easy, healthy, delicious, vegetarian

Crispy Homemade Vegetable Crackers

Crispy Homemade Vegetable Crackers

 

Hello friends! I’m so glad you’re visiting with me today!

In my pursuit of better health, one of the hardest things for me to give up has been crackers and chips. I know they aren’t healthy, but they’re so CRISPY and SALTY and DELICIOUS.

They are the perfect thing to munch on while reading a good book, while watching reruns of NCIS, while playing solitaire or escape games on my tablet…actually, I’m pretty sure there is never an occasion that doesn’t call for a crunchy snack. :)

Imagine my delight when I discovered that I could make my own chips and crackers OUT OF VEGETABLES!!!! That I could eat as many as I wanted with no guilt, no hiding the evidence, and that I could actually feel good about eating them! HAPPY DAY!!

 

 

Did you know that you can make crackers and chips OUT OF VEGETABLES?!? Vegan and gluten-free, these crispy crackers are perfect for dipping!

 

 

And so began a love affair with my dehydrator and a frenzy of trying different vegetables and experimenting with how thick or thin I made them. I’ve liked everything I’ve tried so far, and I have lots of new ideas to try!

 

 

Did you know that you can make crackers and chips OUT OF VEGETABLES?!? Vegan and gluten-free, these crispy crackers are perfect for dipping!

Homemade raw vegan vegetable crackers/chips

 

  • 2 c. corn (fresh or frozen/thawed)
  • 2 c. onions
  • ¼ c. ground flaxseed
  • 3 T. lemon or lime juice
  • 1 T. nutritional yeast, optional but delicious
  • salt/pepper to taste

 

 

Place everything in a food processor or blender, and blend until well mixed.

Line your dehydrator tray(s) with parchment paper or a non-stick mat.

Spread corn mixture onto the lined trays. If you spread it pretty thin, they will be more like chips, and a little thicker spread will give you a crispy cracker, which holds up better with dip and looks like the picture above.

Dehydrate at 115*-125* for 4-5 hours, then flip the whole sheet over onto the tray. Keep dehydrating until crispy (overnight works every time for me).

Break into pieces, and store in an airtight container or plastic bag.

 

 

Did you know that you can make crackers and chips OUT OF VEGETABLES?!? Vegan and gluten-free, these crispy crackers are perfect for dipping!

 

 

Feel free to substitute other vegetables in these crackers! Pictured above is the time I used broccoli instead of corn. Try adding a little jalapeno for some heat, or your favorite spices to give them a new flavor.

 

 

PS, here’s how to make my pico de gallo (pictured above)

  • one large, or two small tomatoes, diced
  • one jalapeno, seeded and minced
  • 1/4 c. each green pepper and red onion, diced
  • cilantro, to taste
  • 1 T. lime juice

Mix, mix, mix! :)

 

 

Comment below if you have any questions, to tell me if you try this recipe and like it, or just say hello! I’d love to hear from you!



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