No matter how many boxes of crackers we buy, we can never seem to keep enough in the house. We just love crackers! So instead of investing in a cracker factory, I decided to come up with my own recipe for easy crispy vegan crackers! These crackers are super crispy crunchy, deliciously tasty, require only 9 ingredients to make, and are great enjoyed alone or with your favourite vegan cheese, vegan pepperoni slices, hummus, or any dips.
A lot of store-bought crackers are expensive, a huge amount of them contain dairy (annoying), and they often come in a lot of wasteful packaging. So this makes me love my homemade vegan crackers even more. They are super cheap to make, completely dairy-free, and require no packaging.
The vegan crackers are also super versatile. Sub out the Italian seasoning for any kind of dried herb or seasoning mixes you like. You can even use fresh herbs if you want to be really fancy. Ooohhh!
To make Easy Crispy Vegan Crackers:
Add the flour, nutritional yeast, Italian seasoning, salt, garlic powder, black pepper, and baking powder to a food processor and pulse several times to combine. Add the water and olive oil and pulse, stopping the sides as needed until everything is mixed and you have a crumbled dough.
Dump the dough crumbles onto a clean work surface and gather together with your hands to form a ball of dough.
Use a rolling pin to roll the dough out as thinly as possible (about 1/16" thick). They will puff up and get a bit thicker once baked. I find it helpful to peel up the dough and rotate it a few times while rolling it out to help get it thin.
Use a pizza cutter or sharp knife to cut the dough into a grid pattern making crackers that are about 1 ½" square. Use a fork to prick each cracker 2 - 3 times, this will stop them from getting large bubbles when baking.
Peel up each cracker and place on the prepared baking sheets, making sure the crackers don't touch. Re-roll any leftover dough scraps and cut more crackers until all the dough is used up.
Bake for 12 - 18 minutes, until the crackers are golden brown around the edges, making sure to keep an eye on them so they don't burn. If some crackers look browned before the rest of the crackers are finished baking, remove them from the pan and continue baking the rest. Let cool completely on the pan. Store crackers in an air-tight container at room temperature for up to 1 week.
I love these easy crispy vegan crackers served with my vegan blue cheese, sunflower seed cheese, vegan pepperoni, caramelized onion dip, hummus, or I just munch on them plain. They are delicious all on their own!
Bon appetegan!
Sam Turnbull.
Easy Crispy Vegan Crackers
Ingredients
- 1 ½ cups all-purpose flour
- 2 tablespoons nutritional yeast
- 2 teaspoons Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon baking powder
- ½ cup water
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 375F (190C). Line two large baking sheets with parchment paper.
- Add the flour, nutritional yeast, Italian seasoning, salt, garlic powder, black pepper, and baking powder to a food processor and pulse several times to combine. Add the water and olive oil and pulse, stopping the sides as needed until everything is mixed and you have a crumbled dough.
- Dump the dough crumbles onto a clean work surface and gather together with your hands to form a ball of dough. Use a rolling pin to roll the dough out as thinly as possible (about 1/16" thick). They will puff up and get a bit thicker once baked. I find it helpful to peel up the dough and rotate it a few times while rolling it out to help get it thin.
- Use a pizza cutter or sharp knife to cut the dough into a grid pattern making crackers that are about 1 ½" square. Use a fork to prick each cracker 2 - 3 times, this will stop them from getting large bubbles when baking. Peel up each cracker and place on the prepared baking sheets, making sure the crackers don't touch. Re-roll any leftover dough scraps and cut more crackers until all the dough is used up.
- Bake for 12 - 18 minutes, until the crackers are golden brown around the edges, making sure to keep an eye on them so they don't burn. If some crackers look browned before the rest of the crackers are finished baking, remove them from the pan and continue baking the rest. Let cool completely on the pan. Store crackers in an air-tight container at room temperature for up to 1 week.
Gina says
Please give the weight of the flour. Cups just don’t work for me. Thanks!
Karla says
These are absolutely addicting! Thank you so much for the recipe! It’s got the perfect blend of spices and seasoning, I couldn’t stop eating them, especially with veg cream cheese lol. This is the third recipe I follow off your blog and again I am beyond pleased with the outcome, you are a star! Thank you so much Sam!
Sam Turnbull says
Yay! Thrilled you love them so much Karla! 🙂
Raine says
Wow! This recipe was super quick, easy and delicious! Everyone in my family loved them and immediately requested more. Thanks for sharing your yummy goodness!
Bella says
These were great, thank you for the recipe! It's gonna be hard not to eat all of them today! I added about a tbsp each of sesame seeds and poppy seeds.
For any fellow Australians: I used standard Australian cups and measurements and it worked fine (sometimes US cup measurements don't translate that well!)
Sue says
These were greatly improved by spraying them with a mist of water before baking and shaking on some "Everything But the Bagel" seasoning. The first batch, made without this, was pretty bland but would be a good vehicle for a dip, hummus, etc. Adding an interesting seasoning salt would also likely be good. I did use about 1/3 whole wheat flour and the texture was fine. Thanks for the recipe.
Lizzie says
Wow, mine weren't bland at all! Maybe the Italian seasoning was old or something? Mine were spicy yummy!
Sam Turnbull says
So happy you enjoyed Lizzie!
Lizzie says
I've made these a bunch of times now, absolutely LOVE them so much I make double batches now. Don't let company try them, you'll be sorry!!
Sam Turnbull says
Hahaha! Love it. They always disappear immediately!
Aimee says
Just made this. Thank you for a wonderful recipe. Great with vegan cheddar cheese. I can always count on you for excellent service recipes.
Sam Turnbull says
So happy you enjoyed them, Aimee!
Aimee says
Oops, my autocorrect seems to have inexplicably added the word “service.”
Thanks again for the awesome recipe.
Renee Leigh says
Wow! Like, super wow!
Haven't made them yet, but thank you so much for sharing!
Every one of your recipes that I have made so far, have been amazing!
I just really look forward to sharing these crackers at a gathering.
Sam Turnbull says
Aww thank you so much, Renee!
Christine says
Hi, these look great! Do you think I could bake them as a whole sheet then break them into pieces for an artisanal
effect?
Sam Turnbull says
I originally tried that, but the outside of the sheet got crispy but the insde area of the sheet was chewy which I wasn't into. Cutting them up ensures they all get crispy 🙂
Sunny says
Hello sweet Sam! Love you, love your book, love your videos... you are so much fun!! I really want to try these crackers, but I don't have a food processor. Do you think a Vitamix would work?
Sam Turnbull says
Aww thank you!!! I wouldn't suggest a Vitamix, but you could mix them by hand. It will take a bit more elbow grease but it will work 🙂
Cole says
Awesome crackers! Thank you for your awesome recipes
Sam Turnbull says
So happy you enjoyed them!! 🙂
Trishna says
Absolutely love all your recipes. Basically my entire vegan arsenal is inspired by your blog and book!
I was wondering your tips on swapping out for a whole wheat flour? I've never really baked with whole wheat flour but figured if I start making crackers, it would be best to keep them as healthy as possible!
Thanks!
Sam Turnbull says
Haha! Amazing! Whole wheat flour should work well, but it tends to be a bit drier so you may need to add a splash more water to reach the right consistency. Enjoy!
KR says
Since I'm allergic to nutritional yeast (and all other lab-grown yeasts), I wonder how leaving that out might affect the consistency of the dough, or if I ought to adjust another ingredient for it?
Sam Turnbull says
It should be no problem to skip it. 🙂
martine says
hI sAM What can I substitute the oil with? thanks
Sam Turnbull says
I haven't recipe tested that yet so I'm unsure. Oil-free baking is not my specialty. If you try something let us know how it turns out! 🙂
Julie says
Can these be made gluten-free?
Sam Turnbull says
I haven't had success making them gluten-free but I've heard others have, so you're welcome to try!
Lee says
Sometimes Aquafaba (The liquid from a can of chickpeas) works as a oil replacement.
Denise says
Hi Sam! This recipe looks great! I’m excited to try it. I have the same question as everyone else - have you tried with other flours?
Sam Turnbull says
I tried an all-purpose gluten-free flour blend but it didn't work. Instead, I would recommend trying my almond pulp crackers. 🙂
Gerardo says
Sam jow about gluten free flour? Any comment?
Sam Turnbull says
I tried an all-purpose gluten-free flour blend but it didn't work. Instead, I would recommend trying my almond pulp crackers. 🙂
Gerardo says
Thank's Sam i'll go with that!!
rohnda says
Wow. You are truly a brilliant vegan recipe-weaver. You have made another dream come true. Thank you so much. (I have not tried the recipe yet, but I know it will be a success as with all of your other recipes. As soon as we get through this rough patch I will be purchasing your cookbook. Thank you so much for providing your amazing vegan recipes.)
Sam Turnbull says
Aww you're most welcome, rohnda! Glad you love my recipes so much 🙂
Marilyn says
Do you think it would work with another flour? Like oat or almond?
Sam Turnbull says
I tried an all-purpose gluten-free flour blend but it didn't work. Instead, I would recommend trying my almond pulp crackers. 🙂