2

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Substitute for crackers?

Answered on September 12, 2014
Created August 22, 2010 at 10:10 PM

I used to like eating crackers with all kinds of toppings. Tuna, avacado, pate etc.

Is there any healthy substitute for crackers so that I can still enjoy a convenient snack.

1dd1d4bde5b46b4c90efeadea3a96a75

(180)

on January 26, 2012
at 02:41 AM

Flax = linseed = varnish. Extremely prone to rancidity. Humans shouldn't be consuming this. No hunter gatherers traditionally ate this: http://thepaleodiet.blogspot.com/2010/03/paleo-diet-q-epigenetics-flaxseed-oil.html

04293f705870e1837b8670d3c1cd5f67

(2261)

on September 12, 2010
at 05:31 AM

I do miss eating crackers.

04293f705870e1837b8670d3c1cd5f67

(2261)

on September 12, 2010
at 05:31 AM

yes, so does pepperoni, if your into that kind of meat.

154bf5c84f7bd9f52b361b45d05dbc3a

(1215)

on August 22, 2010
at 11:19 PM

I'll try it out. Thanks.

154bf5c84f7bd9f52b361b45d05dbc3a

(1215)

on August 22, 2010
at 11:19 PM

Thanks, I like the idea of using carrots as well.

154bf5c84f7bd9f52b361b45d05dbc3a

(1215)

on August 22, 2010
at 11:19 PM

Thanks a lot. Using cucumbers sounds like a great idea.

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17 Answers

best answer

4
C8521a858edd480815a55f683afff86a

(2065)

on August 22, 2010
at 10:34 PM

Cucumber slices are good for this. Also, if you eat cheese you can grate Parmesan or cheddar and put spoonfuls on a baking sheet and bake till they're brown, thin and crispy.

154bf5c84f7bd9f52b361b45d05dbc3a

(1215)

on August 22, 2010
at 11:19 PM

Thanks a lot. Using cucumbers sounds like a great idea.

3
4b97e3bb2ee4a9588783f5d56d687da1

on August 23, 2010
at 01:31 AM

I make and use zucchini chips

2
A480640a53eb5dc8966f49141942f705

on September 12, 2010
at 07:41 AM

I use the scalps of conquered enemies obtained from periodic raids on neighboring tribes, cleaned and cut into 1x1 inch squares and flattened using a large stone, then baked on a cookie sheet covered in aluminum foil or parchment paper in a convection oven at 375??F until well browned and crisp, about 12???15 minutes.

2
5841391284e7af8c495c54bd90d3a795

(2764)

on September 12, 2010
at 05:00 AM

I use chicharonnes - pork rind (fried pigskin) - very crunchy and full of protein. Depending on the brand they either do or do not have much fat and salt.

2
Ab0369a70755bd07f44292b4ca8b2260

on August 24, 2010
at 06:20 AM

Kale chips are fantastic. Break up Kale into cracker size pieces, dry, drizzle with olive oil and salt and bake for about 15 mins at 350 until crispy.

2
0242b468fe1c97997749db416c92e7ed

(4528)

on August 23, 2010
at 02:31 AM

Thinly sliced jicama is a perfect topping/dip vehicle! It's kind of a pain to peel, but so worth it. :)

2
4310630972b25b6ed4fbd0fe7a7201d0

on August 22, 2010
at 11:24 PM

As Hannah suggested, if you eat cheese, you can bake or microwave small mounds or slices of cheese until brown and crispy. These are an awesome cracker replacement.

We've also done the prosciutto slices as Sal suggested. Pepperoni slices work very well also.

Finally, Girl Gone Primal posted a recipe fore sesame & sunflower seed crackers that work very well too. Adding a bit of salt or other seasoning helps.

1
7df8f3cc7f1475c3ecbbd4a4feb87d04

(514)

on August 24, 2010
at 12:02 AM

To add to that list of veggies as crackers - very big, thinly sliced radishes are great, too.

1
77877f762c40637911396daa19b53094

(78437)

on August 23, 2010
at 07:04 AM

If you are OK with cheese, grate small mounds of parmesan cheese on a cookie tray and bake until melted and crisped. Watch that they don't burn.

Thinly sliced pepperoni baked in the oven becomes crispy like chips or crackers also.

1
62ed65f3596aa2f62fa1d58a0c09f8c3

(20807)

on August 23, 2010
at 03:25 AM

Sometimes I just use a spoon instead of a cracker (or if you want to be authentic, use your finger!). Other times, I use cheese or salami. Pate is good on cheese. Avocado goes good rolled in salami. For tuna, I add mayo and pickle and use a spoon. -Eva

1
9b06a36116b91415492cb46d5c145ac4

on August 23, 2010
at 01:10 AM

i used to be a raw vegan, and one of the few tricks i still use are flax crackers. if you have a whole foods near by you can probably find some or if you have, or know someone who has a food dehydrator you can make them yourself. basically they are just soaked flax seeds, and seasonings spread out and dried until crunchy. I'm not sure if you could bake them in the oven, haven't tried, but if you can get your oven below 150 i bet it could work.

1dd1d4bde5b46b4c90efeadea3a96a75

(180)

on January 26, 2012
at 02:41 AM

Flax = linseed = varnish. Extremely prone to rancidity. Humans shouldn't be consuming this. No hunter gatherers traditionally ate this: http://thepaleodiet.blogspot.com/2010/03/paleo-diet-q-epigenetics-flaxseed-oil.html

1
2b8c327d1296a96ad64cdadc7dffa72d

on August 23, 2010
at 01:10 AM

Cauliflower! Follow the cauliflower crust recipe here, and just divide it further than suggested so that you get cracker-sized pieces.

http://cleochatra.blogspot.com/2008/02/i-cant-believe-its-cauliflower-pizza.html

1
A81081d9fcb772c226b5e86b7e417c0d

on August 22, 2010
at 10:32 PM

Hi Neill,

Why ditch the idea of having a cracker when you can make one healthier? We recently posted a recipe for crackers on our blog (www.Primal-Palate.com), which admittedly is inspired by something Son of Grok posted some while back. We've provided the link to that recipe as well in the post.

Here is the link to the recipe: Recipe

And here is how they turn out looking:

substitute-for-crackers?

If you try them, let us know how they turn out. Good luck! -TFL

154bf5c84f7bd9f52b361b45d05dbc3a

(1215)

on August 22, 2010
at 11:19 PM

I'll try it out. Thanks.

1
B4aa2df25a6bf17d22556667ff896170

(851)

on August 22, 2010
at 10:29 PM

ive heard if u briefly bake prosciutto, it becomes crispy and can be used as a cracker.. never tried it though so lemme know how it goes..

but i just cut vegetables and use them as crackers.. cut cucumbers or carrots on the bias and thin and they can be crackers.. celery and jicama work too

154bf5c84f7bd9f52b361b45d05dbc3a

(1215)

on August 22, 2010
at 11:19 PM

Thanks, I like the idea of using carrots as well.

04293f705870e1837b8670d3c1cd5f67

(2261)

on September 12, 2010
at 05:31 AM

yes, so does pepperoni, if your into that kind of meat.

0
149af6e19a06675614dfbb6838a7d7c0

on September 12, 2010
at 07:36 AM

I just did a post on my blog about these crackers. (www.tribaldiabetics.com) I found them at Whole Foods. They are called Flackers. 8 grams of carbs for 3 crackers...total. There are seven grams of fiber. 8-7=1. Only one gram of sugar split between 3 crackers. Organic Flax Seeda, Organic apple Cider Vinegar, Veg protein from Soybeans (I could do without this) Organic Rosemary and Organic Sage. No gluten. After not having a "cracker" in 3 years, I liked em. Read the blog post and see the picture. I am a Type 3 Diabetic and my blood sugar doesn't budge. It's nice to have one and slather on the Kerrygold...I could eat a stick on these.

0
1f70da0b737e9c6e7679a248f4228a01

on August 23, 2010
at 06:42 AM

Sunflower Sesame Crackers - my go-to recipe for accompanying my dips: http://girlgoneprimal.blogspot.com/2010/02/recipe-sunflower-sesame-crackers.html

Otherwise, I'll go the veggie finger route, or melt cheese when I'm doing dairy. I've also been known to serve dips with lettuce boats (little lettuce leaves which you spoon dip onto, then roll up), toasted salami slices, and as part of a bigger meal requiring the use of cutlery. Amazing how well most dips go when slathered on top of steak or chicken!

0
0784c9efb9972988ea28f1ba2c80d6d4

on August 23, 2010
at 01:26 AM

If your version of paleo includes cheese...http://www.youtube.com/watch?v=a9araqUkEkQ

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