Low Iodine Coconut Flour Garlic Crackers
Crunchy, savory, and genuinely satisfying, these garlic crackers are the kind of snack that disappears fast. The dough comes together with coconut flour, arrowroot starch, and a warm blend of garlic powder, dried oregano, and onion powder — simple pantry staples that deliver serious flavor. Rolling the dough thin between two sheets of parchment is the key move here, giving you that delicate, crispy snap you want in every bite. Store-bought crackers can be a minefield when you're watching iodine intake, with dairy, additives, and iodized salt hiding in ingredient lists — this recipe sidesteps all of that cleanly. Coconut oil does double duty, binding the dough and giving the tops a gorgeous golden finish when brushed on before baking. A light scatter of flaky sea salt right before they go into the oven takes them from good to genuinely crave-worthy. Let them cool completely on the pan and they'll crisp up beautifully, ready to eat on their own or alongside whatever you're dipping into.
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Learn more →Ingredients
4 servings
- ½ cup coconut flour
- ¼ cup arrowroot starch
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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)Can be omitted
flaky sea salt
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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