October 09, 2013

Homemade Southwestern Chipotle Almond Crackers (low carb and sugar free too!)

A poor photo snapped on my cellphone - but a yummy Chipotle cracker!

I have posted this healthy almond version of a 'wheat thin' many, many times over the years.  It's quick to mix up, contains no wheat or funky ingredients and makes a great snack when you don't want carbs or gluten.  Usually I just throw in the typical old garlic and onion powder and call it good.  But not this time.

This time around I opened my cupboard and spied a bottle of Mrs. Dash Southwest Chipotle.  Perfect!  I decided to leave out the other spices and make a nice mild Chipotle flavored cracker instead.  The end result?  Delicious!  I've had them twice this week.  Once on their own as a great snack and the second time for a light lunch dipped in softened cream cheese.

Play with your food - use whatever spices or herbs sound good!

Southwestern Chipotle Almond Crackers

1 c almond flour or fine ground almonds
1 t sugar substitute
1 large egg white
1/4 t garlic salt
1 1/2  t Mrs. Dash Southwestern Chipotle seasoning (or seasoning of your choice)

Mix all the ingredients in a small bowl.  Make sure it's mixed well so all the almond is moist and the dough starts to hold together.

Crumble and drop the dough on parchment paper or well greased foil on a pan.  Cover the sticky dough with another sheet of parchment or greased foil or plastic wrap.  Roll the dough out with a rolling pin as thin as you can - 1/8 of an inch is what to aim for.

Peel off the top layer and score with a pizza cutter to make about 30 small squares.  Bake at 325 degree's for 10-15 minutes until golden brown.  Check at 10 minutes and use a metal spatula to gently pry the crackers apart, flipping the ones on the outside to the inside and mixing them up a bit.  When all are golden, remove, break apart and let cool completely.  Store in an air tight container.  These are good by themselves, with cheese or cream cheese.

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