Whole30 Zucchini Crackers
Crunchy, savory, and completely guilt-free, these Whole30 Zucchini Crackers are the perfect snack for healthy eaters and anyone following a Whole30, gluten-free, or grain-free lifestyle. Made with fresh zucchini, almond flour, and ground flaxseed, these delicious crackers are packed with wholesome ingredients and seasoned with aromatic garlic and onion powder for a burst of flavor in every bite. The key to their irresistible crispiness? A simple technique of squeezing out excess moisture from the grated zucchini before rolling and baking. Enjoy these versatile crackers on their own or pair them with dips, spreads, or soups for a satisfying snack that’s as nutritious as it is tasty. Ready in just under an hour, these homemade crackers will become a pantry staple that’s perfect for any occasion!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup almond flour
- 2 tablespoons ground flaxseed
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Grate the zucchini using a box grater or a food processor. Transfer the grated zucchini to a clean kitchen towel, wrap it tightly, and squeeze out as much liquid as possible. This step is crucial for ensuring the crackers are crispy.
In a medium mixing bowl, combine the drained zucchini, almond flour, ground flaxseed, olive oil, garlic powder, onion powder, sea salt, and black pepper. Mix thoroughly until a dough forms.
Place the dough between two sheets of parchment paper. Roll it out evenly to about 1/8-inch thickness. The thinner the dough, the crispier the crackers will be.
Remove the top layer of parchment paper and use a pizza cutter or knife to score the dough into small, cracker-sized squares.
Carefully transfer the parchment with the scored dough onto the lined baking sheet.
Bake in the preheated oven for 35-40 minutes, or until the crackers are golden brown and crisp. Rotate the baking sheet halfway through cooking for even baking.
Allow the crackers to cool completely on the baking sheet. Once cooled, break them apart along the scored lines.
Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
905 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.2 g | 89% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4898 mg | 213% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 30.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 317 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1018 mg | 22% | |
*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.
