Almond Chia Rosemary Crackers

This Almond and Chia Cracker recipe is my answer to a crunchy, wholesome snack that feels homemade yet effortless. These crackers are naturally gluten-free, super satisfying, and work as a nourishing base for dips or cheese boards.

The first time I made these, I was amazed by how easy the process was—no fancy equipment needed, and my whole kitchen smelled like rosemary and toasted almonds. Now my friends ask for a batch every time we have a get-together.

Ingredients

• Almond flour: Provides a nutty base and crisp texture, it is key to the cracker’s structure. I like to look for finely ground blanched almond flour for the best result.
• Chia seeds: Give a boost of protein and fiber while helping the dough stick together. Choosing fresh seeds keeps the crackers from tasting bitter.
• Water: Helps activate the chia and binds everything. Do not skip this step or your crackers will crumble.
• Olive oil: Brings a rich flavor and keeps the crackers tender. Use good-quality extra-virgin for the best taste.
• Dried rosemary: Adds an earthy aroma and depth. Make sure it is fresh and fragrant for more flavor.
• Salt: Balances the flavors and brings out the almonds’ natural sweetness. Choose sea salt if possible for a cleaner taste.

Step-by-Step Instructions

Preheat and Prepare:

Set your oven to three hundred twenty five degrees Fahrenheit or one hundred sixty five degrees Celsius. To prevent sticking, line a baking sheet with parchment paper, which also makes cleanup simple.

Mix Dry Ingredients:

Stir together the almond flour and chia seeds in a large bowl. Make sure they are combined thoroughly so each cracker bakes up evenly.

Add Wet Ingredients:

Pour in the water and olive oil to the dry mix. Stir until the chia seeds and flour are well incorporated. You will notice the mixture thickening as it sits.

Season the Dough:

Mix in dried rosemary and salt. Make sure the seasonings are distributed evenly throughout—this step adds lots of flavor.

Roll Out the Dough:

Sandwich the dough between two sheets of parchment paper. Use a rolling pin to roll the dough as thin as possible around one eighth inch thickness. This method avoids sticking and keeps the texture delicate.

Transfer and Score:

Remove the top parchment, then move the bottom sheet with dough onto your baking sheet. Use a knife or pizza wheel to gently score lines forming cracker shapes. Do not separate yet—scoring now makes clean breaks later.

Bake to Perfection:

Slide the tray into your preheated oven. Bake for fifteen to twenty minutes. Watch closely after fifteen minutes. Once golden and crisp at the edges, they are ready.

Cool Completely:

Let the crackers cool right on the baking sheet. They crisp up as they cool. Do not rush this step. When cool, snap along the scored lines and enjoy.

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Chia seeds have always felt a little magical to me, and it still amazes me how they swell up to bind the dough just right. My kids love helping to roll it out, and I will never forget the pride on their faces when we broke apart the crackers as they cooled.

How To Store Almond and Chia Crackers

Once cooled completely, store your crackers in an airtight container at room temperature for up to one week. If your kitchen is humid, add a small packet of silica or a piece of paper towel to keep them crisp. If the crackers lose crispness, just pop them in a low oven for a few minutes to refresh.

Ingredient Swaps and Add-Ins

No almond flour? Use finely ground sunflower seed flour for a nut-free version or a mix of hazelnut and almond flours for a rich twist. You can swap rosemary for thyme or a pinch of chili flakes for heat. Try sprinkling seeds like sesame or pumpkin on top before baking for extra crunch.

Serving Suggestions

These crackers are sturdy enough for hummus and soft cheese, but light enough for snacking on their own. Pair with your favorite dips, add to soup nights, or crumble over salads for crunch. I often keep a batch in my bag for healthy snacking anywhere.

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Making crackers at home always feels like a little bit of alchemy. Simple seeds and flour turn into something so satisfying every time I bake a batch.

Frequently Asked Questions

→ What does almond flour bring to the crackers?

Almond flour adds a nutty flavor and creates a tender, crisp texture, while being naturally gluten-free.

→ Why use chia seeds?

Chia seeds act as a binder and add a boost of fiber, protein, and crunch to the finished crackers.

→ Can I substitute the rosemary?

Yes, you can use other dried herbs like thyme, oregano, or Italian seasoning to suit your taste.

→ How do I know when the crackers are done?

Check that they’re golden brown and feel crisp. Watch closely near the end to prevent over-baking.

→ How should I store them for freshness?

Store in an airtight container at room temperature for up to one week to maintain their crunch.