Spicy Cumin-Cheddar Crackers

Name: Spicy Cumin-Cheddar Crackers
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 Servings
Ingredients: 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)

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.

Ingredient

Calories

Fat

Protein

Carbs

SA’s

Fiber

Net Carbs

1 cup (112g) almond flour

640

1/2 cup (50g) cheddar cheese, grated

210.6

16.7

12.5

0.8

1 each (33g) egg white

2 each (6g) garlic cloves, minced

1/2 tsp (1g) cumin seed, ground

3.8

0.2

0.4

0.1

0.3

1/2 tsp (1g) coriander seed, ground

0.2

0.1

0.6

0.4

0.1

1/2 tsp (1g) ancho pepper, powdered

2.8

0.1

0.5

0.2

0.3

1/4 tsp (.5g) cayenne pepper, powdered

2.8

0.1

0.5

0.2

0.3

salt and fresh cracked black pepper, to taste

Grand Totals (of 4 servings):

886.9

73.2

40.9

28.8

15.8

Totals Per Serving:

221.7

18.3

10.2

7.2

3.2

4 g

70.3%
Fat

17.4%
Protein

12.3%
Carbs