Paleo Savoury Crackers

Paleo Savoury Cracker Recipe.

We were seriously obsessed with crackers and dip back in the day! We definitely missed them when first starting paleo! So this was one of our very first paleofied recipes!

Warning: this paleo savoury cracker recipe  is very very very addictive! Enjoy with paleo hummus or beetroot dip!

Always merrymaking,

e + c

p.s this recipe features in our Make It Merry cookbook along with 70 other quick, easy and delish recipes to boost your health and happiness!

get your copy today!

paleo savoury crackers.
Serves 4
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
  1. 2 cups of LSA (ground linseeds, sunflower seeds and almonds)
  2. 2 egg whites
  3. 1 tbs coconut oil
  4. 1/4 cup of sesame seeds
  5. 2 tbs rosemary
  6. sea salt to season
  1. Preheat oven to 180 degrees celsius.
  2. Mix all ingredients together (it should form a sticky dough).
  3. Between two sheets of baking paper roll out the dough to 3mm thick (more like thin).
  4. Carefully peel off the top sheet of baking paper. Slice the dough into desired cracker size.
  5. Place on a baking tray and into the oven for 10 -12 minutes or until golden brown.
  6. Let cool and then enjoy with a paleo friendly dip!
merrymaker tip
  1. You can season these crackers with whatever you like! We have tried chilli flakes, cracked pepper, oregano, basil and paprika! YUM!
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Comments 15

  1. I’m a newbie at paleo, can you help me out with this LSA? Do I make it myself? I’ve never heard of linseed before, please help! Sounds delicious and my husband is dying to make crackers. Thank you in advance!

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    Hi Jessica! You can buy LSA (ground Linseed, sunflower seeds, almonds) already made – look in the health food isle in your supermarket or health shop. Alternatively just use almond meal! 🙂 Let us know how your husband likes them!

  3. I make these all the time (except 1 whole egg rather than the egg whites), with various flavours. We aren’t gluten free here but these are my #1 cracker, and fast becoming so for all my friends too. they are so fast to make. I love how rustic they look, and the large shards of them look decadent.

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    Hi Gillian! THanks for all of your comments! Glad to hear that you enjoy crackers like this all the time! We just use a whole egg these days too! We should update the recipe! Thanks 🙂 e + c

  5. Would love to make these (or something similar) for my 1yo but he has an egg allergy. Any substitute for eggs in this recipe that you could suggest? Thanks 🙂

  6. Hi ladies,

    Was just wondering – how long do these last in an airtight container? (Provided I don’t eat them all in one sitting.)



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  8. Hi, loved making these, but mine are a lot darker than yours even though I followed the recipe exactly! They still taste great though and will definitely be making again 🙂

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  10. Just made these to have with homemade soup. I didn’t have any fresh rosemary so used a teaspoon of dried and 2 teaspoons of dried Italian herbs , delicious, it’s a long time till lunch!!!

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  12. My son can’t eat lsa. Could I substitute some things with pepita seeds. Also eggs are a no no. Could he make them with a linseed egg. ( linseed and water )

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