I was in the mood for something crunchy, so I thumbed through my favorite low-carb cookbook to see if I could find something to curb my craving.

Dana’s recipe (p. 135) called for sunflower seeds and shredded cheddar cheese, but I had pistachios and shredded colby jack on hand, so that’s what I used.

In a food processor, chop up about 1.5 cups of nuts, then pulse in 1.5 cups of shredded cheese. Add 1/4 c. water while pulsing to blend it all together. When it starts to pull away into a ball, it’s ready to mash.

This was the fun part! One of my 8yos helped me spread the dough onto a parchment-lined baking sheet. We put another sheet of parchment paper on top of the dough and used our fingers and a small rolling pin to smoosh it out as thinly as possible. We got it to the very edge of the parchment paper and tried to make sure it was evenly smooshed. I didn’t measure the salt; I just lightly sprinkled the flattened dough. Pistachios are already kinda salty to me, so I didn’t want to go overboard.

Dana’s recipe says to score the crackers before baking, to make them easy to separate later, but I completely forgot that step, oops! I baked them at 325 for about half an hour, and as soon as I took them out of the oven, I remembered that overlooked step. So, I used a pizza cutter and gently scored the batch into about 6 dozen crackers. Thankfully, the dough was still somewhat soft & didn’t crumble.

The crackers tasted delicious, and my little sous chef gave them a big thumbs-up. Next time, though, I think I will halve the dough and make two batches that I can really thin out, because some of the crackers in the center weren’t as thin & crispy as I would have liked, but we didn’t have any more space to smoosh the dough.