This post contains affiliate links. Click here to read my affiliate policy.
Last Updated on November 28, 2020
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. Â I just found the most amazing liver pate recipe and Mr. Bejelly keeps asking for a cracker to do with it. Â Â 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. Â The trick is to roll them thin. Â Seriously. Â Get them close to 1/8″ Â thick or they are going to be soft. Â Watch them in the oven starting at 10 minutes to make sure they don’t burn. Â 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
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
- 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.
- In another bowl add the coconut flour, chia seeds, garlic powder and sea salt and combine well.
- Add the dry mixture to the wet mixture and mix until you have a dough.
- Scoop out half of the dough and place between two sheets of parchment paper.
- Roll the dough out to less than a 1/4 inch thick. With a pizza cutter, score the dough into 1" x 1" crackers.
- Brush the top with coconut oil and bake at 365 for 15 - 18 minutes.
- Remove from oven and let cook and repeat.
© 2011-2013, A Girl Worth Saving. Feel free to pin my posts but do not repost my full recipe on your blog, Tumblr, or any other website.
I wish I had some. I love to eat crunchy food!
These look excellent! Wonder if the dough would go through a pasta maker to get it nice and thin?
The dough isn’t elastic enough to go through a pasta maker unfortunately but it’s a good idea 😛
I love garlic crackers, I never thought to make them at home…another winner!
Looks amazing! I love crackers and I bet these taste great.
Hubs would love these!
That sounds really good!
These crackers look insane! I need to make some soon! Thanks! 🙂
I’ve been putting tapioca starch in my crackers lately… it adds a nice snap.
I love garlic, I love anything with garlic in it.
those look really good.
I love savory crispy snacks! I don’t know that I’d have the patience to make my own crackers though.
There is nothing better than homemade crackers. These look so good!
I guess that makes sense about them being thin. They look delicious, and good luck with the tweaking!
This looks so healthy and I love that you included chia seeds.
I love crackers, but I’ve never made them myself before.
I’ve really been looking to start making more homemade snacks. I look forward to seeing the changes you make to this recipe.
I’ll have to try these!
I love me some garlic!
How did I miss this?! YUM! Love Garlic 🙂
I wonder if adding dry mustard instead of traditional would make it crispier? Worth a try! Thanks for sharing.
I hope you like it Melisa!
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.
I hope you enjoyed it Lori.
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 🙂
Yes, I need to tweat this recipe a bit because I did miss the cruncy too. Thanks for sharing Megan.