I used to like eating crackers with all kinds of toppings. Tuna, avacado, pate etc.
Is there any healthy substitute for crackers so that I can still enjoy a convenient snack.
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Cucumber slices are good for this. Also, if you eat cheese you can grate Parmesan or cheddar and put spoonfuls on a baking sheet and bake till they're brown, thin and crispy.
I make and use zucchini chips
I use the scalps of conquered enemies obtained from periodic raids on neighboring tribes, cleaned and cut into 1x1 inch squares and flattened using a large stone, then baked on a cookie sheet covered in aluminum foil or parchment paper in a convection oven at 375??F until well browned and crisp, about 12???15 minutes.
I use chicharonnes - pork rind (fried pigskin) - very crunchy and full of protein. Depending on the brand they either do or do not have much fat and salt.
Kale chips are fantastic. Break up Kale into cracker size pieces, dry, drizzle with olive oil and salt and bake for about 15 mins at 350 until crispy.
Thinly sliced jicama is a perfect topping/dip vehicle! It's kind of a pain to peel, but so worth it. :)
As Hannah suggested, if you eat cheese, you can bake or microwave small mounds or slices of cheese until brown and crispy. These are an awesome cracker replacement.
We've also done the prosciutto slices as Sal suggested. Pepperoni slices work very well also.
Finally, Girl Gone Primal posted a recipe fore sesame & sunflower seed crackers that work very well too. Adding a bit of salt or other seasoning helps.
To add to that list of veggies as crackers - very big, thinly sliced radishes are great, too.
If you are OK with cheese, grate small mounds of parmesan cheese on a cookie tray and bake until melted and crisped. Watch that they don't burn.
Thinly sliced pepperoni baked in the oven becomes crispy like chips or crackers also.
Sometimes I just use a spoon instead of a cracker (or if you want to be authentic, use your finger!). Other times, I use cheese or salami. Pate is good on cheese. Avocado goes good rolled in salami. For tuna, I add mayo and pickle and use a spoon. -Eva
i used to be a raw vegan, and one of the few tricks i still use are flax crackers. if you have a whole foods near by you can probably find some or if you have, or know someone who has a food dehydrator you can make them yourself. basically they are just soaked flax seeds, and seasonings spread out and dried until crunchy. I'm not sure if you could bake them in the oven, haven't tried, but if you can get your oven below 150 i bet it could work.
Cauliflower! Follow the cauliflower crust recipe here, and just divide it further than suggested so that you get cracker-sized pieces.
Why ditch the idea of having a cracker when you can make one healthier? We recently posted a recipe for crackers on our blog (www.Primal-Palate.com), which admittedly is inspired by something Son of Grok posted some while back. We've provided the link to that recipe as well in the post.
Here is the link to the recipe: Recipe
And here is how they turn out looking:
If you try them, let us know how they turn out. Good luck! -TFL
ive heard if u briefly bake prosciutto, it becomes crispy and can be used as a cracker.. never tried it though so lemme know how it goes..
but i just cut vegetables and use them as crackers.. cut cucumbers or carrots on the bias and thin and they can be crackers.. celery and jicama work too
I just did a post on my blog about these crackers. (www.tribaldiabetics.com) I found them at Whole Foods. They are called Flackers. 8 grams of carbs for 3 crackers...total. There are seven grams of fiber. 8-7=1. Only one gram of sugar split between 3 crackers. Organic Flax Seeda, Organic apple Cider Vinegar, Veg protein from Soybeans (I could do without this) Organic Rosemary and Organic Sage. No gluten. After not having a "cracker" in 3 years, I liked em. Read the blog post and see the picture. I am a Type 3 Diabetic and my blood sugar doesn't budge. It's nice to have one and slather on the Kerrygold...I could eat a stick on these.
Sunflower Sesame Crackers - my go-to recipe for accompanying my dips: http://girlgoneprimal.blogspot.com/2010/02/recipe-sunflower-sesame-crackers.html
Otherwise, I'll go the veggie finger route, or melt cheese when I'm doing dairy. I've also been known to serve dips with lettuce boats (little lettuce leaves which you spoon dip onto, then roll up), toasted salami slices, and as part of a bigger meal requiring the use of cutlery. Amazing how well most dips go when slathered on top of steak or chicken!