Anti-Inflammatory Baked Zucchini Herb Crackers

These Anti-Inflammatory Baked Zucchini Herb Crackers are a light, crispy, and nourishing alternative to processed snacks. Made with fresh zucchini, anti-inflammatory herbs, olive oil, and whole-food ingredients, they deliver a satisfying crunch while supporting gut health and reducing inflammation. Perfect for dipping, snacking, or serving alongside soups and salads.

Naturally gluten-free adaptable and baked, not fried, these crackers are guilt-free and flavorful.

Ingredients (Makes about 30 crackers)

1 medium zucchini, finely grated
1 cup almond flour (or oat flour)
1 tablespoon ground flaxseed or chia seeds
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
½ teaspoon dried thyme or rosemary
½ teaspoon garlic powder
¼ teaspoon turmeric
¼ teaspoon black pepper
½ teaspoon sea salt

Instructions

Prepare the Zucchini
Grate zucchini and squeeze out excess moisture using a clean kitchen towel. This step is essential for crispy crackers.
Mix the Dough
In a bowl, combine zucchini, almond flour, flaxseed, olive oil, herbs, garlic powder, turmeric, pepper, and salt. Mix until a soft dough forms.
Shape the Crackers
Place dough between two sheets of parchment paper. Roll out thinly (about 2–3 mm). Remove top parchment and cut into squares.
Bake
Preheat oven to 170°C (340°F). Transfer parchment with crackers to a baking tray.
Bake for 20–25 minutes, flipping halfway, until golden and crisp.
Cool & Crunch
Let crackers cool completely. They will crisp up more as they cool.