
Crunchy, garlicky, and satisfying in a way that feels almost too good to be true, these little crackers are built entirely from ingredients that work with your body rather than against it. Coconut flour keeps the carbohydrate load low and adds a gentle fiber boost, while arrowroot starch helps bind everything together without relying on refined grains that can spike blood sugar and aggravate hormonal imbalances. The whole thing comes together with coconut oil, a handful of pantry spices, and water — no inflammatory seed oils, no mystery additives, none of the stuff that makes store-bought crackers a minefield. Rolling the dough thin between two sheets of parchment is the key move here, giving you that satisfying snap and crunch without any fuss. A brush of coconut oil before baking adds a subtle richness and helps the edges turn perfectly golden. Finish with a pinch of flaky sea salt and you have a snack that genuinely tastes indulgent while ticking every box you need it to. Break them apart, pile them with your favorite toppings, or eat them straight off the pan — no judgment.
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
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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