Gluten Free Smoky Paprika & Manchego Crackers

If you love a good cheese cracker but need to keep things gluten free, this recipe is going to make you very happy.

These gluten free smoky paprika and manchego crackers are crispy, savory, and full of flavor. The combination of smoked paprika and manchego cheese gives them a warm, nutty, slightly smoky taste that’s hard to stop eating.

They’re made with almond flour instead of regular flour, so they’re naturally gluten free. No weird ingredients or complicated steps needed.

The dough comes together quickly and rolls out easily. You just score it, bake it, and snap the crackers apart once they cool down.

They’re perfect for snack boards, dipping, or just snacking on their own. Once you try them, you’ll probably want to make a double batch.

Why You’ll Love This Recipe

Irresistibly Smoky and Savory – The smoked paprika and aged Manchego combo gives these crackers a deep rich flavor you will not find in any store-bought box.

Perfectly Crispy Texture – These crackers bake up golden and snappy with a satisfying crunch that rivals any traditional wheat-based cracker.

Naturally Gluten Free – Almond flour and tapioca starch make these crackers perfectly safe for a gluten free diet without sacrificing any flavor or crunch.

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Finely Grated Manchego Cheese
• 1 tbsp Tapioca Starch
• 1 1/2 tsp Smoked Paprika
• 1/2 tsp Salt
• 1/4 tsp Cumin
• 1/4 tsp Black Pepper
• 1 Large Egg White
• 1 tbsp Olive Oil
• Smoked Paprika, for topping
• Flaky Sea Salt, for topping

How to Make

Step 1

Preheat your oven to 325F and line a large baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the almond flour, manchego cheese, tapioca starch, smoked paprika, salt, cumin, and black pepper until thoroughly combined.

Step 3

Add the egg white and olive oil. Stir with a fork until the mixture starts to clump, then knead with your hands until a smooth, cohesive dough forms.

Step 4

Place the dough between two sheets of parchment paper and roll it out to about 1/8 inch thickness. The dough should be even throughout for consistent crispiness.

Step 5

Remove the top parchment. Dust the surface lightly with a little extra smoked paprika and sprinkle with flaky sea salt. Score the dough into small squares or diamond shapes using a pastry wheel for a more elegant look.

Step 6

Transfer the parchment with the scored dough onto the baking sheet. Bake for 15 to 19 minutes, until the crackers are golden brown and feel firm when gently pressed.

Step 7

Let the crackers cool completely on the pan before snapping them apart. The smoky, nutty manchego flavor is absolutely addictive. Serve alongside marcona almonds, olives, and cured meats for a stunning Spanish-inspired snack board.

My Tips

Grate the Manchego Super Fine

Use the smallest holes on your box grater or a microplane to grate the manchego. You want it almost powdery so it blends evenly into the almond flour.

If the pieces are too big, you’ll get uneven spots in the dough. Some crackers will have clumps of cheese that brown faster while the rest stays pale.

If your manchego feels soft and sticky while grating, pop it in the freezer for about 10 minutes. Cold cheese grates way easier and won’t clump up on you.

Get the Dough Evenly Thin

Rolling to 1/8 inch thickness is the sweet spot for these crackers. If the dough is thicker than that, the centers will stay soft and chewy instead of crispy.

A good trick is to place two wooden chopsticks or 1/8 inch dowels on either side of the dough as guides. Roll your pin over them and the dough at the same time, and you’ll get a perfectly even sheet every time.

Pay extra attention to the edges. They tend to get thinner than the center, which means they’ll burn while the middle is still underdone.

Keep the Dough Between Parchment

Almond flour dough is sticky and fragile. Rolling it between two sheets of parchment paper is the only way to do this without making a mess.

If the dough sticks to the top parchment when you try to peel it off, slide the whole thing onto a cutting board and refrigerate it for 5-10 minutes. The dough will firm up and the parchment will peel right off cleanly.

More Tasty Recipes

• Gluten Free Cheddar Cheese Crackers
• Gluten Free Everything Bagel Crackers
• Gluten Free Rosemary & Sea Salt Crackers
• Gluten Free Savory Seed Crackers
• Gluten Free Crunchy Cheese Crisps

FAQ

Can I substitute the Manchego cheese with something else?

You can use Parmesan or aged Pecorino Romano as a substitute. Both are dry, salty cheeses that grate finely and melt into the dough in a similar way to Manchego.

Just keep in mind the flavor will shift a bit – Manchego has a nutty, buttery taste that pairs really well with the smoked paprika, so the closer you can get to that profile, the better your crackers will turn out.