Paleo Saltine Crackers (AIP friendly!)

paleo saltine crackers

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It’s time for holiday snacking!

I’m always bummed waiting around for holiday meals to finish cooking, or standing around at the office waiting for the party to start and not having anything to snack on! Feeling left out, especially at parties that have been so much a part of my holiday traditions, has probably been the hardest part of eating Paleo and AIP. I can stick to my lifestyle eating habits without cheating because I know cheating will make me feel worse, but the feeling left out part is the pits!

I was so bummed, in fact, that I decided I needed to make some AIP Saltine Crackers.

Paleo saltine cracker

Well, I accidentally overcooked a cassava flour tortilla and made a crunchy chip, so I thought, well, cassava must be a good base for a cracker! It’s funny how baking mistakes usually lead me to creating more awesome recipes!

And sure enough, it is perfect for a saltine!

These crackers are the Paleo version of your childhood snack. They are crisp, yet soft, and salty. I love pairing them with a dip, like a creamy artichoke dip I whipped up for Thanksgiving (recipe coming soon!), or with a little bit of Paleo jam on top! So tasty.

paleo saltine crackers

Cassava flour isn’t terribly new to the Paleo baking world, but it’s getting better known because of a small business called Otto’s! They sell online and in many stores right now (check out their locations here) and will be in Whole Foods soon! The best deal is to purchase directly from their website, even amazon can’t beat their prices! Click the photo below to check them out. (If you’re new to cassava flour, try out the 5 lb bag, and then when you are in love you can start buying the 25 lb bag!)

 

If you are nervous working with new Paleo flours, you might want to check out my Paleo Conversion Charts!

 

paleo saltine crackers

Paleo Saltine Crackers (AIP friendly)

Ingredients:

  • 2 cups cassava flour
  • 2 tsp salt (depending on taste)
  • 2/3-1 cup water (depending on elevation!)
  • 1/3 cup olive oil
  • 1 tbs rosemary or other herb of choice (optional)

Directions:

  1. Mix cassava flour and salt in a small mixing bowl.
  2. Add water and olive oil into cassava flour mix and mix throughly.
  3. When liquid and dry ingredients are mix, begin to mold the dough into a ball. If it doesn’t stick together well, add a little more water (1 tbs at a time). You don’t want it too wet, but too dry is also a problem!
  4. Take 1/3 of the dough and place it on a large sheet of parchment paper, and place another large sheet above it.
  5. Roll the dough out until it is thin (1/8″). Remove top parchment paper. This might take some real elbow grease, but just keep at it!
  6. Score dough into squares with a knife, cutting equal strips down, and then squares across.
  7. Slide parchment paper with dough on top onto a baking sheet. Bake in the oven at 375 for 15-20 minutes, or until edges begin to be a golden brown then remove and cool.
  8. Repeat for remaining dough. Makes about 50-100 small crackers.

paleo conversion charts

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Paleo Saltine Crackers (AIP friendly!)
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 100
 
Delicious, crispy Paleo Saltine Crackers!
Ingredients
  • 2 cups cassava flour
  • ½-1 tsp salt (depending on taste)
  • ⅔ cup water + 2 tbs
  • ⅓ cup olive oil
Instructions
  1. Mix cassava flour and salt in a small mixing bowl.
  2. Add water and olive oil into cassava flour mix and mix throughly.
  3. When liquid and dry ingredients are mix, begin to mold the dough into a ball. If it doesn’t stick together well, add a little more water (1 tbs at a time). You don’t want it too wet, but too dry is also a problem!
  4. Take ⅓ of the dough and place it on a large sheet of parchment paper, and place another large sheet above it.
  5. Roll the dough out until it is thin (1/8″). Remove top parchment paper.
  6. Score dough into squares with a knife, cutting equal strips down, and then squares across.
  7. Slide parchment paper with dough on top onto a baking sheet. Bake in the oven at 375 for 15-20 minutes, or until edges begin to be a golden brown then remove and cool.
  8. Repeat for remaining dough. Makes about 50-100 small crackers.

 

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12 responses to “Paleo Saltine Crackers (AIP friendly!)”

  1. I’m so excited to try these! I’m pregnant and saltines have sounded so good when I’m nauseous…so excited I can have some now!!

  2. FINALLY, aip crackers that actually crunch!!! These are so so so good! Thank heaven for mistakes!!! ?????????

  3. Thanks for this recipe. I recently found out I have an autoimmune disease and I’m trying to find a recipe for my church to use as communion crackers. We have soy, grain, and I need it to be free of potato starch (nightshade). Now I just need to know if anyone has a latex sensitivity. Apparently, cassava can cause problems in cases of latex allergies! It’s hard to find the perfect recipe but this sure comes close!! Thanks for sharing your recipe.

  4. Hi. I made today your crackers. Looks very good. But when I tried it was so hard. Did everything by your recipe with Ott’o cassava flour. 375 and 20 min in oven.. Pull it out and put it back for next 10 min. And I rolled exactly 1/8 ”
    What do you think could go wrong ? Thanks.

    • It could possibly be needing a long baking time. I’ve noticed that the thinner I can get them (even thinner than 1/8 in) then they are less hard. increasing baking time can help as well.

    • Hi Amelie! I’ve never tried freezing them, but you definitely can! I think they have a similar shelf life to regular crackers. I found a snack bag with them in it 4 months later and they were fine! A little hard to chew, but no mold or anything.