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!
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.
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.
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
Yields 1 baking sheet of crackers. Recipe inspired by Oh My Veggies.
- 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
- Preheat oven to 300F.
- In a medium bowl, combine almond flour, flax seed meal, baking powder, onion powder and salt. Stir in ½ cup cheese and minced jalapenos.
- Add in butter and egg and stir until a cohesive dough forms.
- 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.
- Remove top layer of parchment. With a sharp knife, score into desired size of cracker. I made mine about 2 inches by 2 inches.
- Sprinkle with remaining 2 tbsp of cheese and kosher salt.
- Bake until firm and edges are browned and crispy, about 45 minutes. Cook time will depend on how thin you rolled the dough.
- Remove from oven and let cool completely (they won’t be crisp until completely cooled).
- Store uncovered on your counter.