Oregano Crackers with Avocado and Mint Dip - Paleo, AIP, Gluten Free
Prep time
Cook time
Total time
Crackers are handy little things. Good to crunch on, perfect for dipping, and the easiest of appetizers. Flavored with Oregano, these crispy Paleo Crackers are AIP compliant and last for ages in an airtight tin.
Recipe type: Snacks
This fits: Paleo, AIP, Gluten Free, Dairy Free, Grain Free
Serves: 60
  • For the Oregano Crackers:
  • 2 cups cassava flour
  • ½ teaspoon salt
  • ½ teaspoon bicarbonate of soda (baking soda)
  • 4 teaspoons dried oregano
  • 4 tablespoons soft (or melted) coconut oil
  • 1 teaspoon apple cider vinegar
  • ⅓ cup water
  • For the Avocado and Mint Dip:
  • ½ large, perfectly ripe avocado
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon salt
  • ¼ firmly packed fresh mint leaves
  • 1 tablespoon lemon juice
  1. For the Oregano Crackers, preheat the oven to 230°C / 450°F.
  2. Put the flour, salt, bicarb soda and oregano into the food processor fitted with the 'S' blade. Pulse to combine.
  3. Add the coconut oil and work through to achieve a crumbly consistency.
  4. Add the vinegar to the water, and, with the motor running as slowly as possible, slowly pour the water down the hatch. Keep processing until you have a soft ball of dough. You may need to add a little more water: if so, add just a tablespoon at a time.
  5. Press the dough into a large, flat pancake and place between two sheets of parchment paper. Depending on the size of your baking trays, you may want to divide the dough into two balls.
  6. Roll out the dough between the parchment paper, getting it as thin as you can. Wafer thin. Tissue paper thin. As thin as a crisp.
  7. Slide the dough onto the baking sheet and remove the top layer of parchment paper. Use your fingers to press the dough into the corners and right up to the sides of the tray. Using a pizza cutter, incise rectangles 2½ x 5 centimeters ( 1 x 2 inches).
  8. Put the tray on the middle shelf of the oven and bake for 15 minutes or until the crackers start to change colour.
  9. Take the crackers out of the oven, and turn the oven temperature down to 150°C / 300°F. Separate the crackers and turn them over. They'll be rubbery, but don't worry about it. Place them back into the oven, and set the timer for another 15 minutes.
  10. When the time is up, turn the oven off, but leave the crackers in and allow them to cool down completely in the oven.
  11. The crackers are done when they are crisp, dry, and snap when broken.
  12. To make the Avocado and Mint Dip, simply place all ingredients into a bowl and blend with an immersion blender until creamy. Double the ingredients if you want more.
Recipe by Paleomantic at https://www.paleomantic.com/oregano-crackers-with-avocado-and-mint-dip-paleo-aip-gluten-free/