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GET IT NOWThese almond flour crackers are my HG cracker recipe. They’re crispy, buttery, healthy, easy, and they have a base of just 2 ingredients — that is endlessly customizable from there. They check all the boxes, so I try to keep a batch in the pantry at all times. I’ve also served these almond crackers for extended family and friends that aren’t eating healthy, and everyone loves them. Make them with me to satisfy that craving for crunch!
Why You Need My Almond Flour Crackers Recipe
- Crunchy and buttery – I’m obsessed with the texture and nutty, buttery flavor, with no actual butter involved. And these have been so popular over the years that they even made it into my Easy Keto Cookbook.
- Just 2 simple ingredients – Plus salt. The neutral taste goes with everything. I’ve got a bunch of variations below if you want to experiment with different seasonings (sweet or savory) in your almond flour crackers.
- Versatile – They’re equally exceptional for a healthy snack all on their own, for dipping, and for topping.
- Keto friendly and grain free – These keto crackers have just 4 grams net carbs per serving, with squeaky clean ingredients that work for almost any eating lifestyle (gluten-free, dairy-free, paleo, whole30, low carb, and just plain healthy). And I promise you’ll enjoy them even if you aren’t any of these.
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour crackers, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
- Almond Flour – The main ingredient! The healthy fat content makes them taste buttery without any actual butter. But not all brands are created equal — I recommend Wholesome Yum Blanched Almond Flour for the best taste and texture. Different brands vary in coarseness, so some can make your almond crackers gritty. Almond meal or “ground almonds” are the worst in this regard. If you want to use coconut flour, it won’t work as a 1:1 replacement, but you can try my coconut flour crackers instead.
- Egg – Used as a binder. A flax egg or other egg substitute will also work, but the crackers will be more fragile.
- Sea Salt – You can add a little black pepper, too, if you like.
These ingredients make the most basic crackers, but you can experiment with my flavor variations below.
How To Make Almond Crackers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the almond flour and sea salt in a large bowl. I like to use a whisk to break up any lumps.
- Add the egg. Mix well, until a crumbly dough forms. (You can also mix the dough in a food processor if you like — less work, but more cleanup.)
- Roll out and cut the crackers. Form the dough into a ball and place between two large sheets of parchment paper. Use a rolling pin to roll out into a large rectangle, then cut into smaller rectangles with a pizza cutter or sharp knife. (I love this rolling pin, which is marble to prevent sticking and so affordable!) Prick with a fork or toothpick. Carefully transfer the crackers to a baking sheet with parchment paper.
- Bake until golden. Your almond flour crackers are done when they are golden on the edges. Let them cool completely to crisp up.
My Recipe Tips
- The dough consistency can vary a bit. It depends on how you measure the almond flour, so sometimes it’s a bit more crumbly and sometimes less so. I find this dough is pretty forgiving and the keto crackers still turn out as long as you’re able to press the dough together between your fingers. If it’s so dry that you can’t, you can add a little butter or oil, a teaspoon at a time.
- Roll as evenly and thinly as possible. Uniform thickness ensures that your crackers bake evenly, and rolling them extra thin ensures that they get crispy. If some areas are thick and some are thin, the thinner areas will burn by the time the thicker ones are done.
- Repurpose any extra dough on the edges. When rolling it out, your goal is a rectangle, but it usually rolls out into an oval, so you may need to cut away some dough and re-attach it. You can do this as many times as you need to.
- Use a cookie spatula to transfer the crackers. This isn’t required, but I find it helpful to use a thin spatula like this to transfer them to the baking sheet without breaking.
- Why prick with a toothpick or fork? It’s not just for appearance! This helps the almond flour crackers bake evenly and prevents bubbling.
- Want different shapes? You can easily cut these into triangles, or even use a round cookie cutter to make round crackers. But rectangles (or squares) are the fastest and easiest!
- Watch closely during baking. The crackers go from crisp to burned a bit quickly toward the end. Baking time can vary depending on your pan, your oven, and how thinly you roll out the dough.
- Cooling is crucial for crispy results. They will be fragile and a little soft while they are still warm, but get crunchy once they cool.
Flavor Variations
These almond flour crackers have a neutral flavor that goes with anything, but there are so many flavor options! You can sprinkle these additions on top before baking or mix them with the dry ingredients before adding the egg.
- Seeds – Sesame seeds, chia seeds, or poppy seeds add nice flavor and extra crunch. My personal fave is everything bagel seasoning.
- Herbs – I recommend using dried herbs rather than fresh. Rosemary, basil, thyme, or parsley work well, or do a combo with Italian seasoning.
- Spices – Garlic powder and onion powder pair nicely with many of the herbs or seeds above.
- Cheese – Try a sprinkle of grated parmesan cheese on top before baking.
- Mix-Ins – Stir diced sun dried tomatoes, raisins, or dried cranberries into the dough. If you opt for the tomatoes, dry the oil very well so your crackers don’t turn out oily.
- Sweet – I’ve gotten this question a lot since I published this keto crackers recipe back in 2016, and yes, you can make them sweet! Add a few tablespoons of Besti sweetener, vanilla or almond extract, and maybe even a little cinnamon or pumpkin pie spice for a sweet cracker. Just don’t add too much sweetener, or the dough will be too dry.
Ways To Eat Them
Like I mentioned, these almond flour crackers are so versatile that they go with pretty much anything! Here are some of my favorite ways to serve them:
- Dips – These are perfect for scooping up my spinach artichoke dip, cold crab dip, or bacon ranch dip. My latest fave is cold spinach dip.
- Toppings & Spreads – Make little appetizers with sliced cheese, jam, cream cheese and lox, a smear of chicken liver pate, a dollop of low carb chicken salad, or serve them with a cheese ball. They’re also perfect for a charcuterie board.
- Soups & Stews – I love these keto crackers for crunch with keto chili (or my classic chili), but they’re also lovely with low carb chicken soup or really any of my healthy soup recipes.
More Keto Cracker Recipes
These almond crackers are my all-time favorite, but I’ve got more low carb cracker recipes you can try:
Almond Flour Crackers (2 Ingredients)
My almond flour crackers recipe is crunchy, buttery, and so easy, with just 2 ingredients! They're keto, gluten-free, and just plain healthy.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C) . Line a baking sheet with parchment paper.
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Mix the almond flour and sea salt in a large bowl. Add the egg and mix well, until a dough forms (You can also mix in a food processor).
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Place the dough between two large pieces of parchment paper. Use a rolling pin to roll out to rectangle, about 1/16 (.2 cm) thick (It will tend to roll into an oval shape, so just rip off pieces of dough and re-attach to form a more rectangular shape).
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Cut the cracker dough into rectangles. Prick with a fork or toothpick if desired. Place on the lined baking sheet. Bake for 8-12 minutes, until golden.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 5 crackers, or 1/6 of entire recipe
- Tips: Check out my recipe tips above to help you if your dough consistency doesn’t seem right, ensure even baking, get crunchy results every time, and more.
- Store: Let your almond crackers cool completely before storing them, or they will not stay crispy and will spoil faster. Keep them in an airtight container for up to 1 week.
- Freeze: If you want them to last longer, keep the crackers in the freezer for up to 6 months. I line parchment paper between layers to prevent sticking.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook and Keto Cheat Sheet System.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Crackers Recipe
523 Comments
lori
4OK, let’s get serious for a moment…Are you kidding me????? I will NEVER buy a cracker again. So easy to mix (used food processor)–So easy to roll–(placed between two pieces of parchment paper)–SO YUM! I split the crackers up into three groups with seasons. The first group was plain. The second group, sprinkled cinnamon on top. The third, sprinkled garlic and onion powder. Can hardly wait to bake a second batch. TY for easy peasy tasty recipe!
Elizabeth Toward
1Easiest cracker recipe!! Add 1 cup shredded cheese and they become and stay crispier than any almond cracker I’ve ever had!!
I add garlic powder, onion powder, and all flavor bagel seasoning. Add your favorite either to the recipe or sprinkle on top and lightly roll into the flattened dough.
I cut mine with a pizza cutter. I make them about 1” x 1”. More the shape of wheat thins, then they don’t need the forked holes!!
I highly recommend this recipe!! Easy to make your favorite flavor!!
Maya | Wholesome Yum
0Thank you for sharing your variation and tips, Elizabeth. It sounds delicious.
Jeanne Wagner
1These crackers are delicious. I just made three batches for the very first time for our Christmas spinach artichoke dip. We also make that a keto recipe. They are also easy to make being just a three ingredients and this will be our go to cracker from now on. You can’t get anything in the stores this healthy. Now I want to experiment with sprinkling garlic powder and other things on top of them before they go in the oven. I did not see an option to post a picture along with my comment, or I would have. I have a large plate of them right here. Thank you, Maya, for such wonderful recipes!
Maya | Wholesome Yum
0Thank you so much, Jeanne! I’m so glad you liked them. You can post a picture on Facebook or Instagram and tag me @wholesomeyum so I can see. 🙂 Happy holidays!
Kim
1I cannot even believe how great these are!! I have been wanting cracker. Just craving them every time I look at the ingredients I can’t bring myself to buy them and then I found this recipe! They are fabulous!! Adjusting the time and keeping a good eye on them works for me in a toaster oven!! I can really see how these can be adjusted with different seasonings too!! Fabulous thank you for this recipe!!
Kathy King
1I just made these for the first time today. I love them! I miss my snack crackers and these are easy and so good.
Dianne
1I was wondering if you baked these crackers in mid oven rack (like a cake) or do you bake them on a higher rack (like a cookie). Your recipe sounds great and I am keen to try it out as our family prefers to eat gluten – free and one of us deals with big inflammation issues from arthritis. So eliminating grains is a must but finding a tasty substitute is not always easy!. Thank you for sharing this information.
Maya | Wholesome Yum
1Hi Dianne, I bake these on the middle rack. Hope you like them!
Yvonne
1Hi, I’ve just made these and they’re delicious. I’m celiac and have been trying to find healthy alternatives to shop bought bread and crackers which tend to be full of rubbish. It’s great to find something that is healthy, tastes great and so easy to make. The dough was great to handle and the more it was kneaded, the easier it was (must have been the oils in the almond flour). They baked great in my air frier at about 150c for about 12 mins and turned half way through. Thanks very much
Lisa J. Jacobs
0I appreciated your video – you did even though it wasn’t perfect and that showed us to use a large egg. I weighed out the flour too. They came out perfect. Thank you. Next time, I want to see if I can get them crispier. I think if I roll out them out more maybe.
Maya | Wholesome Yum
0I’m so glad that was helpful, Lisa! Thank you. Yes, the crispness depends on thickness and baking time, and also they crisp up more as they cool.
Amy M.
0I thought these delicious crackers needed more spices/herbs. The crackers are much more buttery tasting the next day. I am impressed and recommend trying these as written.
Wholesome Yum D
0That’s so helpful, Amy! It’s always interesting how the flavors can change after resting! I’m really glad they won you over in the end.
Carmi
0Easy to make and they’re perfect for low carb snacking. Thank you for the recipe.
Wholesome Yum D
0Thanks, Carmi! I’m so glad you liked them, always love having a good low carb snack on hand!
Su
0Wow… I may be late to this party but this recipe works and I can’t believe I now have crackers to munch on. I was a little skeptical about how easy it is / would I know what the dough should feel like etc. It is possibly forgiving and I added poppy seeds and some cheddar as I had them lying around. Look forward to making sweet version of this. Thank you so much Maya for this recipe.
Wholesome Yum D
0So glad you found your way to this one, Su! It’s never too late and I love your additions with poppy seeds and cheddar. Let me know if you try a sweet version next!
san
0My daughter has a nut allergy, can I use the coconut flour by same company?
Maya | Wholesome Yum
0Hi San, No, I’m sorry, those flours are very different and not interchangeable. My flax seed crackers are nut-free.
Cindy Rose
0These are so easy, quick and delicious, I make a batch every weekend. Twice a week if I’m taking an appy elsewhere, so I know there will be something I can eat. 😉
I’ve added 1/4 c finely shredded cheddar…YUM! I’ve added a generous sprinkling of garlic powder to the dough…YUM! I’ve topped them with a brush of butter and almost every spice (or spice mix) you can think of…YUM Squared!!!
Wholesome Yum D
0Love hearing that you’re making these so often, Cindy! All your variations sound amazing—cheddar, garlic powder, butter, and all the spices? Yum for sure! Thanks so much for sharing your tasty twists!
Honey
0These are so good. So easy to make. I love seeds. So I add 1 teaspoon each of poppy seeds black sesame and white sesame. Just right into the dough. I also add more salt into the dough. Nearly double. I find some are ready before others. Maybe just my oven. So I keep checking them and I get them out as they become ready in batches. I’ve made 3 batches in 2 days. Love them. So do my non keto family
Maya | Wholesome Yum
0I’m happy you liked them! Those toppings sound great. Yes, some can be ready before others either due to slightly uneven oven heating or due to slightly different thickness. Checking on them like you’re doing is perfect. Enjoy!
Brian
0Thank you for this recipe and process. It represents a special treat for a Friend but everyone else loves them as well. Can never make enough.
Maya | Wholesome Yum
0You’re very welcome, Brian! Hope your friend loves them, too.
Linda Reder
0I’ve made these several times and really enjoy when I’m looking for a cookie or cracker crunchy snack. You can make them with different seasonings as well. Enjoyed
Maya | Wholesome Yum
0That’s so great to hear, Linda! Yes, endless seasoning possibilities here.
Kim Luadzers
0So yummy, my family loved them! I love your recipes, especially since I have alpha-gal and dairy allergies.
Maya | Wholesome Yum
0I’m happy to hear that, Kim! You and your family enjoy.
Liz
0I love these Almond Flour Cackers! They are easy to make and are a nice savory snack on their own. To make it more decadent, I top a cracker with a smear of peanut butter and a small piece of 85% dark chocolate – YUM!
Maya | Wholesome Yum
0I’m so glad you love them, Liz! That sounds so good with peanut butter and dark chocolate.
Marina
0This is an absolute win for me, I so missed having a crunchy cracker, now I wont buy or make anything different! I added garlic, rosemary and a bit of parmesan and boy its delish. Also substituting a cup of LSA makes another beautiful cracker. So many combinations, so easy. Thank you.
Maya | Wholesome Yum
0I’m so happy you liked these almond crackers, Marina! That’s one of my favorite seasoning combos. Enjoy!
Leah
0Super simple recipe and really fun to make. Despite not having a rolling pin, these turned out great. I love that there are only 3 ingredients and basically endless variations depending on taste and/or mood! I made mine with everything seasoning. Now planning to make the cold spinach dip recipe to dip these in!
Maya | Wholesome Yum
0Thanks, Leah! I’m glad they turned out well even without a rolling pin. Hope you like the cold spinach dip!
Cindy Rose
0Forgot the stars… a perfect 10! 🙂
Cindy Rose
0Quick and easy, deliciously delicate, but crunchy and satisfying.
Made these to settle an upset tummy…mission accomplished!
Maya | Wholesome Yum
0Thank you, Cindy! Hope you’re feeling better.
Terry Larson
0Tasty and great for salsa and charcuterie board with cheese and sausage meats. Nice scoop for hummus.
tongilava
0These crackers are easy to make and hold together well, as well as tasting good.It’s great to have a savoury biscuit. I think a small amount of dried herbs eg oregano or thyme, or curry powder would give different flavours.
Maya | Wholesome Yum
0I’m glad you like them! Yes, you can easily add herbs or spices — I have a bunch of variations listed above. 🙂
carol
0These are the best and easiest crackers to make! I add salt, pepper, garlic powder and onion flakes to mine. I’ve added toasted sesame seeds before but only if I have them in the house. I roll them as best I can into a triangle but I don’t drive myself crazy. They don’t need to win any blue ribbons for looks — they just need to be yummy for me. 🙂
Maya | Wholesome Yum
0I’m so glad you like these keto crackers, Carol! I love those seasonings, too. I agree, I don’t need them to look perfect — just taste amazing.
Mona Sims
0I love this recipe! What could be easier…..first time I made them, I spritzed olive oil and sprinkled with rosemary. This time, I’ve added Jarlsberg and a few spices; 4 minutes left to bake…. 🙂
Pam
0Thank for the air fryer bit.
Maya | Wholesome Yum
0Thank you, Mona! Yes, there are lots of ways to customize these keto crackers. 🙂
Dee Lutsky
0So I only had 1 1/2 cups of almond flour left so I used coconut flour for the other 1/2 cup. I did have to use 2 eggs however because it just wouldn’t hold together but Man are these so good.
Pam
0OMG I love these. I mixed it in food processor. Then cooked in Air fryer like someone said. 350 for 10 minutes. But made mine a little thick, but good for dipping into my chicken salad. Thank you
Maya | Wholesome Yum
0Hi Dee, Almond and coconut flour are very different and not intechangeable at all. That’s why your dough didn’t hold together. Sorry to hear that happened! Feel free to ask if you need substitutions, always happy to help.
Mona Sims
0This is my attempt at making almond flour crackers. Prior to baking, I spritzed the dough with olive oil and sprinkled some rosemary on top. I will not purchase another box of crackers again!!!! Thank you!
Maya | Wholesome Yum
0Thank you, Mona! I’m so glad you liked these!
Danielle
0I made these and added chia seeds and everything without the salt bagel seasoning. The dough came together as demonstrated in the ‘How to” video. I didn’t make them immediately, but placed the dough in a container in the refrigerator for when I felt like completing the next steps. I took the dough out and let it come to room temp the next day, rolled it out as instructed and baked. At first I thought these keto recipes are fails. But I let the crackers cool completely and they crisped up some. They turned out tasting pretty good. I will definitely make them again as I have need of crackers with cream cheese or or regular cheese cravings. It’s a keeper for me.
Ginger
0Do you know how much cholesterol is in the crackers?
Maya | Wholesome Yum
1Hi Ginger, Sorry, I don’t. You’d have to calculate that yourself.
Annette
0Oh my thank goodness I was getting to the stage where I felt desperate for a cracker and the ones I’ve found were not nice. This was easy and yum. Thanks
Jan
0These are sooooo gorgeous and so easy to make. I needed something for my cream cheese and nut butter that I was craving. I just stopped myself from dipping my finger in it.?. Thank you for a lovely recipe. I just need to practice getting them a bit thinner but they taste so good. X
Laura
0Love these crackers!!! They are so easy and very tasty! But I have a question. The first time I made them, they came out very firm and hearty so that when you bit down on them, you got a nice solid crunch. Loved that! Then every time since, they are still crisp, but they seem to be more fragile and crumbly. I cannot figure out the variable(s) that could account for that and wondered if you have any ideas? I liked the firmness of the first batch partly b/c of the texture, but it also makes it a lot easier to put them in a baggie and carry with me.
Siobhan
0I’ve made these crackers with a variety of added things….chia seeds, rosemary (dried) thyme (dried) ….and still experimenting. They are the easiest cracker I’ve ever made and to my mind the healthiest and tastiest. Thank you
steph
0wow- so easy and a great base for toppings. just tried them on the spur of the moment as I was contemplating spending a lot of money on keto snacks on amazon, which felt painful and wrong. Thanks a lot!
Karyn
0I’m allergic to almonds(coconut too.) can I use sunflower seed flour in place of Almond flour?
Maya | Wholesome Yum
0Hi Karyn, I haven’t tried that before, but I think it would probably work. Let me know how it goes if you try it!
jeanna
0why isn’t the picture of the crackers on the recipe when i print it?
Wholesome Yum D
0Hi Jeanna, You can find the image in the top right corner of the page when printing.
Sharry
0I love to bake, but I found rolling out the dough cumbersome. Someone suggested round crackers instead by 1/4t onto parchment & squish it flat to 1/4″ thick. I also added the extra 1T melted butter & instead of water added a bit of olive juice & spices for a savory flavor. Much easier & flavorful.
Jazz
0I love these crackers!!! These are by far the best tasting keto crackers I’ve had in the 2 years I’ve been keto! As recommended by a couple people in the comments i added a tablespoon of melted butter. I also used a little garlic powder, rosemary and nutritional yeast for flavour, DELISH!
Sersi
0When I lifted the parchment paper off the dough, it stuck to the 2 pieces of parchment paper equally resulting in just a light coating of dough on each piece of parchment, not thick enough for a cracker.
Maya | Wholesome Yum
0Hi Sersi, This can happen if your kitchen is warm and the dough is warm. You can spray the oil with a little parchment paper before rolling to prevent sticking.
Donna
0Really great, simple recipe. I even made my own Almond flour first ( just ground almonds till very fine). I was amazed that such a simple recipe could taste so good. Well done!!
Ani
0Absolutely perfect the first time ? I used Everything Bagel seasoning and they are soooo yummy!
Linda
0I wish they were as crunchy as store bought. Fist day sorta crisp but second day not so much. Hubby loves them.
Julie
0They have good flavor. Even when they are plain.They are quite crumbly though. Next time I may add another egg or egg white
Laurie
0These are scrumptious!! OK, I have some tips…
Due to reading all the other reviews, this is the recipe I come up with:
I follow Maya’s instructions but I add 1 T melted butter when I add the egg. I combine all that in the food processor but it’s always still very crumbly at this point for me. So, I add a few drops of water at a time (go slowly – up to maybe 1-2T at most), just until it comes together in a ball. Once that happens, I stop the processor and start to roll it all out on parchment. My dough is much wetter but it rolls much more nicely than even Maya’s video. After it’s rolled out, I score it all with a knife and prick it with a fork (I think that’s just for eye-candy?). Then, to make things easy on myself, I slightly lift the edge of that parchment and slide a pizza pan under the whole thing. I bake the crackers for the first 8 minutes on that parchment. Now, I added a lot more moisture to the crackers so they need to bake longer than the original recipe. After the first 8 minutes of baking, they’re fairly solidly holding together. So, I pull that out of the oven, place a parchment on the top, invert a pan on top and flip the whole contraption over. Remove the previously bottom parchment from the top and bake 8 more minutes. At this point, you’ll just have to watch it for the done-ness you prefer. I prefer mine a golden brown and if your edge pieces are a little thinner than the others, you might need to remove them a few minutes early or they’ll get too brown and have a slightly burnt taste.
I am so in love with these crackers!! 🙂 Thanks again, Maya, for a fantastic recipe! 🙂
Malapert
0AMAZING!! And, CRUNCH!! Man do I miss crunch on keto! I have an allergy to fresh fruits and veggies so I can’t even use celery and carrots. These might have just single-handedly saved my keto diet. 😉 Thank you!!
As written, I couldn’t get mine to hold together. So I added 1tbsp melted butter and a tiny bit of water. I might have had to bake mine a minute longer but they are crunchy and taste great. Thank you so much!!
Nathan
0Okay so I had a little problem with mine being too crumbly I just added some carb smart milk so they can still be keto and the dough cane together perfectly I just ended up asking myself how do these taste delicious and buttery when i did not put any butter in them. I am going to buy your book if all your keto recipes are this good. 10 stars if I could.
Dj
0I’ve been craving sardine pate, but what to put it on. Saw your recipe, comments, and video so decided to give it a go. Forgot that hubby had eaten our last egg so used egg whites and a pat of butter. All I’ve got to say is, Wow! Got excited when I pulled the first batch out to cool and I could tell they were crisp. Just had one after a minute to cool and they taste great. Thank you.
Cathy Buckingham
0I love this recipe, but it is too dry to roll out.
I’m going to add a little water.
GP
0Used a flax egg for the binder…came out tasty and crunchy. Excellent recipe!
Deb Cue
0P.S. I froze the crackers on the paper for 5-10 minutes before trying to handle them to put on the baking sheet. While they were freezing, I used any excess dough and rolled more crackers.
Deb Cue
0These are hard to roll the same thickness, but it was my first time, so maybe I will get better. I had no parchment paper so I rolled them between wax paper and sprayed the cookie sheet with PAM. It formed a “dough” perfectly with just a fork and my hands! 🙂 I baked them for 12 minutes, but some of the “thinner” ones came out at 10 minutes. Next time I will measure the salt to 1/2 tsp (I eyeballed it and mine were a bit too salty). One person suggested sprinkling salt on the top. I would say they are salty enough, but some people like salt more than others. They did not stick at all (no parchment paper) to the baking sheet and they are nice and “strong”. Do they taste like a Ritz? No, but that’s OK. I am going to keep this recipe and do them to perfection next time. So very simple. I am going to have cheese and crackers tonight! This is a must save recipe for sure!!!