Servings: 4 Prep: 15 mins Cook: 45 mins Total: 1 hr
A while back, I created a hazelnut-parmesan cracker recipe. Not only did it completely blow my mind, in terms of how satisfying the taste and texture was, but it was also enormously popular out on the internet’s social super highway. It really felt like a big personal “win”, in that it was something that didn’t feel like a sub-par replacement. It was the real deal. It was everything I could ever want in a cracker, but with none of the downside! A near perfect food!
However, it DID have its flaws. While it was amazing with things like artichoke-pesto dip, not pistou and other Italian spirited dips and sauces, it somehow fell flat within Latin realm. This left things like Salsa Mexicana sitting without a perfect companion; sin un amigo.
Sure, I’ve got things like the baked tortilla chips, but this starts with a processed ingredient, which turns some people off (even though equally as many enjoy the ease of such a thing). Additionally, it’s got wheat, which is a definitely no-no in many health related circles. In response to those issues, I would often suggest people fry up cheddar cheese and then break it into dip-friendly shards. This seemed to be a satisfactory answer, but … it’s still not a chip. Some dips just need a chip.
Knowing I needed to do something, I kept trying to use various corn products to come up with something like a corn tortilla chip. This all resulted in pure botched failure and frustration. The tastes were all solid, but the texture was wrong, or the carb count was too high. There was never a perfect moment.
Finally, after a request from my own mother (she wanted something to dip into guacamole), I revisited the hazelnut-parmesan cracker. I used that same approach, but with a different nut and seasoning blend. The end result? A more Latin vibed cracker. To verify, I made some salsa and tried it. DELICIOUS! I can only imagine something like a hot gooey cheddar and jalapeño dip! (*** drools on shirt ***)
In the end, my search for the perfect tortilla chip replacement continues. I don’t want to downplay how wonderful these crackers are. The texture and flavor cannot be beat; alas they are crackers … they are not a chip. Some dips just need a chip.
Spicy Cumin-Cheddar CrackersPrint Rate
- 1 cup almond flour
- 1/2 cup cheddar cheese grated
- 1 each egg white
- 2 each garlic cloves minced
- 1/2 tsp cumin seed ground
- 1/2 tsp coriander seed ground
- 1/2 tsp ancho pepper powdered
- 1/4 tsp cayenne pepper powdered
- salt and fresh cracked black pepper to taste
- Preheat oven to 275 F.
- Combine ingredients in a bowl, along with a bit of salt aand pepper. Mix until a ball of dough has formed.
- Crumbled the dough evenly around a greased sheet of parchment paper or foil. Place another sheet above it, and roll out the dough so that the crumbles form a single thin sheet of dough. Remove the top sheet and play with the dough. It's pretty malleable, so if there are any cracks, you can just push the cracks together. I also pushed the edges in and together and broke off "dangleys" and pushed them into the main body of the dough. In the end, I had a nice rectangular sheet of dough.
- Using a cutting/dividing device (pizza cutter, bench scraper, butter knife, etc.) cut through the dough to form 24 little rectangles. Then, cut each rectangle into two triangles. This isn't an exact science and you can adjust the shapes and sizes in any way you see fit. However, if you want precision, you can always measure the rectangle and do a little math. You can also use a ruler or some other straight guide, place it on the dough and run your cutting device along the guide. With math and a good guide, you can create a perfect batch of squares or triangles. I'm more rustic myself ... and wing it.
- Place the parchment or foil on a cookie/thin baking tray.
- Bake for roughly 45 minutes, but start checking at 30 minutes. It will crisp on the edges first. You are essentially looking to melt the cheese within the cracker, then remove the moisture. The cracker will darken and firm up. When the sheet is the same even slightly darker color, across the enter sheet (the edges and the center are all the same color), remove the sheet from the oven. Too dark and it starts to get bitter.
- Let the sheet cool, then pick up the crackers and snap where the perforations were cut.
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* Learn More: More about this recipe and nutrition …
20 thoughts on “Spicy Cumin-Cheddar Crackers”
If I calculated correctly, this should yield 48 triangles, making 12 crackers per serving. That sounds great to me. I might give this a try, but some spices I’m going to have to scour the grocery stores to find them. If I do find them, I’m not sure if I would use a lot of the spicier ones in future recipes. Would it be best to store them in the fridge (the spices) after opening?
—Reply posted by de on 6/20/2015
If you have a bulk food store, like Winco or Sprouts, you can buy small amount of spice from the bins. I buy the big cans and keep the excess in the freezer, because DH is a flavor junky.
Hi Sandi! The cayenne, cumin and coriander should be fairly easy to find. The ancho might take a little looking. You COULD just double the cayenne and omit the coriander. This would still taste fantastic, even though it will be slightly less complex, in terms of flavor. That said, if you want to make it, as written, you can store spices in the freezer, or in a cool, dark cabinet. Here’s a video that goes into a bit more detail … <br /><br /><a href="http://www.huffingtonpost.com/2012/03/07/how-to-store-spices_n_1324090.html#s757578&title=WATCH_How_To" target="_blank">How to store spices VIDEO</a><br />
I like to buy spices from the bulk spice section at the store. I buy whole seeds and chilies, then grind mixes in my spice grinder (actually a coffee grinder). This way, I can buy smaller amounts of whole spices, with greater vibrancy. I’m not sure where you are, or what your options are, but hopefully something here will help! Thanks!
I’m looking for snack food to eat while watching the World Series, I think this is it!
I made these tonight and we ate them with taco fixings for dinner. Yum! I also have a stash of your hazelnut crackers at all times for quick snacks.
Thanks for sharing the fruits of your hard work.
Hi Nat! Thanks for the kind words! YAY!
Dying to try these!!!thank you for sharing.
Ahhh, I love when I have the ingredients NOW for a recipe I want to try NOW! They sound wonderful! I’ll be trying these pronto 🙂
Let me know how they turn out, Sugar Free Like Me!
Thank you so much for posting this recipe in grams too 😀
Sure thing, Maddie! Actually, all my recipes are based on gram weights. It’s a more accurate measurement, which allows me to do better nutritional analysis of the recipes. I’m glad it’s working for you! 😉
A dressmaker’s tracing wheel makes a lovely
‘Break’ line on your cracker dough.
Dana … I think that’s what I used, actually! A sort of crimping "wheel" that looks like a small warbly pizza cutter. I actually don’t know what the tool is called, but … it was perfect for the job!
So here’s the problem. I’m allergic to nuts. Is there a suitable substitution for nut meal and flours in any of these recipes?!
Hi Angie … for almond meal and hazelnut meal … you can use sunflour (flour made from sunflower seeds). This should work just fine!
I got into Susie Homemaker mode last night and made these crackers as well as your coconut cream pie recipe…wow, just wow! Even hubby, who is really picky about his low carb stuff, was blown away! Thank you so much for sharing your hard work with the rest of us!
YAY!!!!! Awesome, Cindy! Thank you for sharing! 🙂
OOOPS! I just came back to check what the carb count is if you eat the entire recipe! Yummy though, she said sheepishly. I stopped at the local mexican restaurant for a small guacamole, no chips, and came home and ate the whole thing. I added a sprinkling of jalapeno popcorn seasoning and they were sooo good. Next time, I must share. Thank you so much for all your wonderful recipes. I have been making various OMMs, the focaccia, and today I mastered the crepes and made the pizzalada. I thought I was going to make enchiladas from the crepes for dinner, but I guess I have had my dinner!!
—Reply posted by Dana on 9/6/2016
Well, and the difference is, some brands of “real” chips are like 12-15g carbs per *serving*, whereas this is less than 15g for the entire batch. So if you’re like me and you’re an eat-an-entire-bag-of-Doritos-in-one-sitting kinda gal? These would be a lifesaver even if you ate the whole batch. No crap in them either.
Wendyu, it really sounds like you’ve been having a good time at my site. I LOVE knowing that people are getting in there and really using it. Thank you! 🙂
I just made these and they are DELICIOUS!!!! I might add that I’m not at all skilled in the kitchen and they were very easy to make. They may actually harm my diet because I can’t stop eating them (and they are right out of the oven so probably won’t see the light of day tomorrow). Thank you so much for sharing this wonderful recipe with us.
—Reply posted by DJ on 1/16/2015
Awesome! I’m glad you enjoyed them! Obviously .. you know … not too much, though! 😉 Maybe next time try a half batch of the hazelnut cookies. Those are also fantastic (in fact, my personal favorite between the two). In any event … YAY! Save some for tomorrow! 😉
These are amazing and crunchy 😁😁