Gluten Free Smoky Paprika & Manchego Crackers
These gluten free smoky paprika and Manchego crackers are perfectly crispy and packed with bold, savory flavor. They're ideal for snack boards and entertaining.
Equipment
- Rolling Pin
- pastry wheel
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
Instructions
- Preheat your oven to 325F and line a large baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, manchego cheese, tapioca starch, smoked paprika, salt, cumin, and black pepper until thoroughly combined.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition
Serving: 1servingCalories: 59kcalCarbohydrates: 2gProtein: 2gFat: 5g
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