Parmesan Herb Crackers
- 1 egg
- 1 tbsp Chosen Foods Organic Chosen Oil Blend
- ¼ cup grated Parmesan cheese
- 2 tsp finely chopped fresh rosemary, basil, or chives (pick your favorite)
- ½ tsp sea salt
- ¼ tsp black pepper
- 1 tbsp tapioca or arrowroot starch
- 1 ¼ cup blanched almond flour
- Chosen Foods Avocado Oil Spray for greasing
- Flaked sea salt for serving
Preheat the oven to 325°F. Line a sheet pan with parchment paper or aluminum foil and spray lightly with Chosen Foods Avocado Oil Spray.
Add the egg, Organic Chosen Blend Oil, Parmesan cheese, chopped herbs, sea salt, and black pepper to the bowl of a food processor. Process until smooth. Add the tapioca starch and almond flour and process again until a thick dough forms, stopping to scrape down the sides as needed.
Dump the dough out onto a fresh piece of parchment paper. Shape the dough into a ball and pat it into a flat disc shape. Cover with another piece of parchment and roll to about ½” thickness. Cut into cracker shapes. The crackers shown here were cut using a ruler and a pizza cutter to about 1” squares.
Carefully move the cut out dough onto the greased baking sheet, spacing about an inch apart. Optionally, prick the crackers with a skewer to mimic a cracker-like appearance.
Bake for 15-18 minutes, or until lightly golden on the edges. Allow the crackers to cool on the pan for 20 minutes. Toss in a bowl with crushed flake sea salt. Store extras in a zip-lock bag for up to a week. Storing in the fridge may prolong the shelf life but will affect the crunchy texture.