Sea Salted Rosemary Chive Crackers
Recipe type: Side Dish
  • 1 cup tapioca starch
  • ½ cup coconut flour
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 1 TBS fresh rosemary
  • 1 TBS fresh chives
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 eggs
  • 2 TBS melted ghee
  • 2 TBS water
  • A little extra sea salt to sprinkle on top
  1. Preheat the oven to 350 degrees.
  2. In a medium sized bowl, combine the tapioca starch, coconut flour, sea salt, pepper, herbs, garlic and onion powder well.
  3. Add the eggs, ghee and water and mix with your hands to form a dough ball.
  4. Line a baking sheet with parchment paper and place the dough ball on the baking sheet.
  5. Flatten the ball with your hands.
  6. Cover with waxed paper and with a rolling pin, roll until the ball is very thin, about ¼ inch thick. Sprinkle with a small amount of sea salt, if desired.
  7. With a sharp knife, score the dough into 2” by 2” squares and separate them a bit delicately with your hands so they are not touching each other.
  8. Bake for approximate 15 minutes or until the crackers are lightly browned.
  9. You may have to remove some of the thinner, outer crackers early to prevent burning.
  10. Store in an airtight container.
Recipe by Sustainable Dish at