Crackers Whipped these babies up as a variation on a paleo chip...

Crackers Whipped these babies up as a variation on a paleo chip recipe I’ve seen. They are easy and fast, and definitely as tasty and satisfyingly crunchy as regular crackers.​INGREDIENTS3/4 cup almond meal2 sprigs rosemary leaves, finely chopped (or any herb you’d like really)1/3 cup finely shredded Parmesan cheese1/4 cup sesame seeds1/4 tsp each of the following: cracked black pepper, salt, onion powder, garlic powder, chilli powder1 egg white (from a large egg)​METHODHeat oven to 180C.Mix all ingredients together well until you have a dough.Between two pieces of baking paper, roll the dough into a thin rectangle big enough to just fit flat on a large baking tray.Remove the top layer of baking paper, score the dough into triangles with a blunt knife. Place baking paper and dough onto your tray, then bake until crackers are uniformly golden brown (between 8 & 15 mins depending on your oven).Remove, allow to cool for 10 mins then break into crackers.Will keep for 5 days in a sealed ziplock bag in the fridge.​great with cheese and pate! I’ve even used them as a sub for corn chips (with Mexican seasoning as the spices when I make them).http://bit.ly/2VknP7q

from KETO http://bit.ly/2GLWW9j
via IFTTT