Veggie Thin Crackers

Makes about 40

What you’ll need…

1 tbsp chia seeds
2 ½ tbsp warm water
1 cup almond flour
3 tbsp sesame seeds
2 tsp dried minced/flaked onion
1 tsp vegetable bouillon powder
¼ tsp baking soda

What to do…

  1. Preheat oven to 350F; move rack to middle position. Cut two pieces of parchment to fit a large sheet pan; set aside.
  2. In small bowl, stir together chia and warm water; rest 2-3 minutes, stirring several times, or until thick.
  1. In a medium bowl, combine dry ingredients. Add chia mixtureto dry ingredients and mix to form a dough. Divide the dough in half.
  2. Place a piece of parchment onto the counter. Spray with non-stick baking spray, or brush with oil. Lay one half of the dough in the center of the parchment. Spray the other piece of parchment; lay it spray-side-down onto dough.
  3. Roll dough into large rectangle about 2-3mm thick. Remove top piece of parchment; gently poke entire surface with a fork. Cut into 20 pieces using a large sharp knife or a pizza cutter. Leave the cut dough in place. Slide the parchment onto a cookie sheet.
  4. Bake crackers 15- 20 minutes, or until lightly browned. Set tray on wire rack and cool completely; they crisp as they cool. Break apart when cool.
  5. Repeat the procedure with the other half of the dough.Store in an airtight container.


  • For regular crackers: omit dried onion, replace vegetable bouillon powder with ¾ tsp sea salt.