One of my all time favorite crackers used to be "Cheez-It Crackers." I would stick one in my mouth, sucking the salt off of the top, and then crunch away. It's been a long time now since I've enjoyed a Cheez-It Cracker until  I learned to make my own raw version of them.  I have experimented quite a bit, trying to find the right ingredients for the right flavor. The texture is not quite like the regular crackers, but the taste is pretty close (at least I think so). The thinner you make these, the crispier your cracker will be. There really isn't a lot of ingredients (much healthier than the regular cracker), and you can even spice them up by adding in a jalapeno pepper. I usually add a habanero pepper, but if I'm making them for others, I'll leave it out. You could also add some cayenne for a little spice. Watch our video demonstration below!

Cheez-It Crackers (Raw, Vegan & Gluten-Free)

1 3/4 cup almond flour

1/2 cup red pepper (you can add more if you want a deeper color) 

jalapeno (opt) 

4T nutritional yeast

1/2t sea salt

In a food processor, process these ingredients until smooth.

Add to your dough:

2T lemon juice

1/4 cup chia gel (2t chia to 1/4 cup water. Let sit for 10-15 minutes until a gel) 

1T coconut oil

Blend all ingredients. Transfer dough to a dehydrator sheet lined with parchment paper. Spread dough to your desired thickness or thinness. Sprinkle the top of the crackers with a coarse sea salt. I used "Fleur De Sel." Dehydrate at 145 degrees for one hour. Take out of the dehydrator and score your crackers. Put back in and dehydrate at 115 degrees until crisp. (When they are firm enough, you can take them off of the parchment paper and place them directly onto the mesh screen). I usually dehydrate my crackers for a day because I like them nice and crispy and to stay crispy. Store in a covered glass container.