Keto Crackers

Everyone is human. Sometimes humans just don't feel like having a big meal, or yet another bottle of water. Sometimes, we humans just need to munch on something! Snacks are a staple, a comfort, a fun side-treat to an activity. Being on the Keto diet doesn't allow for a lot of snacking. Usually, any form of snack or munchable is full of empty carbs. In theory, snacking is frowned upon. However, if you're not hungry enough to eat, why waste both time and energy making a "small meal"? I say long live snacks! As long as you snack right.

And here it is. The clouds have parted. The light is shining down on this satisfying snack. Keto Crackers are on the horizon. Easy to make, few ingredients, makes and keeps you full... it's a whole new world.

I made two different batches, with two different flavor combinations. Pepperoni and Tomato & Basil cheese, and Salami and Pepperjack cheese. The great thing about this snack is you can flavor it in the direction you prefer, making it versatile and palatable for any Keto member!

I will delay no further!

Pepperjack and Salami Crackers

Ingredients:

1. 1 handful of spinach (fresh)
2. 3 slices of pepper jack cheese
3. 4-6 snack size salami slices
4. 1/3 cup of parmesan cheese

Directions:

Preheat your oven to 350 degrees. Blend the spinach in the food processor or blender until it’s in fine, small pieces. Remove spinach and squeeze the excess juices out (either with a rag or a paper towel) until it's nice and dry. Then, return to blender. Add cheese slices, parmesan, and salami. Blend together until all pieces are finely chopped and it feels almost like a play-doh or paste. Then, on a baking parchment lined baking sheet, empty the paste onto it and spread it out as flat as possible. The easiest way I found to do this is to take another strip of baking parchment paper and put it on top of the paste and either roll it out with a rolling pin, or (my preference) hammer it out with the flat side of a meat hammer. Then bake on the middle rack for about 12 minutes. When removed from the oven, it should have formed one large, crispy cheese baked cracker.

Once you have your sheet of melted cheesy goodness, you can cut it into strips and cut those strips into bite-size pieces. You’ll notice the thinner the layer was, the crispier the texture, and on the thicker parts, it's more of a baked cheese jerky—still tasty!

You’re going to want to take paper towels (I used coffee filters because I was out) and lay them on there like you would bacon, because they ARE greasy, but it’s a good grease. But still… grease. So, treat it like you would your bacon and let the paper towel (or coffee filter) soak up some of that.

Batch #2 Tried and Tasty:

You would repeat all of the steps provided, however using Sargento Cheese Tomato and Basil flavored and Pepperonis. You can definitely call them pizza-flavored. And they are well received. Believe me. My 2-year-old ate more of them than I did.

Now when it comes to storage, I treated them as regular crackers. I did not refrigerate them. If you have a toaster oven, you could crisp them up the next day before snacking. Or, if you're like me and not too picky, you can snack on them straight out of the storage baggy you store them in.

I did end up dipping them in a seasoned sour cream dipping sauce I made out of curiosity. When you think it can't get better, and it does, you just want to smile at the world.

Keto can be satisfying! You just have to learn the tricks of the trade. I'm here to help for that.

Don't forget to tip the chef. 😉

Please enjoy!