Recipe

Herbal Almond Flour Crackers

Crisp-edged, rosemary-scented almond flour crackers with toasted sesame and a hit of lemon. A pantry-friendly snack that feels fancy with basically zero drama.

By Matt Campbell

•

4.8

A baking sheet filled with golden almond flour crackers sprinkled with sesame seeds and rosemary on a wooden countertop

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If you have almond flour and five minutes of chaotic kitchen confidence, you are dangerously close to homemade crackers that taste like they came from a boutique cheese shop. These are herbal and nutty in the best way: rosemary and thyme for that cozy, piney vibe, sesame for toastiness, and a squeeze of lemon that makes the whole thing pop.

They bake up with crisp edges and a sturdy snap, which means they can handle dips, charcuterie boards, or that very real moment when you open the pantry and think, “I just need something crunchy.” No yeast. No rolling pin required, unless you want that extra-thin, extra-crispy life. They are especially good with hummus, whipped feta, or alongside a bowl of tomato soup.

Hands breaking a crisp almond flour cracker in half, showing a crunchy texture with sesame seeds

Why It Works

Big flavor from small ingredients: Dried herbs, lemon zest, and garlic powder make almond flour taste savory, not just nutty.
Crisp without fuss: A quick rest helps the moisture distribute and the dough relax so it rolls or presses smoothly and bakes evenly.
Sturdy enough for dipping: A touch of egg and olive oil gives structure so they do not crumble the second they meet hummus.
Customizable: Swap herbs, change seeds, add heat, or go cheesy. This is a flexible little cracker situation.

Pairs Well With

Storage Tips

Room temperature: Store fully cooled crackers in an airtight container for up to 5 days. For peak crispness, they are best within 3 to 5 days. Add a paper towel to the container if your kitchen is humid.

To re-crisp: If they soften, spread on a sheet pan and bake at 300°F for 5 to 7 minutes, then cool again. They crisp as they cool.

Freezer: Freeze baked crackers in a zip-top bag for up to 2 months. Thaw at room temp, then re-crisp in the oven if needed.

Common Questions

Do I need to use an egg?

The egg helps bind and gives that snappy, cracker structure. If you need egg-free, try a flax egg (1 tablespoon ground flax + 2.5 tablespoons water, rest 5 minutes). The texture will be a little more tender and less shatter-crisp, but still very snackable.

Why did my crackers turn out chewy?

Usually one of three things: they were rolled too thick, they needed a few more minutes in the oven, or they were stored before fully cool. Roll thinner and bake until the edges are deeply golden.

Can I make them dairy-free?

Yes. This recipe is naturally dairy-free as written. If you add Parmesan, that is when dairy enters the chat.

What herbs work best?

Rosemary is the headline act, but thyme, oregano, Italian seasoning, za’atar, or Herbes de Provence all work. If using fresh herbs, increase the amount and pat them dry first.

Is almond flour the same as almond meal?

Not quite. Almond flour is finely ground and typically blanched. Almond meal is coarser and often includes skins. You can use almond meal, but the crackers will be more rustic and may brown faster.

My crackers browned too fast. Help?

Almond flour can go from “golden” to “whoops” quickly. Try rotating the pan around the 10 minute mark, and if the edges are getting too dark before the centers set, loosely tent with foil for the last few minutes.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Measuring cups and spoons
Kitchen scale (optional but very helpful for accuracy)
Microplane or fine grater (for lemon zest)
Parchment paper
Sheet pan
Rolling pin (optional but helpful)
Pizza cutter or sharp knife

I started making these on a week where I was clearly buying “healthy snacks” but eating them with the intensity of a raccoon in a pantry. I wanted something crunchy that did not taste like punishment. Almond flour was sitting there, lonely, leftover from a baking phase, and I thought: what if I push it into savory territory with herbs and sesame?

First batch disappeared in a day. The second batch got smarter: thinner roll, a little lemon zest, and enough salt that you actually taste something. Now they are my go-to for soup nights, snack boards, and those times I need a crunchy reset before dinner.

Herbal Almond Flour Crackers

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 38 minutes

Servings 1 half-sheet pan's worth (about 40 to 60 small crackers, depending on thickness and how you cut them)

Ingredients

2 cups fine blanched almond flour (about 200 g)
1 tablespoon sesame seeds (white or mixed)
1 teaspoon dried rosemary, lightly crushed between your fingers
1 teaspoon dried thyme
1 teaspoon garlic powder
3/4 teaspoon fine sea salt
1/4 teaspoon black pepper
Zest of 1 lemon
1 large egg
2 tablespoons olive oil
1 tablespoon lemon juice (from the same lemon)
2 to 4 tablespoons water, as needed
Optional topping: flaky salt, extra sesame seeds, pinch of red pepper flakes

Instructions

Heat the oven. Preheat to 350°F. Line a sheet pan with parchment.
Mix the dry stuff. In a bowl, whisk together almond flour, sesame seeds, rosemary, thyme, garlic powder, salt, pepper, and lemon zest.
Add the wet stuff. Add the egg, olive oil, and lemon juice. Stir until a dough forms. If it looks dry or crumbly, add water 1 tablespoon at a time until it holds together like soft Play-Doh: cohesive and easy to press, not wet or sticky.
Rest (small step, big payoff). Let the dough sit for 5 minutes so the moisture distributes evenly and the dough relaxes. This makes it easier to roll or press out and helps it bake more evenly.
Roll or press it out. Place the dough on the parchment. Put another piece of parchment on top and roll to about 1/16 to 1/8 inch thick. No rolling pin? Press it out evenly with your hands or use the bottom of a flat measuring cup. Aim for as even as possible since thinner spots brown faster.
Cut and season. Peel off the top parchment. Use a pizza cutter or knife to score into squares or diamonds. Sprinkle with flaky salt or extra sesame if you want.
Bake. Bake for 14 to 18 minutes, until the edges are deep golden and the centers are no longer glossy and look set. If your crackers are cut small, start checking at 12 minutes. Consider rotating the pan at about 10 minutes for even browning.
Cool, then snap. Let cool on the pan for 10 minutes. Break apart along the score lines. For extra crispness, turn the oven off, crack the door, and let them hang out inside for 5 minutes.

Golden almond flour crackers cooling on parchment paper on a baking sheet

Nutrition information is estimated.

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