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Paleo Garlic Crackers

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Last Updated on November 28, 2020

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
Yield: 40

Paleo Garlic Crackers

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

  • 1/3 cup palm Shortening
  • 1/2 cup tapioca flour
  • 1 cup coconut flour
  • 1/4 cup of chia seeds
  • 1/2 tsp sea salt
  • 1/2 tsp of garlic powder
  • 2 eggs
  • 1 cup of water
  • 1 tablespoon heaping of mustard

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.

Did you make this recipe?

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Megan Oravetz

Monday 28th of December 2015

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 :)

Kelly Bejelly

Monday 18th of January 2016

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

Lori

Thursday 29th of January 2015

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.

Kelly Bejelly

Tuesday 3rd of February 2015

I hope you enjoyed it Lori.

Melisa

Wednesday 2nd of July 2014

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

Kelly Bejelly

Wednesday 2nd of July 2014

I hope you like it Melisa!

courtney

Friday 10th of May 2013

How did I miss this?! YUM! Love Garlic :)

Anne - Mommy Has to Work

Sunday 5th of May 2013

I love me some garlic!

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