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.
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!