I know crackers (or anything with a rolling pin) can feel intimidating, but rest assured: I’ve tested several methods for grain-free crackers, and this one is foolproof. The arrowroot and egg act as binders, so these crackers don’t crumble all over the place. 

They continue to crisp once they’re out of the oven, so keep that in mind when checking for doneness. You’re looking for light golden brown color on both sides.   

Ingredients: 

Crackers: 

• 1 large egg (+ 1 more, depending on your egg size)
• 1 tablespoon extra virgin olive oil
• 1 ½ cups fine almond flour
• ½ cup arrowroot powder
• ½ teaspoon fine sea salt or himalayan salt

Optional flavorings:

• 1 minced garlic clove + 1 teaspoon minced chives  
• ½ teaspoon cumin + 2 teaspoons minced cilantro
• ½ teaspoon paprika + 2 teaspoons minced parsley 
• ¼ teaspoon ground turmeric + ¼ teaspoon black pepper
• 1 teaspoon minced rosemary + 1 teaspoon minced thyme 

Directions: 

1. Preheat oven to 350°F. In a large bowl, whisk egg and olive oil together. 

2. Stir in almond flour, arrowroot, and salt. Mix until a dough forms. If the dough looks too crumbly to roll, beat another egg and add 1 teaspoon at a time until you have a nice ball of dough. 

3. Roll dough between two sheets of parchment until a ⅛” thickness is reached. You’re aiming for a rough rectangle shape, but perfection is not the goal. 

4. Cut dough into 2” x 4” pieces (or whatever fancy shape you like). Don’t worry about the edge crackers having jagged or round edges–those crackers will be just as tasty if not more so! 

5. Slide the parchment onto a baking sheet and bake crackers for 12 minutes. 

6. Remove baking sheet and reduce oven temperature to 325°F.  Use a metal spatula to flip crackers, and bake another 8-10 minutes, until golden brown. 

7. Allow crackers to cool completely, then enjoy! Store crackers in an airtight container.

Enjoy!