Can you hear that? No? Me neither. There isn't a lot of crunch in the low carb world. When you rule out grains, and especially wheat, the world of baking is kind of a no go.
Usually what we do at home to add that crunch back is cheat. Swedish crisp bread, especially the Finn Crisp Original, feels like an acceptable vehicle for cheese, hoummus and dips.
Finally I have found an alternative: almond crackers, which I guess could be called "paleo crisps"!
Quick and easy to make (unlike aubergine crisps, although those are delicious), really crunchy, nice savoury flavour and packed with goodness. All this while more than enough structural strength to withstand a swift scooping of even the thickest, chunkiest guacamole.
These will become a staple.
Ingredients for a smallish batch
200ml (1 cup) almond flour
1 tbsp almond butter
2 egg whites
Instead of buying almond flour and butter you can do as the original recipe and blitz 200ml of almonds in your stick blender. The main reason I did it the way I did was that we already had almond flour at home, but on its own it seemed a bit dry so I added in a bit of butter as well...
Next time I will try experimenting a bit by adding in some crushed coriander seeds, or chilli powder, for added flavouring.
Preheat your oven to 180 degrees Celsius.
Mix all the ingredients in a bowl. I simply folded it all together with a spatula, no need to bring out the power tools.
Place some baking paper on a baking tray and spread the mix thinly. Try to form a square shape for later cutting / breaking it up in rectangular crackers.
Bake for about 25 minutes, until you can see the edges and tops darken and the mix has crisped up.
Take out the tray and set aside to cool and crisp up further.
Using your hands, or a pizza cutter, break up in pieces. Dip in hoummus, salsa, guacamole... Or why not try the babba ganoush found with the original recipe? Delicious.