Olive Oil Crackers

Olive Oil Crackers

Crackers are so incredibly easy to make, I can't believe I've only recently started baking them myself! I've suffered long enough, eating Paleo without anything satisfying to dip into guacamole or baba ghanoush. That suffering is long gone in my kitchen with the creation of these savory olive oil crackers. These crackers are so versatile, you can make them plain, try any of my spice variations listed below, or add in your own spices and create tons of different crackers from one simple recipe! These crackers are reminiscent of Ciappe––a flat bread from the Ligurian region of Italy. The bread is made primarily from olive oil and wheat flour with some salt and usually rosemary or like herbs. It's very flat, about ⅛”-¼" thick and is really more like a cracker than a bread. I had some while spending my day at the beach in Monterosso (part of Cinque Terre), topped with the regions equally popular pesto––¡incredibile!


Olive Oil Crackers (Ciappe)

Prep Time: 10 min Cook Time: 14-15 min Total Time: 24-25 min Yield: 24 medium crackers


  • 2 cups almond flour

  • ¼ cup cold water

  • ¼ cup extra virgin olive oil

  • ¼ tsp salt

  • coarse sea salt (for topping)


  1. Preheat oven to 350 degrees F.

  2. Mix together almond flour and cold water in a medium sized mixing bowl. Pour in the olive oil, salt, and any other flavor variations and knead until well combined.

  3. Place dough between two pieces of parchment paper. Using a roller, roll out the dough until it is no more than ⅛” thick. Remove the top sheet of parchment paper

  4. If you make your crackers thicker than ⅛”, they will need extra cook time and they will come out more like shortbread.

    • Using a pizza cutter (or pastry wheel––if you’ve got one), cut the dough into a large square or rectangle. Remove the uneven edges and set aside. Cut your rectangle of dough into smaller, evenly sized pieces. Using a metal spatula, transfer to a parchment paper lined cookie sheet (I find it’s easiest just to turn the spatula upside down so the crackers fall off––the dough is a little sticky).

    • Repeat steps 3 and 4 until all of the dough is used. Sprinkle coarse sea salt across the top of each cracker and place in the oven.

    • Bake for 14-15 minutes, until the crackers are evenly browned, remove from oven, and let cool. Serve with your favorite Paleo-approved dip or just eat them plain! I really liked these with some crumbled meatball and sauce after my Sunday dinner or with some hummus!

    • *Crackers will keep best stored in an airtight container after fully cooling.

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