Mireille's Journey To Health


Paleo Green Chili and Herb Crackers

chili crackers

For some reason I’ve just really wanted a nice, salty snack lately.  I think it’s the heat here.  I drink a lot of water, but sometimes I notice symptoms of dehydration all the same.  I’ve found that when that happens, I usually need to up my electrolytes.  I think in this case, my body was telling me it needed some sodium.  At the store, they were practically giving away green chilis.  They had them priced so low!  I don’t normally buy green chilis, but I thought I’d give them a try.  When I got home, I decided to make crackers, and I thought it’d be a lot of fun to throw in a green chili.  I really love how these came out.  I kind of wish I had nutritional yeast on hand to make a nice cheese dip for them, but I suppose that will be another day because I’d have to order it.  However, if you have some, or if you eat dairy, these would go great with a nice cheesy dip!


1/2 cup coconut flour

1/2 cup hazelnut flour

1/2 cup almond flour

2 eggs

1/4 cup olive oil

1 tsp baking soda

1 green chili, very finely chopped

1 stalk of celery, very finely chopped

1/8 tsp turmeric

1/8 tsp tarragon

1/8 tsp ground mustard

1/8 tsp oregano

1/8 tsp sage

1/8 tsp red pepper

1/8 tsp chili powder

1/8 tsp rosemary

1 Tbsp dried onion

1/4 tsp black pepper

1/2 tsp salt

Spray oil

Directions:  Preheat oven to 275′ and line cookie sheet with parchment paper.  Mix flours, eggs, oil, and baking soda.  Add the chopped green chili and celery.  Mix well.  Add the turmeric, tarragon, ground mustard, oregano, sage, red pepper, chili powder, rosemary, dried onion, salt, and pepper.  Give it a good stir.  Pour cracker batter onto parchment paper.  Lightly spry the batter and your hands with oil so you can use your hands to spread the batter over the pan evenly, without sticking.  Spread it as evenly as you can.  Use a pizza cutter to carve out the tiny square shapes.  Bake for 45 minutes.  After 45 minutes, turn off the oven.  Keep the crackers in the oven an additional 45 minutes with the oven turned off.  They will continue to crisp as they continue to cool.


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