Spinach Veggie Crackers
These vibrant homemade crackers are made with healthy, gluten-free, and dairy-free ingredients, including finely chopped spinach, almond flour, and sesame seeds. They're a great snack for toddlers, older kids, and adults alike!
Servings 5 10-cracker servings
Calories 183kcal
Equipment
- Food processor (optional but recommended)
- Parchment paper
- Baking sheet (preferably a half sheet pan)
Ingredients
- 1 cup finely chopped spinach from about 3 cups loosely packed spinach
- 1.25 cups almond flour plus 1 to 2 extra tablespoons as needed
- 1 egg beaten
- 1 tablespoon toasted sesame seeds
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F/177 degrees C.
- Prepare the spinach. First, you want to make sure the spinach is very finely chopped. The easiest way to do this is to use a food processor fitted with an S blade. If you don't have one, use a knife but be sure to chop it into tiny pieces.
- Make the dough. Combine the spinach, almond flour, beaten egg, sesame seeds, garlic powder, onion powder, and salt in a mixing bowl. Mix with a rubber spatula until everything comes together into a dough. It will be slightly sticky but should not be wet. If it seems to wet, add 1 to 2 more tablespoons of almond flour.
- Roll the dough. Put a rectangular piece of parchment paper on a counter. Form the dough into a ball and place onto the parchment. Put another piece of parchment paper on top. Use a rolling pin to roll out the dough into an oval about ⅛-inch thick. Carefully remove the top piece of parchment paper. There will be a thin layer of dough that sticks to the top piece of parchment (that's to be expected, so don't worry). Examine the dough and make sure there are no gaps. If there are any holes or missing pieces, take some dough from the edges and press it into the holes to fill them in.
- Cut the dough into squares. Use a sharp knife or pizza cutter to cut the dough into 1-inch squares. You will get between 40 and 50 squares. If you have some leftover dough around the edges that didn't quite form squares, you can scrape that off with your finger and press it on top of squares in the middle if desired. You don't want to add too much extra dough, just enough to use up the scraps across several crackers while still keeping them thin. Carefully transfer the parchment paper with the prepared crackers onto a large baking sheet.
- Bake the crackers on the center rack of the preheated oven for 16 to 20 minutes until very lightly browned and slightly crispy. Check the crackers often to ensure they don't burn. The crackers around the edges will brown more quickly than the ones in the middle. If you want, you can take those off the baking sheet and then return the rest of the crackers to the oven for a few more minutes to make all of them uniformly crispy. It's up to you.
- Cool and separate. Remove the crackers from the oven and let them cool for 5 minutes on the baking sheet. Then, break the crackers apart. I prefer to use a small spatula or knife to press into the indents and make a clean break for each square.
- Enjoy the crackers within a few hours if you want them to be at their crispiest. They're also very easy to reheat to restore crispiness (see notes).
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage and reheating: Keep crackers in an airtight container in the fridge or on the counter at room temp for up to a week. They will lose crispiness over time. However, you can make them crispy again by reheating in the oven. Put on a baking sheet and bake at 350 degrees F for 5 to 7 minutes or until they reach your desired texture. Watch them closely so they don't burn.
- Almond flour: Use a fine or extra/super fine blanched almond flour, not almond meal.
- Serving: These are great on their own or spread with hummus, cream cheese, or herbed cheese.
Nutrition
Serving: 10crackers | Calories: 183kcal | Carbohydrates: 7g | Protein: 8g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 33mg | Sodium: 134mg | Potassium: 59mg | Fiber: 3g | Sugar: 1g | Vitamin A: 610IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg