processor and pulse a couple of times to combine.
- Add the cheese and pulse to blend it into the dry ingredients.
- Add the olive oil, seeds, and water and process until the dough begins to come together in a ball.
- Dump the dough out onto a work surface and cut it into 2 or 3 pieces. Work with one piece of dough at a time, keeping the rest of the dough covered so it does not dry out.
- Cut two pieces of parchment paper the same size as the bottom of your baking sheet. Lay one sheet out on a flat work surface and place one of the pieces of dough in the center. Cover the dough with the second piece of parchment paper.
- Use a rolling pin to roll the dough out into a thin sheet. You want the dough to be quite thin - no more than ⅛ of an inch thick. See the photos above for reference.
- Peel the top piece of parchment paper from the dough and use it to line the bottom of your baking sheet. Use a biscuit, pastry, or dough cutter to cut the crackers from the dough. You can also use a knife to cut the dough into squares or rectangles. Use a flat spatula to lift cut crackers from the parchment paper then transfer them, one at a time, to the baking sheet. (See photos above for reference.) Re-roll the scraps as necessary to cut out more crackers and continue with the remaining dough.
- The crackers will not spread, so you can place them quite close together on the baking sheet, but you don't want them to be touching. Sprinkle the top of the crackers with a bit of salt if desired and place the sheet in the center of the oven. Allow the crackers to bake for 10 minutes then rotate the sheet in the oven and bake for another 8 - 10 minutes. To test when the crackers are done, lift one from the baking sheet and examine the bottom. The bottom should feel dry and crisp and be starting to turn brown.
- Remove the crackers from the oven and allow to cool. Store crackers in an airtight container at room temperature for up to 2 weeks.
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Naked Almond Powdered Almonds
McCormick Culinary Minced Onion, 17 oz - One 17 Ounce Container of Dried Minced Onion Flakes, Perfect for Soups, Sauces, Meatballs, Relishes and Casseroles
The Spice Way - Premium Aleppo Pepper |4 oz.| Crushed Aleppo Pepper Flakes (Halaby Pepper/Pul Biber/Marash Chili Flakes) Popular in Turkish and Middle Eastern/Mediterranean cooking
DflowerK 12 Circle Cookie Biscuit Cutter Set Pastry Cutter Premium 304 Stainless Steel Ring Baking Mold for Dough Donut Scone (Wave Edge)
Ninja Professional Plus Food Processor, 1000 Peak Watts, 4 Functions for Chopping, Slicing, Purees & Dough with 9-Cup Processor Bowl, 3 Blades, Food Chute & Pusher, Silver
Serving Size:5 crackers
Amount Per Serving: Calories: 127Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 10mgSodium: 138mgCarbohydrates: 3gFiber: 2gSugar: 0gProtein: 4g