Paleo Zucchini Crackers
Crunchy, wholesome, and irresistibly nutritious, these Paleo Zucchini Crackers are the perfect healthy snack or appetizer that’s packed with flavor and texture. Made with simple, gluten-free ingredients like grated zucchini, almond flour, and ground flaxseed, these crackers are ideal for paleo enthusiasts and anyone looking for a low-carb, grain-free alternative. Seasoned with garlic and onion powder and baked to crispy perfection, they deliver a satisfying crunch that pairs wonderfully with dips, spreads, or cheese. This easy recipe involves a straightforward prep process requiring just 15 minutes, with the key step being to squeeze out excess water from the zucchini—a crucial trick for achieving that delightful crispness. Ready in under an hour, these homemade crackers are perfect for meal prep and keep well for snacking throughout the week. Get ready to enjoy a guilt-free, savory treat that’s as nourishing as it is delicious!
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Recipe Information
Ingredients
- 2 medium-sized (about 2 cups grated) Zucchini
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 large Egg
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 325°F (165°C) and line a large baking sheet with parchment paper.
Wash and trim the zucchini, then grate it using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. This step is crucial for crispy crackers.
In a large mixing bowl, combine the grated zucchini, almond flour, ground flaxseed, garlic powder, onion powder, sea salt, and black pepper. Mix well to combine.
Crack the egg into the mixture and stir until the dough forms a cohesive ball. If the dough feels too wet, let it sit for 5 minutes to allow the flaxseed to absorb some moisture.
Place the dough between two large sheets of parchment paper and roll it out into a thin, even layer (about 1/8 inch thick). Remove the top sheet of parchment paper and transfer the bottom sheet with the dough onto the prepared baking sheet.
Use a pizza cutter or sharp knife to score the dough into cracker-sized squares or rectangles.
Bake the crackers in the preheated oven for 30-40 minutes, or until they are golden brown and crispy. Rotate the baking sheet halfway through for even baking.
Remove the crackers from the oven and let them cool completely. Once cooled, break the crackers along the scored lines.
Store the crackers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 6984 mg | 304% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 19.4 g | 69% | |
| Total Sugars | 45.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 367 mg | 28% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1516 mg | 32% | |
*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.
