The tart lemon and garlic taste in these low-carb and keto-friendly chicken thighs is intense. Include your preferred keto side dish or mashed cauliflower in the serving.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 1 1/2 pounds of crackers |
Ingredients
- 1 ¾ cups whole wheat flour
- 1 ½ cups all-purpose flour
- ⅓ cup wheat germ
- ¼ cup ground flax seed
- 2 tablespoons poppy seeds
- 2 tablespoons dried onion flakes
- 1 tablespoon parsley flakes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon garlic salt
- 1 teaspoon baking powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 ¼ cups water
- ½ cup extra-virgin olive oil
- 3 tablespoons sesame oil
- kosher salt to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix whole wheat and all-purpose flours, wheat germ, flax seed, poppy seeds, onion flakes, parsley flakes, basil, oregano, garlic salt, baking powder, paprika, and cayenne together in a large bowl.
- Combine water, olive oil, and sesame oil in another bowl; add to the dry ingredients and stir until dough is just moistened and easy to handle. Gather into a ball and divide into 4 equal sections.
- Roll 2 sections into thin sheets and place on ungreased cookie sheets. Prick with a fork or dough docker and cut into squares of desired size with a pizza cutter or pastry edger. Sprinkle with kosher salt.
- Bake in the preheated oven until golden brown, 12 to 15 minutes; watch carefully so crackers do not burn. Remove from the oven and transfer to wire racks to cool.
- Repeat steps 4 and 5 with remaining dough.
- You can use chicken broth in place of water, if desired.