One day I had some chili lime flavored potato chips. They were really tasty but very carby. I need to keep the carbs low for a health issue I deal with. That can be a challenge because anything salty and crunchy is where I tend to go when I fall into an emotional eating mood.
As I was eating the chips and thinking about how I was really going to regret eating these chips, it occurred to me that these flavors would be really nice for a batch of almond crackers.
I always like to keep some almond flour crackers on hand. Some days you just feel like having a salty snack. Carbs, especially the ones with GMO grains give my body all kinds of fits. Einkorn flour doesn’t bother me at all. That’s why I often make recipes with half einkorn flour and half almond flour. This recipe has almond flour and flax seed meal.
All I can say is YUMMMM! These Chili Lime Vitality Crackers are the best crackers I have ever made. It now tops my old favorite: Fat Head Crackers.
Chili Lime Vitality Crackers
1 1/2 Cup Almond flour
4 TBS Golden Flax Meal
1 Tsp Lime Juice
3 drops Lime Vitality Essential Oil
1 Tsp Chili Powder
1/2 Tsp Cumin
1/2 Tsp Sea Salt
Preheat oven to 350 degrees.
Combine almond flour, flax meal, egg, salt, chili powder, cumin, lime Juice and Lime Vitality Essential Oil to a large mixing bowl.
Mix until sticky dough forms.
Place dough on a sheet of Parchment Paper and put another sheet of parchment paper over the top of dough.
Use a rolling pin to spread dough out very thin, then peel off top paper. With a pizza cutter, score pressed dough gently into rows of 6 x 8 crackers.
Place parchment paper, with dough on it, on a baking sheet. Bake in 350 degree oven for 10 minutes. Check to see if the edges of the crackers are slightly brown. If not, bake a little longer. Keep an eye on them so they don’t brown too much. I take out crackers around the edges early if they are getting too brown. The ones around the edges brown much faster. Remove the pans and cool. Separate into crackers along the scored lines.