Zucchini Onion Herb Crackers (Healthy-Keto Friendly)

Don’t do it! Don’t reach for the chips when you can swap with these keto-friendly herb “crackers” that are easy to prepare and support healthful snacking wherever you go. They are a perfect lunchtime substitution when paired with a nutritious dip or pesto. Totally satiating! Enjoy with kombucha or herbal tea and dipped in walnut-cilantro pesto.

Note: these are best dehydrated overnight using a standard dehydrator, but can be baked in a conventional oven at low temps or to desired crispness.

INGREDIENTS:

2 cups soaked almonds (soaked overnight or at least 3 hours with boiling water)

1/2 cup chopped onion (processed with an S blade in food processor)

1 1/2-2 zucchini, pulsed in food processor (to look like confetti)- about 3/4 cup chopped

3/4 cup ground chia seeds or ground flax seeds

2 tablespoons onion powder

1 tablespoon fennel

1 1/2 tsp himalayan salt or sea salt

Chop the zucchini in a food processor until it resembles pesto or fine confetti. Combine with onion, spices, salt and ground flax. For the “batter” into one large ball. Cut in half and place one half on a sheet of parchment paper (or non-stick baking sheet), place another piece of parchment on top and roll out the dough to uniform thickness. Score the dough into desired size rectangles and place on mesh sheet in dehydrator, or on a new piece of parchment for baking in the oven at low temp. Dehydrate for 12-16 hours depending on thickness, or bake at 275 in oven for 45 minutes or until light brown and desired crispness.