Capsaicin Free Coconut Flour Garlic Crackers
Crunchy, savory, and genuinely satisfying, these garlic crackers are the kind of snack you'll find yourself reaching for again and again. The combination of coconut flour and arrowroot starch creates a surprisingly crisp texture that holds up beautifully, while garlic powder, dried oregano, and onion powder layer in plenty of bold, aromatic flavor — no heat required. For anyone navigating capsaicin sensitivity, store-bought crackers can be a minefield of hidden spice blends and "seasoning" catch-alls on ingredient labels, so making your own is genuinely the smarter move. The dough comes together quickly in one bowl, rolls out between two sheets of parchment, and bakes into golden, snappable squares that feel far more impressive than the effort involved. A final brush of coconut oil before baking gives each cracker a subtle richness and helps the optional flaky sea salt cling perfectly to the surface. Let them cool completely on the pan and they'll crisp up into exactly the kind of cracker you'd want alongside soup, cheese, or just eaten straight from the sheet.
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Learn more →Ingredients
4 servings
- ½ cup coconut flour
- ¼ cup arrowroot starch
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp onion powder
- 3 tbsp coconut oil, melted and cooled slightly
- ¼ cup water, plus more as needed
For brushing
- 1 tbsp coconut oil, for brushing
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the coconut flour, arrowroot starch, fine sea salt, garlic powder, dried oregano, and onion powder until evenly combined.
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