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Crunchy Tasty AIP Crackers made with anti-inflammatory, grain-free, gluten-free flours, served with a creamy dairy-free dip and herbal tea – perfect for the autoimmune protocol (AIP) elimination phase and gut healing diet.
AIP Wellness Journey

CRUNCY TASTY AIP CRACKERS

These Crunchy, Tasty AIP Crackers are the perfect elimination-phase snack—cassava-free, coconut-free, gluten-free, and seed-free! If you've been missing the satisfying snap of a cracker while following the Autoimmune Protocol (AIP), this recipe is for you. Made with tapioca starch, green banana flour, and avocado oil, they’re crispy, clean, and incredibly easy to make.
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Prep Time 10 minutes
Cook Time 35 minutes
Cool Time 15 minutes
Servings: 5 crackers
Course: Appetizers
Cuisine: American
Calories: 124
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup (120g) green banana flour
  • 1/2 cup (60g) tapioca starch
  • 1/2 tsp sea salt
  • 1/4 tsp baking powder
  • 1/4 tsp rosemary or thyme or oregano (optional)
Wet Ingredients
  • 3 tbsp (45g) avocado oil
  • 1/3 cup (80ml) hot water (add 1 tbsp more at a time if dough is too dry)

Method
 

  1. Preheat oven to 300°F (160°C).
  2. In a bowl, whisk the green banana flour, tapioca starch, salt, and baking soda.
    Crunchy Tasty AIP Crackers ingredients with green banana flour, tapioca starch, avocado oil, sea salt, and baking soda – cassava-free, gluten-free, paleo, autoimmune protocol friendly.
  3. Add avocado oil and hot water. Mix until a dough forms — it should be pliable, not sticky.
    Crunchy Tasty AIP Crackers dough being shaped by hand in a glass bowl – cassava-free, gluten-free, paleo, autoimmune protocol friendly.
  4. Place the dough between two sheets of parchment paper. Roll it out very thin (about 1–2 mm). The thinner, the crispier.
    Rolling out dough for Crunchy Tasty AIP Crackers between parchment paper – cassava-free, gluten-free, paleo, autoimmune protocol elimination phase friendly.
  5. Remove the top parchment, cut into squares or shapes.
    Crunchy Tasty AIP Crackers dough being cut into squares with a pizza cutter – cassava-free, gluten-free, paleo, autoimmune protocol friendly.
  6. Transfer the parchment with crackers to a baking sheet.
  7. Bake for 30–40 minutes, rotating halfway. They should be firm and lightly golden.
    Crunchy Tasty AIP Crackers made with anti-inflammatory, grain-free, gluten-free flours, served with a creamy dairy-free dip and herbal tea – perfect for the autoimmune protocol (AIP) elimination phase and gut healing diet.
  8. Cool completely — they will crisp more as they cool.

Notes

Roll the dough as thin as possible (1–2 mm) for maximum crunch.
The crackers will crisp more as they cool — don’t judge the crunch while they’re still warm.
For a flavor boost, add dried herbs like rosemary, thyme, or oregano.
If they lose crispness after storage, refresh in the oven at 300°F (150°C) for 5 minutes.