Cheddar Jalapeño Crackers

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As you read this, I’m currently headed to Mexico for 6 days! I’m going on a press trip to Mazatlan and I couldn’t be more excited! To keep things running smoothy over here, one of my favorite bloggers in the world, Carolyn! Carolyn blogs at All Day I Dream About Food and shares the most delicious looking low-carb and gluten-free recipes. Not to mention, she’s one of the nicest people on the web. After you read this amazing recipe, be sure to say hi to her on her blog, Facebook and Twitter!

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Hi everyone! I’m here to share a recipe for some amazing cheddar jalapeño crackers while Claire is away. I’m a cracker girl, and I always have been.  I can easily make a meal of crackers, cheese and veggies, and I often do.  My husband and I call these antipasti meals…lots of great cheeses, some salami, some prosciutto, and some crackers to pile it all on.  And a little wine to wash it all down.  It’s my idea of heaven. But some crackers have enough flavor to stand on their own, no cheeses or salami needed.  And I love those too, because they make the perfect quick, grab-and-go snack.  I saw a delicious-looking recipe on Oh My Veggies the other day for Jalapeño Cheddar Crackers.

Cheddar Jalapeno Crackers 3

Crackers with the cheese already baked in, how perfect is that?  And it never hurts to kick up the flavor with a few hot peppers. Mind you, I couldn’t make her recipe exactly as it is written, because hers were made with flour and I am low carb and gluten-free.  But I knew her lovely recipe would be easy to adjust for my own particular tastes.  I have a great almond flour cracker base recipe and it was easy to work in the same flavors to get a similar end result.  I went with two full jalapenos, because I like spicy things, but you can adjust these to suit your own tastes.

Cheddar Jalapeno Crackers 2

And can I just say that these are the best crackers I have ever made?  This time, I rolled the dough super-extra thin, which I think made a difference.  I also made sure to let them cool fully, as gluten-free recipes tend to crisp up as they cool.  And finally, I made sure to store them out in the open air, so they remained as crispy after several days. I often have crackers for lunch, sometimes even for dinner.  These were so good that I found myself eating them for breakfast!

Cheddar Jalapeño Crackers

Cheddar Jalapeno Crackers

Yields 1 baking sheet of crackers. Recipe inspired by Oh My Veggies.

Ingredients: 

  • 1½ cups almond flour
  • ½ cup flax seed meal
  • 1 tsp baking powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ½ cup plus 2 tbsp grated cheddar cheese, divided
  • 1 to 2 jalapeños, minced
  • 2 tbsp melted butter
  • 1 large egg
  • ½ tsp kosher salt

Directions: 

  1. Preheat oven to 300F.
  2. In a medium bowl, combine almond flour, flax seed meal, baking powder, onion powder and salt.  Stir in ½ cup cheese and minced jalapenos.
  3. Add in butter and egg and stir until a cohesive dough forms.
  4. On a large cookie sheet, roll out very thinly into a rough rectangle between sheets of parchment paper.  Try to make sure it is of an even thickness so your edges don’t cook faster than the middle.
  5. Remove top layer of parchment. With a sharp knife, score into desired size of cracker. I made mine about 2 inches by 2 inches.
  6. Sprinkle with remaining 2 tbsp of cheese and kosher salt.
  7. Bake until firm and edges are browned and crispy, about 45 minutes.  Cook time will depend on how thin you rolled the dough.
  8. Remove from oven and let cool completely (they won’t be crisp until completely cooled).
  9. Store uncovered on your counter.

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Comments

  1. Posted by Moveeatcreate.wordpress.com on
    Thursday, February 7th, 2013
    What a great looking recipe. Homemade crackers have on my list of things to try for a while now. I love the addition of jalapeños!
  2. Posted by MStak on
    Thursday, February 7th, 2013
    These sound divine!
  3. Posted by amy donovan on
    Thursday, February 7th, 2013
    I'm a cracker lover, too, and these look SO up my alley. YUM! Have a great trip, Claire! =)
  4. Posted by Sally on
    Thursday, February 7th, 2013
    Have SO much fun in Mexico!! Cheddar and jalapeno - what a combination! And I'm loving that they are super crispy too :)
  5. Posted by Dixya Bhattarai on
    Thursday, February 7th, 2013
    have a great time in Mexico.. I saw this recipe in Kiersten's blog couple days and now here- its like telling me to go make some RIGHT NOW!!
  6. Posted by a farmer in the dell on
    Thursday, February 7th, 2013
    I'm super jealous! have a fantastic time! these sound amazing btw!
  7. Posted by Tutti Dolci on
    Thursday, February 7th, 2013
    I love cheddar and jalapeño, what great crackers!
  8. Posted by domesticfits on
    Friday, February 8th, 2013
    Yay for Mexico!! Can't wait to hear all about it :)
  9. Posted by Stephanie @ Eat. Drink. Love. on
    Saturday, February 9th, 2013
    I want your life, Claire! Hope you have a great time! Glad to see Carolyn here, these look awesome!
  10. Posted by JulieD on
    Monday, February 11th, 2013
    Love love these!! Have fun in Mexico, Claire!!
  11. Posted by Heather on
    Wednesday, April 3rd, 2013
    How many carbs are in these and what is the serving size?
  12. Posted by Susan on
    Sunday, June 9th, 2013
    I made these today, and they are TERRIFIC! This was my first attempt at crackers ever, so I was nervous. They are awesome. Thanks!!
  13. Posted by Susan on
    Tuesday, June 11th, 2013
    Do you have the nutrition data for these? Specifically, calories, carbs, and protein for the entire batch?
    • Posted by Vonnie on
      Saturday, June 7th, 2014
      I used SparkRecipes calculator to come up with the following. It's a little off because it would not let me enter jalapeno (really?). I also had to guess on serving so I went with 20, but maybe this will help:

      Nutrition Facts
      User Entered Recipe

      20 Servings


      Amount Per Serving

      Calories 85.5

      Total Fat 7.4 g

      Saturated Fat 1.7 g

      Polyunsaturated Fat 0.6 g

      Monounsaturated Fat 0.7 g

      Cholesterol 15.4 mg

      Sodium 169.9 mg

      Potassium 7.1 mg

      Total Carbohydrate 2.8 g

      Dietary Fiber 1.7 g

      Sugars 0.3 g

      Protein 3.4 g

      Vitamin A 1.6 %

      Vitamin B-12 0.8 %

      Vitamin B-6 0.3 %

      Vitamin C 0.0 %

      Vitamin D 0.8 %

      Vitamin E 10.7 %

      Calcium 5.7 %

      Copper 0.0 %

      Folate 0.5 %

      Iron 3.1 %

      Magnesium 6.2 %

      Manganese 0.0 %

      Niacin 0.0 %

      Pantothenic Acid 0.1 %

      Phosphorus 2.5 %

      Riboflavin 1.2 %

      Selenium 0.6 %

      Thiamin 0.1 %

      Zinc 0.8 %





      *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  14. Posted by Stellarstina on
    Wednesday, June 19th, 2013
    These tasted even better than I hoped! Thanks for the recipe.
  15. Posted by amy on
    Wednesday, July 31st, 2013
    I made these last night and they are amazing!!! I will be making more tomorrow night!!.Even my fiance liked them!! I figured the net carbs for the entire batch is about 14carbs.
  16. Posted by Lee on
    Monday, January 13th, 2014
    What is the carb count?
  17. Posted by Wynne on
    Monday, January 20th, 2014
    I just finished making these for the second time. This recipe is almost the best thing for a carb-free person looking for a tasty vehicle for cheese. The texture was very cracker-esque. They don't crumble apart when baking or eating. They store well. When I made them, I left out the cheese and peppers (so my brie wouldn't be overpowered), and they were still good. Except for one thing--to me, they taste like fish. Distinctly. It's the flax, I think. After the first go, I bought some fresh flax seed, because I thought maybe the stuff I had used to make my flax meal the first time was a little old. But the new batch still came out tasting distinctly fishy. Perhaps this doesn't bother some folks. Has anyone else had this experience? Anyone know how to keep flax from making everything you bake taste like fish? Anyone tried replacing the flax in this recipe with something else?
    • Posted by Lucy on
      Wednesday, February 5th, 2014
      I just made these for the first time. My boyfriend and I are 5 weeks low carb and we are both feeling great. I didn't have jalepenos but I had the jalepeno cheese so I used that. They were so delicious - be sure to add a little sea salt. I was thinking next time I might add sesame seeds as an alternative to the jalepenos all together.

      Lucy
  18. Posted by Rochelle on
    Wednesday, April 16th, 2014
    What can I substitute for the flax seed meal???
  19. Posted by Kat on
    Monday, September 8th, 2014
    Hi Claire!

    I made these a while ago and they were absolutely delicious! I really missed crunchy snacks while on a LCHF/keto diet so these were perfect! Especially for dipping and smearing with cream cheese. I'm making some right now, but this time I wanted to try a different flavor. I used the basic recipe but instead of cheddar and jalapeño, I used Mozzerella cheese and rosemary! My apartment smells amazing and u can't wait to try them! I will update you once I've tasted them :)
  20. Posted by Kat on
    Monday, September 8th, 2014
    Update:

    They are delicious!!!!!
  21. Posted by Holly on
    Friday, October 3rd, 2014
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