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Chip & Chipper!

July 17, 2012

Homemade vege cracker

A little while ago, I found these wonderful crackers in the health food shop boasting of whole vegetable goodness squished and pressed into tasty snacks.  They are made from the best natural ingredients, and are dried to preserve their nutritional integrity. But they were also $9.50 per 80g packet!!!

Having investigated the ingredient list and done a bit of Net trawling, I have come up with an equally great recipe that is easily made at home, especially if you have a dehydrator. They can be made in a very slow oven too but you need to check them regularly to prevent burning.

The recipe is ridiculously easy and CHEAP, if you have a juicer, it is a great way to use up your vegetable pulp. I don’t have a juicer but whiz everything in my fabulous Thermomix and then spread the mix in my dehydrator. The result is a raw food product, nutritious & whole – if that floats your boat!

I like to use a mixture of vegetables and I am yet to try a fruit mix but at the moment I am enjoying carrot, zucchini & cauliflower. To this I add a mix of seeds – sunflower & pepitas – and almonds. Brazil nuts give a great crunch too. The mix is ground down to a fine (but NOT pureed) texture and bound together with soaked linseeds & chia gel.

The mucilaginous properties of both linseed and chia act as a “glue” and bind all of the vegetable mix to give you quite a sturdy gluten-free/grain free cracker.

The crackers are a great alternative to the traditional dry biscuit and are jam-packed with nutrition. I use them for dips & pate, but they are also great for snacking on in their own right.

4 cups of chopped vegetables
50g water
A handful of almonds
1/2 cup linseeds, covered with 2 cm water and left to sit overnight OR
1/2 cup chia covered with 2cm water, left to sit for 20 minutes
20g sunflower seeds
20g pepitas
A sprig of fresh rosemary or pinch of dried rosemary
A big pinch of caraway seeds or fennel seeds
pinch of salt
Grind on SP 8 the vegetables with the water until they are pureed.
Add the nuts and seeds and chop on SP 5 until they are fine but not powdered. Some texture in these crackers is much nicer.
Pour off the top layer of water (if there is any) from the linseeds and add the linseed/gel to the mix and stir through until combined. SP 3

Ready for drying

Spread onto some baking paper or teflex paper to about  5mm thick. Set into the dehydrator and dry for 8 hours on 60°C. You can turn them halfway to help drying but I don’t bother. They will naturally peel away from the baking paper when they are dry.
In this picture, I have left the pepitas whole but I do prefer them chopped up a bit. The mixture is hard to spread evenly if it is too coarse.
Today I made some carrot & capsicum crackers, flavoured with paprika – next I am going to try Apple, pear & zuchini!!
6 Comments leave one →
  1. A Table in the Sun permalink
    July 18, 2012 1:01 am

    What happened to my l? Lovely!

  2. A Table in the Sun permalink
    July 18, 2012 1:00 am

    Such ovely textural components. My dehydrator finally kicked the bucket after 25 years of continuous use. Time to get another one.

    • July 18, 2012 5:41 pm

      My dehydrator is only a cheap one. I wonder how much difference an expensive one would be.. I do love it, what did you use yours for before it died?

      • A Table in the Sun permalink
        July 19, 2012 8:34 am

        When my children were small, I made banana chips, apple chips, pear chips, etc. I also used it at school to teach evaporation every year. Quite a faithful servant for many years.


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