Vegan Zucchini Crackers
Crispy, flavorful, and entirely plant-based, these Vegan Zucchini Crackers are the perfect healthy snack to satisfy your crunchy cravings. Made with fresh grated zucchini, almond flour, and a flaxseed "egg" for binding, these gluten-free crackers are seasoned with a savory blend of nutritional yeast, garlic powder, and onion powder for a cheesy, umami-packed bite—without any dairy! The simple dough comes together quickly, and with just a short bake, you'll have golden-brown crackers that are perfect for dipping, pairing with your favorite spreads, or enjoying on their own. Easy to make and packed with wholesome ingredients, these homemade crackers are a nutritious alternative to store-bought options and a must-try for meal prep or entertaining. Perfect for vegans, gluten-free diets, or anyone looking for a tasty way to incorporate more veggies into their snacks!
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Ingredients
- 1.5 cups (grated and squeezed dry) Zucchini
- 3 tablespoons Ground flaxseed
- 6 tablespoons Water
- 1 cup Almond flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Salt
- 0.25 teaspoons Ground black pepper
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
Grate the zucchini using a box grater. Place the grated zucchini in a clean dish towel and squeeze out as much moisture as possible. You should end up with about 1.5 cups of dry, grated zucchini.
Step 3
In a small bowl, combine the ground flaxseed and water to create a flax egg. Let the mixture sit for 5-10 minutes until it thickens.
Step 4
In a large mixing bowl, combine the grated zucchini, almond flour, nutritional yeast, garlic powder, onion powder, salt, black pepper, and the prepared flax egg. Mix until a dough forms.
Step 5
Place the dough on a piece of parchment paper and cover it with another piece of parchment paper. Use a rolling pin to roll the dough out evenly to about 1/8-inch thickness.
Step 6
Carefully transfer the rolled-out dough (with the parchment paper underneath) to the prepared baking sheet.
Step 7
Using a sharp knife or pizza cutter, score the dough into cracker-sized shapes, being careful not to cut through the parchment paper.
Step 8
Bake in the preheated oven for 30-40 minutes, or until the crackers are golden brown and crispy. Check on them around 30 minutes to ensure they do not burn.
Step 9
Allow the crackers to cool completely on the baking sheet. Once cooled, break them apart along the scored lines.
Step 10
Store the crackers in an airtight container at room temperature for up to 1 week.
Nutrition Facts
| Serving size | (449.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 797.9 |
| Total Fat 57.7g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3342.3mg | 0% |
| Total Carbohydrate 51.8g | 0% |
| Dietary Fiber 20.6g | 0% |
| Total Sugars 19.1g | |
| Protein 33.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 315.4mg | 0% |
| Iron 6.5mg | 0% |
| Potassium 912.0mg | 0% |
Source of Calories