Rosemary Almond Thins

If you've been on the Paleo or Whole30 diet for a while I'm guessing you are really missing one thing. The crunch. That lovely crunch of a chip or a cracker or crusty bread is something you don't appreciate until you don't have it anymore. Once I could add back nuts to my diet, I found I was eating them all of the time because I really missed the crunch. But then I got sick of nuts. 

So I started finding these grain free, dairy free crackers on Paleo blogs. Some of them had tons of ingredients and some of them had too many steps. I've taken a few of my favorite recipes and combined/tweaked them to be easier to make and kept the ingredients more simple. These crackers are easy and yummy and I almost always have all of the ingredients on hand. 

Keep it simple. Five measly ingredients. 

Keep it simple. Five measly ingredients. 

I would always use fresh rosemary in this recipe. If you are absolutely desperate for the crunch and it's 11:48 pm and there is a raging blizzard outside and you have a sprained ankle, then you have my permission to use dried rosemary. I try to keep a rosemary plant in the kitchen. They are usually only a little more money than one pack of fresh rosemary and you can just cut a little sprig anytime you please. If you forget to care for it and it dies, no biggie because you would have bought seven packs of fresh rosemary by now so you're way ahead. 


  • 1 cup blanched almond flour
  • 2 tablespoons cold water
  • 2 tablespoons raw, unsalted sunflower seeds
  • 2 teaspoons olive oil (with more for brushing)
  • 1/2 teaspoon sea salt (with more for sprinkling)
  • 1 sprig fresh rosemary

Make the crackers:

  1. Preheat oven to 350 degrees.
  2. Place all of the ingredients in a food processor and process for about 20-30 seconds. Give it a few pulses at the end to chop the sunflower seeds. 
  3. Form a ball with the dough and roll it out between two pieces of parchment paper. This sounds putzy, but it's not. Roll until it's about 1/8th of an inch thick. 
  4. Use a pizza cutter to cut the dough into squares, rectangles, diamonds or whatever you fancy. 
  5. Brush the top of the dough with olive oil and sprinkle with sea salt. 
  6. Place the parchment onto a cookie sheet and bake for 14-15 minutes. Really watch it near the end as they can get burned quickly. 
  7. Cool on a wire rack and then break the crackers apart.
The dough before cooking.

The dough before cooking.

And after! The edges will brown like this. You get to eat those little edge pieces right out of the oven. 

And after! The edges will brown like this. You get to eat those little edge pieces right out of the oven. 

These crackers will keep in an air tight container for a week or so. Although they never last that long at my house. I try to always have some of these crackers on hand so that when I get a crunch craving I'm ready for it. Serve these crackers with soup, fish, lettuce wraps… anywhere you need a little crunch.

Look how awesome you are, you just made your own crackers!

Eat up!