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5 from 3 votes

Spicy Cumin-Cheddar Crackers

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 jalapeƱo 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.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 4 Servings
Calories: 221.7275kcal
Author: DJ Foodie


  • 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.
  • Crackers!


Serving: 4g | Calories: 221.7275kcal | Carbohydrates: 7.1925g | Protein: 10.215g | Fat: 18.3075g | Fiber: 3.2425g