Author: 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.
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Easy Crispy Vegan Crackers
Servings: (makes about 80 crackers)
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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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Mary says
Thank you for the excellent recipes. This one is very good and easy. You have made our transitions to a vegan diet enjoyable.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww that makes me so happy, thanks Mary!! 🙂
Terry says
so easy, no way will I buy crackers again! if this 76 year old male can make these ... anyone ... can. I did add 1/4 ground black cumin to my second batch..
great recipe.
Terry from Arizona thanks you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Terry from Arizona! Love this comment—and the black cumin addition sounds fantastic. So glad you enjoyed the recipe!
Jessica says
Do you think this recipe would go okay if I subbed a bit of the AP flour with Teff flour? I have some Teff that I'd like to use up!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jessica, yes you can use a little teff here, I would start by swapping about two to three tablespoons of the all purpose flour per cup with teff rather than doing a large replacement, since teff is heavier and more absorbent. It will add a slightly nuttier flavor and give the crackers a darker color, which is totally fine and tasty. You may need an extra splash of water if the dough feels a bit drier than usual, but otherwise the method stays the same. I haven't tested this of course, so let me know how it turns out.
Jessica says
I made them last night and did what you recommended, they turned out great! It was so fun making these. I used fresh rosemary and dried sage in place of italian seasoning that I ground up which gave them a wonderful flavor. The dough seemed to go on forever! I'll definitely be making these again, but I'll use a larger surface for rolling out the dough, I had a blast making it work on my cutting board I had to do it in stages but the results were amazing! Cant wait to serve them to my friends this weekend 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy, thanks for following up Jessica. I am so glad they turned out 🙂
Glesin says
very easy to make! came together quickly. Everyone loves them! I cut the recipe in half cause I didnt know how they would turn out & now with I had doubled it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha awesome, so thrilled you enjoyed them so much Glesin!! THanks for the review 🙂
AN says
Easy and delicious! I can't believe they actually turned out crispy and flavorful, unlike other homemade cracker recipes I've tried. I added extra Maldon sea salt on top of some and everything-but-the-bagel seasoning on top of others. These will be great with hummus for a healthier snack than store bought crackers!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so happy you enjoyed them AN! Love the everything bagel seasoning on top idea, yum!
Alf says
These are good. made a batch last week and I admit I am making more tonight. thank you so much for the great recipes.
Jess @ It Doesn't Taste Like Chicken says
We're happy you like them so much!
Jane says
Mine did not look as neat 😕 but they were so easy and tasty. Made mine with wholemeal flour and they were great 👍
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ah yes, making "tidy" crackers can take a little practise, but as long as they taste good, that's all that really matters!! So happy you loved them Jane 🙂
Judy Harrison says
This is my favorite cracker of all crackers--store bought or homemade. Thanks for the recipe
Kate says
First time making crackers and wanted to try them to go with your amazing cheddar which I make often, loved them! Turned out perfectly and can’t wait to make some for family and friends to go with snacks 🙂 thank you
Jess @ IDTLC Support says
Wonderful! We're glad you liked it!
Aaron says
Ive tried a couple of vegan crackwr recipes and this is the first one where the crackers came out right and not like carsboard. Best part you made it easy to swap out for my own desired spices on top of the basic framework since I'm not a fan of Italian spices. I used 3 heaping tbsp of nutritional yeast and then round 1 tsp each of salt, pepper, onion powder, garlic powder and a mix of hungarian sweet and smoked sweet paprika. I also swapped out the vegan butter for addtl evoo bc i didn't have any. Turned out fantastic. Best cheeseless cheez crackers I've had. They are sneakily addictive.
Aaron says
Apologies I mixed up two recipes there. I used 2 Tbsp evoo just like the recipe calls for. I used about 3/4 tsp hungarian sweet paprika and 1/4 smoked sweet paprika.
Jess @ IDTLC Support says
That sounds delicious, Aaron!
April says
Have you ever tried substituting some of the flour for gluten flour? It is still so tasty and adds extra protein to them! I love it!