April 22, 2013   By Kelly Bejelly

paleo crackers

Well, I was going to share a completely different recipe this week but my husband found my secret stash of plantain chips. Gah! I honestly had no idea what to do and decided it was time to give crackers a try.  I just found the most amazing liver pate recipe and Mr. Bejelly keeps asking for a cracker to do with it.    I love to eat the pate with apples or jicama but the man wants bread so here I go.

These are fun to make and came out really yummy.  The trick is to roll them thin.  Seriously.  Get them close to 1/8″  thick or they are going to be soft.  Watch them in the oven starting at 10 minutes to make sure they don’t burn.  The ones on the sides will be darker brown.

Truthfully, I am not done with this recipe.  It needs a little tweaking to make it crispier so you shall see this paleo garlic cracker again.

Paleo Garlic Crackers

Paleo Garlic Crackers

Paleo Garlic Crackers

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 40
Author: Kelly Bejelly @ A Girl Worth Saving
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Ingredients

Instructions

  1. In a small pan, melt the palm shortening and then add in the tapioca flour. Remove from the heat and mix until you have a slurry. Let cool for one minute and then add in the water, mustard and two eggs.
  2. In another bowl add the coconut flour, chia seeds, garlic powder and sea salt and combine well.
  3. Add the dry mixture to the wet mixture and mix until you have a dough.
  4. Scoop out half of the dough and place between two sheets of parchment paper.
  5. Roll the dough out to less than a 1/4 inch thick. With a pizza cutter, score the dough into 1" x 1" crackers.
  6. Brush the top with coconut oil and bake at 365 for 15 - 18 minutes.
  7. Remove from oven and let cook and repeat.

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27 Comments

  • April 22, 2013 at 11:50 am

    I wish I had some. I love to eat crunchy food!

  • April 22, 2013 at 12:25 pm

    These look excellent! Wonder if the dough would go through a pasta maker to get it nice and thin?

    • April 22, 2013 at 8:34 pm

      The dough isn’t elastic enough to go through a pasta maker unfortunately but it’s a good idea 😛

  • April 22, 2013 at 12:41 pm

    I love garlic crackers, I never thought to make them at home…another winner!

  • April 22, 2013 at 5:52 pm

    Looks amazing! I love crackers and I bet these taste great.

  • April 22, 2013 at 7:16 pm

    Hubs would love these!

  • April 23, 2013 at 8:07 am

    These crackers look insane! I need to make some soon! Thanks! 🙂

  • April 23, 2013 at 9:21 am

    I love garlic, I love anything with garlic in it.

  • April 23, 2013 at 12:31 pm

    those look really good.

  • April 23, 2013 at 1:01 pm

    I love savory crispy snacks! I don’t know that I’d have the patience to make my own crackers though.

  • April 24, 2013 at 6:42 am

    I guess that makes sense about them being thin. They look delicious, and good luck with the tweaking!

  • April 24, 2013 at 10:42 am

    This looks so healthy and I love that you included chia seeds.

  • April 24, 2013 at 11:23 am

    I love crackers, but I’ve never made them myself before.

  • April 24, 2013 at 1:48 pm

    I’ve really been looking to start making more homemade snacks. I look forward to seeing the changes you make to this recipe.

  • April 27, 2013 at 9:29 pm

    I’ll have to try these!

  • May 10, 2013 at 6:39 pm

    How did I miss this?! YUM! Love Garlic 🙂

  • Melisa
    July 2, 2014 at 5:24 am

    I wonder if adding dry mustard instead of traditional would make it crispier? Worth a try! Thanks for sharing.

  • Lori
    January 29, 2015 at 6:49 pm

    I haven’t seen any tweaks, but I’m going to try the dry mustard and adding some sesame seeds as I want a sesame seed cracker, and I don’t want to do all almond flour like some I’ve seen as it’s just too costly and I don’t want to tweak it right now by adding some coconut flour with crackers.

  • Megan Oravetz
    December 28, 2015 at 4:46 pm

    These were delicious; thanks for sharing! I subbed the palm shortening with coconut oil and they still turned out well! The only thing I wish they had was more of a “crunch”… I put them in a little longer than recommended to achieve this affect, but it only browned them more, with minimal crunch added. BUT I love the taste, and ate the whole batch in the past week 🙂

    • January 18, 2016 at 10:24 am

      Yes, I need to tweat this recipe a bit because I did miss the cruncy too. Thanks for sharing Megan.