These sturdy little crackers are tasty, versatile, and hold a good crunch. They're Paleo, grain-free, and dairy-free. They're perfect for dipping and snacking on the go.
Add egg and melted coconut oil to dry ingredients and mix together by hand until mixture forms a dough. Gather dough into a ball.
Place ball between two sheets of parchment paper and roll out to 1/8" thickness. Be sure to roll dough as evenly as possible for even cooking and crispiness.
Transfer parchment paper with dough onto a baking sheet.
Cut dough into small 1.5" x 1.5" squares (or desired size/shape). No need to separate squares prior to baking.
Bake at 350 degrees for 15 minutes until slightly browned.
Allow to cool, then break crackers apart and serve.
Notes
Roll thinner for crispier crackers
Store in a zip lock bag or tightly sealed container in the refrigerator.
These are best eaten within 2-3 days as they tend to soften up after that.