The worst thing about these crackers is they’re so easy to eat you generally have to make a double batch if you’re planning on wanting some the next day.

The base is just 3 ingredients, but then they can take any flavouring you can think of.

I think I actually prefer the vegan (flaxseed) version of these crackers, but you can use egg if you want – both quantities in the recipe below.

If you want to make two different flavours of these, then flip the order and add the flaxseed first, then divide and add the flavourings making sure you “knead” these in.

Try to make sure they’re all the same thickness so they all take broadly the same time to cook – I find 3mm or so is perfect for 8min. or so of baking.

Also, make sure the edges are nicely cut, not only for aesthetic reasons (whatever!) but to help them cook evenly – otherwise the edges might burn a little.

They cook in 7-10min, but it really depends on your oven and how thin you roll them, so keep an eye on them as they bake.

To make sure they’re crisp and snap (always a good sign), you generally want them to be on the deep golden side. If you find that once they cool they don’t quite snap, pop them back into a hot oven for another couple of minutes.

Let them cool properly before eating because they harden as they cool.

And if you don’t eat them all in one go, store them in an airtight container once they’ve cooled.


  • 250g almond flour
  • 1 tsp salt
  • 2 egg (or if vegan: 20g flaxseed meal + 100ml boiling water)

Flavouring ideas – but the options are endless!:

  • 2 tbsp chia seeds
  • 1 tsp garlic powder
  • 2 tsp nutritional yeast
  • Rosemary
  • Garlic powder
  • Black pepper
  • Oregano
  • Chilli flakes
  • Fennel
  • Black pepper
  • Flaky salt on top


If going for the vegan version and using flax egg, place the flaxseed meal in a medium sized bowl with the boiling water, stir well and let sit while you prepare the rest.

In a large bowl mix the almond flour, salt, and any flavouring you’ve decided to go for.

Then incorporate the egg and with a spatula mix and “knead” everything until it forms into a ball.

If you feel the mix is too dry and the almond flour is visible, add a couple of drops of water at a time until it comes together.

Once you have a homogenous dough, divide it in two, put one aside for now, and place the other half between parchment paper. Use a rolling pin to roll the dough to around 3mm thick; then cut into equal-sized pieces. I used a small round lid instead of a cookie cutter, but a knife or pizza cutter works well too for straight lines.

Place the shaped crackers onto a tray with parchment paper, and pierce the centre of each cracker a few times to help them release steam and not puff up during baking.

The crackers won’t spread, so they can be quite close together, but they shouldn’t be touching so they can cook evenly.

Repeat the process with the rest of the dough.

Don’t worry, you can regroup and re-roll the scraps of dough all you want without it affecting the end result.

Bake at 180ÂșC for around 8min. It will really depend on the thickness of your crackers, so keep on checking on them to make sure they brown and crisp without burning.

If they don’t all cook at the same speed, take out the ones that are done whilst the others catch up.

Literally, put anything on them. From cheeses, to charcuterie, to smoked salmon, to hard-boiled eggs… and did I mention crispy chilli oil?

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