When it comes to snacking I have always craved things that pack a salty crunch. Before learning to avoid all the processed snacks these cravings often had me eating far to many carbs and often a list of ingredients I could not even pronounce.
With a healthier way of eating, I have found I’m not deprived of my favorite crunchy snacks. I just needed to make them with better ingredients and watch my portions by dividing them out into healthy snack portions. The extra step of dividing them up is a very important step when it comes to me and salty snack like nuts and these crackers.
My cracker recipe is inspired by a basic recipe from the authors of the Trim Healthy Mama Plan. You can find their recipe on page 392 of their original book “Trim Healthy Mama: NO MORE FADS. Their recipe has no special ingredients and is allergy friendly.
The oat fiber, nutritional yeast, and the Parmesan cheese add just the right flavor combo I like in my crackers. These ingredients also make a sturdy cracker for dipping or as a crunchy vehicle for cheese and deli meat. I love them with my Buffalo Chicken Dip or topped with cheese and pepperoni. The possibilities are endless for these beauties! I have even used them as breadcrumbs when topping my stuffed mushrooms or casseroles.
They are tasty and totally worth the work of making them. I mean how great is it to have healthy homemade crackers around that you can snack on without the worry of artificial ingredients or processed carbs, right?
The only part of this recipe that needs extra care is the rolling out of the dough. When you are rolling out your crackers, be sure to have patience. It is a bit tricky to get the dough thin enough so it crisps in the oven but not so thin it that sticks to the pan or burns. If the dough is too thin it breaks when you lift them off.
If you are only using the oven to bake and dry your crackers, just separate your crackers after baking and put any pieces that are thicker and need more crispness back into the oven to get crunchy. Be careful not to burn them. I make a ton of these for my family and friends so I don’t have time to stay close to the oven that long with so many batches so I use my dehydrator. Both the oven and the dehydration method is found in the details below.
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