Chia Crackers

Crack crackers.

The crack of snacks.

My checklist for a perfect snack: one I can make in bulk and keep at my desk, a snack I can take to a party [and even friends allergic to anything healthy will enjoy], a snack that will save me when I’m too busy to eat a proper meal, one I can take on a flight and eat on work trips.

The snack also needs to be sugar free, natural and low carb.¬† You would think I’m asking too much from a humble snack, except I’ve found the snack pot of gold at the end of the rainbow. They’ve been dubbed Crack Crackers because they are like the crack of snacks: highly addictive. They also happen to be gluten free.

These are super easy to make, but do require some fridge time, so don’t make these if you need to be at a party in 30 mins.

Kudos to Mike at The Iron You for the original recipe.

Lunch crackers


About 50 medium sized crackers. Tip: you can make them larger [say 5cm x 7cm] then enjoy with cheese / tomato or avocado / salt on top like you would a cruskit.


2 large eggs
4 tablespoons chia seeds
2 cups almond meal
12 tablespoons shredded parmesan cheese
1 teaspoon fine grain sea salt
1 tablespoon rosemary

Recipe [gluten free, sugar free, low carb, keto]

  1. Combine all ingredients in a large bowl and mould into a ball
  2. If too wet, add 1T almond meal at a time; If too dry, add 1T water at a time
  3. Put a lid on the bowl or wrap in beeswax wrap [anything to avoid using plastic!]
  4. Refrigerate for 30 mins – 3 days
  5. Take out of the fridge and sit for 10 mins
  6. Preheat oven to 160″
  7. Roll out a third of the dough between 2 sheets of baking paper, until a nice rectangle about 1-2mm thick
  8. Remove the top sheet of baking paper and sit on a baking tray
  9. Gently score the dough with a sharp knife into the size you’d like
  10. Bake 10-15 mins until golden, keep a close eye on them though – they burn easily! Sometimes I’ll remove the border of crackers and let the middle ones cook a little longer [only required if your oven is not amazing]
  11. Let cool fully before snapping into crackers then store in an airtight container

Enjoy with dips, a cheese board or open faced sandwich style.

Tip: you can wipe down baking paper, fold and store for re-use next time you make the crackers.

Adapted from The Iron You

Sliced crackers
















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