Gluten Free Smoked Paprika Almond Crackers
Crunchy, smoky, and deeply savory, these almond flour crackers deliver everything you want from a snack board staple — without a single grain in sight. Almond flour does all the heavy lifting here, binding with egg and olive oil into a rollable dough that bakes up genuinely crisp rather than soft or crumbly like some grain-free attempts. The smoked paprika and garlic powder give each cracker a bold, almost barbecue-adjacent depth that makes them dangerously snackable on their own. Rolling the dough thin between two sheets of parchment is the real trick — the closer you get to that 1/16-inch mark, the more satisfying the snap. A finish of flaky sea salt before baking pushes them from good to great. The batch makes six servings, so there's plenty to share with a cheese plate or a bowl of dip, though no promises they'll last that long.
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Learn more →Ingredients
6 servings
- 2 cups almond flour
- 1 ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp fine sea salt
- ¼ tsp black pepper
- 1 large egg
- 1 tbsp olive oil
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 almond flour, smoked paprika, garlic powder, fine sea salt, and black pepper until evenly combined.
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