Low Sodium Zucchini Crackers
Savor the irresistible crunch and wholesome goodness of these Low Sodium Zucchini Crackers, a healthy snack option that's both flavorful and guilt-free. Perfect for anyone seeking low-sodium recipes, these crackers are made with fresh grated zucchini, nutrient-packed almond flour, and ground flaxseed for a boost of fiber. Seasoned with aromatic garlic powder, onion powder, black pepper, and oregano, they deliver savory bites without the need for excess salt. This easy-to-make recipe requires just 15 minutes of prep before baking to golden perfection, yielding a batch of crispy crackers ideal for pairing with dips or enjoying on their own. Whether you’re looking for gluten-free snacks, healthy recipes for meal prep, or a creative way to use zucchini, these homemade crackers will delight every palate while fitting seamlessly into your clean eating goals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Grate the zucchini using a box grater, then place it in a clean kitchen towel and squeeze out as much moisture as possible. You should end up with about 1 cup of packed grated zucchini.
In a medium mixing bowl, combine the grated zucchini, almond flour, ground flaxseed, garlic powder, onion powder, black pepper, and dried oregano. Stir the ingredients until well combined.
Add the olive oil to the mixture and knead gently with your hands until a cohesive dough forms.
Place the dough between two sheets of parchment paper and roll it out evenly until it's about 1/8-inch thick.
Carefully transfer the rolled-out dough (still between the parchment sheets) to the prepared baking sheet. Remove the top sheet of parchment paper.
Using a sharp knife or pizza cutter, score the dough into small squares or rectangles to form the crackers. This will make them easier to break apart after baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the crackers feel firm to the touch.
Remove the crackers from the oven and let them cool completely on the baking sheet. Once cooled, break them apart along the scored lines.
Store the crackers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1872 mg | 81% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 17.1 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 302 mg | 23% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 610 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
