Homemade Vegan Crackers Recipe
Learn how to make this deliciously crispy Homemade Vegan Crackers recipe with just a handful of simple ingredients. They are so easy to make, have a wonderful natural flavor, and are irresistibly snackable!
Crackers are one of those snacks you just can’t get enough of. And while there are store-bought vegan cracker brands, most have added sugar and preservatives.
Plus, there’s nothing that can compare with the way crackers made from scratch tastes. The great thing about this recipe is they are surprisingly easy to make with a few pantry staples, a rolling pin and sheet pan.
These delicious crackers have a delightfully crisp texture that makes them a perfect addition to this Baba Ghanoush dip, vegan hummus, or one of these Homemade Cream Cheese Dip recipes (for non-vegan options).
For a vegan, healthy snack, they’re the perfect crackers to serve with this creamy Vegan Hummus, or this Easy Baba Ghanoush.
🖤Why We Love this Recipe
These are tasty crackers that are baked to crispy perfection and will hold up well to hearty dips.
Perfect for lunch boxes, party appetizers, served with your favorite salads or just as a delicious and crunchy snack.
With this easy recipe, there’s no need for food processor, blender or other special equipment.
They are super versatile too. Switch up the flavors different ways to have them go with whatever you are serving.
🛒Ingredients
- All-purpose flour– used as the base for the cracker dough.
- Olive oil-gives the crackers moisture
- Dried herbs: dried parsley, sage and thyme to give the crackers a wonderful natural flavor.
- Nutritional yeast (optional)– this gives the homemade crackers a cheesy taste.
🔪Recommended Tools
- Large mixing bowl
- Rolling pin
- Large sheet pan
- Measuring cups
- Sharp knife or this handy pizza cutter wheel
👩🍳How to Make the Best Vegan Crackers
Preheat oven to 450° F. Place a large baking sheet in the oven to heat.
Step 1. Combine the flour, baking powder, salt, herbs, and yeast in a large bowl. Whisk until distributed.
Step 2. Using the back of a wooden spoon (or with your fingers), make a well in the center of the dry ingredients.
Step 3. Add the olive oil and the cool water and stir just until the dough comes together.
It should pull away from the sides of the bowl and begin taking a ball form.
Step 4. Place the dough on a clean and dry flat work surface.
Step 5. Using the palms of your hands, knead 5-7 times until dough is smooth. There should be no pale streaks left. Keep in mind, at this point, the dough will still be fairly oily, that’s okay. Do not add any more flour.
Step 6. Using a sharp knife or pastry cutter, divide the dough into 4 equal portions.
Step 7. Working with one of the portions, place the dough between two sheets of parchment paper.
Using a rolling pin, roll the dough out until it’s a very thin layer of dough, less than ⅛ inch. The sheet should be about 14×8 inches in diameter.
Step 8. Remove the top sheet of baking parchment. With a knife or a pizza cutter, lightly score the sheet. This helps make them easier to break into pieces once they are baked. Just don’t cut all the way through.
Step 9. Sprinkle the dough sheet with a little fine ground sea salt, or your favorite salt.
Step 10. Transfer the prepared sheet of dough into the oven to bake on the heated baking sheet.
Step 11. Bake for 6-7 minutes until the thinnest parts are golden brown. Remove from oven and allow to cool completely (leaving the baking sheet in for the next batches).
Step 12. Repeat with the remaining three portions of the cracker dough.
Step 13. Once they have completely cooled, break them along the scored lines.
📖Variations
Rustic style: If you don’t want to score the crackers, they will break easily, but will be very rustic shapes and sizes.
Toppings: Have fun and add different toppings to your homemade crackers. Sesame seeds, chia seeds or just a hint of sea salt and coarse ground black pepper makes a great addition to the finished product.
Herbs: Feel free to use any of your favorite herbs to your vegan crackers. We used dried herbs in this recipe, but you can use fresh herbs if you prefer. You can also add in a little onion powder or garlic powder for even more flavor.
Gluten-free crackers: If you need a gluten free version, just sub out the traditional flour for gluten free all-purpose flour.
Spice level: If you like a little kick of heat, add in a pinch of cayenne pepper to the dough.
Frequently Asked Questions
This simply means the crackers are made using no animal products or animal by-products.
They can be stored in an airtight container at room temperature for up to 3 days.
Wheat flour bakes nicely but you can use almond flour, chickpea flour, cassava flour, sunflower seed flour, or tapioca flour.
The conversion and absorption rate will vary so be sure you check the label on each type. The texture of the baked crackers will vary based on the type of flour you use.
💡Top Tips
- To get a crispy texture make sure you are rolling the dough thin. the thicker they are the tougher and chewier they will be. Also, make sure you don’t overwork the dough. Knead it just until it comes together.
- Always allow the crackers time to cool completely before storing them. The warmth will cause condensation which will make your crackers soggy.
- If your crackers are not as crispy as you prefer, next time try pricking them with a fork to make little holes (think saltines and Ritz crackers). This allows the steam to escape preventing a softer texture.
Perfect Dips for Homemade Crackers
Homemade Vegan Crackers
Ingredients
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 ¾ teaspoon coarse salt
- ⅓ cup olive oil
- 1 teaspoon dried parsley
- ½ teaspoon dried chopped sage*
- 1 teaspoon dried thyme
- 1 tablespoon nutritional yeast optional
Instructions
- Preheat oven to 450° F. Place a large baking sheet in the oven to heat.
- Combine the flour, baking powder, salt, herbs, and yeast in a large bowl. Whisk until distributed.
- Using the back of a wooden spoon (or with your fingers), make a well in the center of the dry ingredients.
- Add the olive oil and the cool water and stir just until the dough comes together. It should pull away from the sides of the bowl and begin taking a ball form.
- Place the dough on to a clean and dry flat work surface.
- Using the palms of your hands, knead 5-7 times until dough is smooth. There should be no pale streaks left. Keep in mind, at this point, the dough will still be fairly oily, that’s okay. Do not add any more flour.
- Using a sharp knife or pastry cutter, divide the dough into 4 equal portions.
- Working with one of the portions, place the dough between two sheets of parchment paper. Using a rolling pin, roll the dough out until it’s a very thin layer of dough, less than ⅛ inch. The sheet should be about 14×8 inches in diameter.
- Remove the top sheet of baking parchment. With a knife or a pizza cutter, lightly score the sheet. This helps make them easier to break into pieces once they are baked. Just don’t cut all the way through.
- Sprinkle the dough sheet with a little fine ground sea salt, or your favorite salt.
- Transfer the prepared sheet of dough into the oven to bake on the heated baking sheet.
- Bake for 6-7 minutes until the thinnest parts are golden brown. Remove from oven and allow to cool completely (leaving the baking sheet in for the next batches).
- Repeat with the remaining three portions of the cracker dough.
- Once they have completely cooled, break them along the scored lines.
Notes
Nutrition
