Paleo Almond Thins
Elevate your snack game with these irresistible Paleo Almond Thins, a crunchy, gluten-free treat perfect for guilt-free munching. Made with wholesome almond flour, aromatic spices like garlic and onion powder, and topped with nutty sesame seeds, these thin crackers pack a flavorful punch while adhering to paleo principles. Rolled to perfection and baked until golden, their crisp texture makes them ideal for pairing with your favorite dips or enjoying on their own. With simple ingredients, a quick prep time, and a versatile appeal, this recipe is perfect for clean eating enthusiasts or anyone seeking a healthier snack option. Ready in just 30 minutes, these almond thins are sure to become your new favorite go-to snack! Keywords: paleo almond thins, gluten-free snack, healthy crackers, almond flour recipes, crunchy paleo snacks.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 1 large Egg white
- 2 tablespoons Olive oil
- 0.25 teaspoon Sea salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Paprika
- 1 tablespoon Sesame seeds
- 1 tablespoon Water
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium-sized bowl, combine almond flour, sea salt, garlic powder, onion powder, and paprika. Mix until well incorporated.
In a separate small bowl, whisk the egg white until slightly frothy. Add in olive oil and water, and mix well.
Pour the wet ingredients into the dry ingredients and stir until a dough forms. If the mixture is crumbly, use your hands to knead it until it holds together.
Place the dough between two sheets of parchment paper and roll it out into a thin layer, about 1/8-inch thick. The thinner the dough, the crispier the thins will be.
Remove the top sheet of parchment paper and sprinkle sesame seeds over the rolled-out dough. Gently press them into the dough with the rolling pin.
Using a sharp knife or a pizza cutter, cut the dough into small even squares without separating them.
Transfer the entire parchment sheet with the dough onto the baking sheet.
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and crisp.
Allow to cool completely on the baking sheet before snapping the thins apart along the cut lines.
Store in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 643 mg | 28% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 3.8 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 121 mg | 3% | |
*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.
