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Crack Crackers

recipe by Naomi Sherman

Nutrition Facts



My name is Naomi and I’m a muncher.

Yep. My biggest downfall will always be potato chips. There is something about that satisfying crunch between my teeth that I really love.

However, in the past this either led to mindless snacking (hello family sized potato chip bag) or feeling resentful and deprived. No more, people!

These crackers are cheesy and salty and a little bit herby and they have the most delicious crispy texture.

Be warned that are are addictively good, so must be served with a healthy side of self control. Or eat the lot, I’m not gonna judge.

They’re light enough to savor by themselves, but sturdy enough to hold a good scoop of dip. Best of all, they’re easy and the batch makes heaps. You’re welcome. Enjoy!

The recipe


180 grams of almond meal
40 grams of ground flaxmeal
150 grams of finely grated parmesan (not that gross stuff in a can though)
20 grams of nutritional yeast
1/2 teaspoon of dried herbs
1/2 teaspoon of onion powder
30 grams of ghee
2 eggs


Step 1
Pre-heat oven to 170 C
Step 2
Place all of the dried ingredients into a large mixing bowl and stir to combine.
Step 3
Place ghee in a microwave safe jug and melt.
Step 4
Add eggs to ghee and whisk until mixed.
Step 5
Pour egg mixture into dry ingredients and mix until a dough forms.
Step 6
The dough will seem a bit dry and crumbly but don’t add any more liquids, just keep pressing it together – trust me.
Step 7
Tear sheets of baking paper to the size of your over trays. I use two large ones.
Step 8
Divide the dough in half, or quarters if you have small trays, form into a ball and place on baking paper.
Step 9
Cover with another sheet of baking paper and get to work with your rolling pin.
Step 10
You want your dough to be very thin, about 3mm. Don’t panic though, they still taste amazing if they’re a bit thicker they just won’t have that crispy feel.
Step 11
Once they’re all rolled out use a knife or pastry cutter to cut them into shapes.
Step 12
Place in the oven and cook for 15 minutes, keeping an eye on them in case of over browning.
Step 13
When the time is up, remove them from the oven and use your knife to re-cut the lines that you marked prior to cooking. This will snap the crackers apart.
Step 14
Once separated, place the trays back into the cooling oven and leave them in there until cool.
Step 15
Store in an airtight jar or container and try not to eat them all at once.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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