Dip Crackers

Dip Crackers

  • Serves: 40 pieces
  • Prep Time: 00:15
  • Cooking Time: 00:18

These light and crispy almond meal crackers are perfect for using with dips. If you would like a salty, crunchy snack, sprinkle with a few flakes of sea salt to eat on their own.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 cups almond meal/flour, (from blanched almonds)
  • 1/3 cup arrowroot flour, or tapioca
  • 2 tsp mustard powder
  • 1/2 tsp baking soda (bicarb)
  • 1/2 tsp fine sea salt
  • 1 lge egg(s)
  • 2 tsp filtered water
  • 1 tsp apple cider vinegar


Preheat oven to 160c (fan-forced).

Add the almond meal, arrowroot, mustard powder, baking soda and salt to a food processor. Process for 10 seconds to produce a fine texture.

Add the egg, water and apple cider vinegar and process until a dough starts to form (approximately 10 - 15 seconds). Remove from the processor and give the dough a quick knead to combine well.

Divide the dough in half and place one portion between 2 sheets of baking paper. Use a rolling pin to roll the dough out to a very thin 1.5 - 2mm thick rectangle. Remove the top sheet of paper and trim so you have straight edges. Set trimmings aside to be rerolled.

Slide the sheet of paper containing the rolled dough onto a baking tray. Use a pizza cutter or sharp knife to cut vertical and horizontal lines through the dough creating roughly 5cm squares. Repeat with the remaining dough.

Bake for approximately 18 - 20 minutes or until lightly golden and crisp. Cool on the trays then break up the crackers.

Store in an airtight container to keep the crackers crisp. They will keep for up to 10 days.

Optional: If you aren't using the crackers for scooping up dip, you might like to lightly sprinkle a few flakes of sea salt over the rolled dough before baking (a dip will already have salt added, the plain crackers work best).

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.

arrowroot flour

Arrowroot is a herb, the roots are cultivated for its starch properties. It is used in my recipes as a thickener and I also like combining it with almond meal to produce a much lighter texture, more like a gluten flour. I find the starch helps to bind the ingredients together. You can substitute tapioca flour, which is made from the dried roots of the cassava plant. Tapioca can be used in baking, it has a slightly sweet flavour. However, I do not recommend thickening with tapioca, as it has a stretchy, gummy texture. Supermarkets only sell in very small containers, which is not cost effective. Purchase from baking specialty stores, health food stores or online. ( When substituting for cornflour in recipes, 2 teaspoons arrowroot = 1 tablespoon cornflour/starch).

mustard powder

The mustard seed is a rich source of oil and protein. Mustard seeds are milled or ground to a powder and usually ground turmeric is added to provide a yellow colour and added flavour. When liquid is added to ground mustard the aroma and flavour comes out.

baking soda (bicarb)

Also known as Bicarbonate of Soda or Sodium Bicarbonate and is used as a rising agent in baking, it contains no gluten or grains. I use Bob's Red Mill baking soda as I find it rises better than other brands I've tried.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

apple cider vinegar

Apple Cider Vinegar is used extensively throughout my recipes due to its health benefits. When purchasing, look for raw unfiltered apple cider vinegar ‘with the mother’ it has a cloudy appearance. Avoid malt vinegars as they are made from barley and contain gluten.