The Best Low Carb Cracker Recipe Around

Easy Low Carb Crackers

I recently posted a picture of our wine and cheese night and everyone was asking if our crackers were low carb. Excited to say, yes! We made these easy low carb crackers with lavash bread!

I tried these a few different ways at different temperatures and different ways of applying the oil but this technique was my favorite. The quick way with fewer dishes is to just brush each side with some oil but I found that the crackers get coated better when you give them a good mix in the bowl resulting in a more satisfying cracker. I find my bread at Meijer most of the time, you can also purchase it here We like to use a truffle salt and black pepper combo. Use whatever salt you like, plain, garlic, smoked, etc.

One whole lavash bread cut into crackers is usually plenty for the two of us with some leftover. Make a double batch for a crowd.  What can you use these for? Well, as stated earlier we used them as a cracker for wine and cheese night, as a cracker for any dip you have, grind them up to use as breadcrumbs, or just on their own for a satisfying snack! I hope you love this snack as much as we do!

Recipes to go with Easy Low Carb Crackers

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The Best Low Carb Cracker Recipe Around
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4.56 from 29 votes

Low Carb Lavash Crackers

Course Appetizers and Snacks, Breads and Doughs, Vegetarian
Cuisine Game Day, Low Carb, Quick and Easy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 people
Calories 179

Ingredients

  • 1 piece Josephs Flax, Oat Bran & Whole Wheat Square Lavash
  • 2 tablespoons extra-virgin olive oil
  • salt and pepper

Instructions

  • Preheat your oven to 400°. With a pizza cutter take out one sheet of the lavash bread. Cut it into cracker size squares.
  • In a bowl add the squares and add the oil, salt, and pepper. Mix well to evenly coat all the chips.
  • Place the chips on a baking tray lined with a silicone mat making sure they are not overlapping. Bake for 5-7 minutes. After 4 minutes watch them closely. they go from golden to burnt really fast. I have lost a batch or two not paying attention and letting them burn.

Notes

Nutrition

Calories: 179kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 280mg | Fiber: 4g | Calcium: 150mg | Iron: 0.7mg

26 Comments

  1. 5 stars
    Great recipe but I am getting them either too salty or not enough. How much are you adding? Great to use with cheese and better yet, in salad, as croutons.

    1. Hi, maybe change the type of salt you are using? I have found the finer the salt the more it sticks.

  2. Use the seasoned popcorn flavorings to make a snacking cracker for when those cravings hit. I love the cheesy bacon, the white cheddar and the ranch ones.

  3. 5 stars
    Oh, the perfect foil for cheese dip! Dill dip! Egg Salad with BACON bits! Salty, crispy goodness all around. 🙂

    Tossing in the oil: great plan!

    I baked one lavash per the recipe. I got too impatient while those were baking and threw a couple squares into the microwave. Not bad! For the second batch I microwaved them for a minute plus and then baked them to finish. Microwaving dried them out and I think that made them crisper as well as all of them on them on the pan baking more evenly.

    My husband is going to love these! I love that they don’t take me a lot of prep to make.

    1. I’m so glad they worked out for you. I never thought of the microwave, and yes, egg salad is a regular in our house!

  4. I have made these and love them…. I’ve tried to add Italian Seasonings to them, but after cooking, the seasoning just falls off…. is there any way to keep that from happening?

    1. I have better luck having very fine seasoning adhering to the cracker. Maybe upping the oil a little or brushing with butter before adding seasonings. Or try crushing the seasoning in your hand to make it finer. Let me know if any of those ideas help!

    1. Sure, I just make sure they are all the way cooled and store them in a sealed container in the pantry. They last a few days.

    2. 5 stars
      Great! Love them but always getting them too salty or not enough salt. Any idea how much you add?

      1. Honestly no, I just sprinkle from high above the crackers until it looks right. I add the salt from my hand and not the shaker so I have more control.

    3. They are best eaten fresh but I store them on the counter in a airtight container for a few days.

  5. Finally, a good cracker to use with all the awesome low carb dip recipes! Thank you so much😊

  6. I just made these!!! AMAZING!!! Topped them with herbed cream cheese and smoked salmon!!! So simple to make.

    1. Awesome, I am so glad you liked them. Smoked salmon and cream cheese is delicious. I have a recipe on here for that as the topping on a fathead crust!

  7. This looks so easy and perfect for a low carb diet. Just pair it with a great dip and you are all set to go!

  8. I love my making my own crackers (weird, right?). I like knowing exactly what’s in my food, so what better way then to make it yourself using simple ingredients! These crackers look delish!

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