Rosemary And Olive Oil
featured in Gluten-Free Crackers
These crispy potatoes are roasted with fragrant rosemary and drizzled with fruity olive oil for a simple and savory side dish.
Tasty Team
86% would make again
Under 30 minutes
Under 30 minutes
Ingredients
for 4 servings
- 2 cups almond flour (190 g)
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons fresh rosemary, minced
- 2 tablespoons olive oil
- 3 tablespoons ice water
Nutrition Info
- Calories 470
- Fat 42g
- Carbs 15g
- Fiber 9g
- Sugar 3g
- Protein 14g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C).
- In a large bowl, combine the almond flour, salt, pepper, and rosemary.
- Add the olive oil and mix thoroughly with a fork.
- Add the ice water, 1 tablespoon at a time, and mix thoroughly, until small clumps form and the dough holds together when squeezed.
- Form the dough into a round, flattening the top and bottom as evenly as possible.
- Place the dough on a sheet of parchment paper and add another piece of parchment on top. Roll out the dough as evenly as possible, to between ¼- and ⅛-inch (6- and 3-mm) thick.
- Remove the top layer of parchment paper and place on a baking sheet. You may need to press the edges of the dough to form an even rectangle.
- Using a cookie cutter or pizza cutter, slice the dough to desired size. If using a cookie cutter, re-roll the excess dough and cut out more crackers.
- If desired, use the blunt end of a skewer to poke holes in each of the crackers.
- Carefully place the crackers on the baking sheet. If the dough is too warm, the crackers will break as you attempt to transfer them. Chill in the freezer for 10 minutes before proceeding if this happens.
- Bake for 15-20 minutes, flipping halfway, until golden brown.
- Let the crackers cool completely and serve as desired. Store up to 1 week at room temperature in an airtight container.
- Enjoy!
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