Light, herby, and ultra-crispy, these zucchini almond crackers are perfect on their own or paired with dips like hummus, tzatziki, or cream cheese. They’re easy to make, packed with veggies, and so much better than store-bought!
● Ingredients
• 1 medium zucchini, grated
• ½ cup almond flour
• ¼ cup grated Parmesan cheese
• 1 tbsp sesame seeds (optional)
• 1 tbsp olive oil
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp dried thyme
• ½ tsp salt
• ¼ tsp black pepper
● Instructions (with tips)
1️⃣ Preheat and prep the baking tray
- Preheat your oven to 325°F (165°C).
- Line a large baking sheet with parchment paper or a silicone mat to prevent sticking.
2️⃣ Grate and drain the zucchini
- Use a box grater to grate the zucchini finely.
- Place the grated zucchini in a clean kitchen towel or cheesecloth, then squeeze out as much liquid as possible.
Important: This step ensures the crackers turn out crispy and not soggy.
3️⃣ Mix the dough
- In a large bowl, combine the well-drained zucchini with:
- Almond flour
- Parmesan cheese
- Olive oil
- Sesame seeds (optional)
- Garlic powder, oregano, thyme, salt, and pepper
- Mix well with a spoon or your hands until a cohesive dough forms.
4️⃣ Roll and shape
- Place the dough between two sheets of parchment paper.
- Roll it out very thin, about 1/8 inch (3 mm) thick.
Tip: The thinner the dough, the crispier the crackers will be.
- Peel off the top parchment paper and cut into small squares or rectangles using a pizza cutter or sharp knife.
You don’t need to separate them—just score the shapes. They’ll break apart easily after baking.
5️⃣ Bake until crisp
- Transfer the rolled dough (with parchment) onto the baking sheet.
- Bake for 25–30 minutes, or until edges are golden and the entire surface feels firm and crisp.
Watch closely near the end; thin crackers can brown quickly.
6️⃣ Cool and break apart
- Allow to cool completely on the tray before breaking into crackers along the scored lines.
- Store in an airtight container at room temperature for 3–5 days.
● Tips for Success
🔹 Squeeze out every bit of zucchini moisture to prevent sogginess.
🔹 Parmesan adds flavor and crispness, but you can use nutritional yeast for a dairy-free version.
🔹 Use a pizza cutter or pastry wheel for neat cracker edges.
🔹 Store fully cooled crackers only—any steam left will soften them.
● Variations
🧀 Cheesy Boost: Add 2 extra tablespoons of Parmesan or a pinch of sharp cheddar.
🌶 Spicy Kick: Add ¼ tsp chili flakes or cayenne pepper.
🍃 Fresh Herbs: Swap dried herbs for 1 tbsp chopped fresh parsley, dill, or basil.
🥥 Coconut Twist: Replace half the almond flour with coconut flour and increase liquid slightly.
🌱 Vegan Option: Skip Parmesan and add 1 tbsp nutritional yeast for cheesy flavor.
⏱ Time
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: 40 minutes