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Did you know that you can make your own homemade crackers with just a couple of ingredients? And you can even make them green by adding spinach! These vegan Spinach & Sesame Crackers are the perfect, vibrant, and healthy snack!

You know I love my cracker recipes! They are super easy to make, use basic ingredients, don’t take long, stay crispy for days, everyone loves them, and are perfect for dipping! So what’s not to love about them.

Together with hummus, they are my favorite thing to make for parties and potlucks! People are always impressed when I bring homemade crackers, but they don’t know how easy they are actually to make!

Oh, and I don’t think there would be a better snack for St. Patrick’s Day than these Spinach Crackers served with Spinach Hummus! Just saying.

How to make Spinach Crackers

The ingredients

You will only need a couple of ingredients to make these green crackers:

all-purpose flour

baking powder

salt

sesame seeds

water

fresh spinach

oil

The basic steps

As always you can find the full recipe in the recipe box at the end of the post.

But to give you an idea of how easy these crackers are to make, these are the main steps:

Step 1: Combine the dry ingredients in a bowl. Then add the spinach-water-mixture (make this by blending spinach with water). Making these crackers is pretty similar to my other cracker recipes but instead of mixing the dry ingredients with water, we are using a mixture of spinach and water to make them green!

Step 2: Stir to combine the mixture, then use your hands to knead a smooth dough.

Step 3: On a lightly floured parchment paper, roll the dough out as thin as possible.

Expert tip: This is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.

Step 4: Using a pizza cutter to cut the crackers is the simplest and fastest method. Then pull the parchment paper with the crackers onto a baking tray. Bake them in the oven for 15-20 minutes until crispy!

Step 5: Let them cool off. Then serve them with a dip! I’ve added a couple of ideas below.

Serve them with …

Tips for making the perfect crispy crackers

The consistency of the dough : Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.

: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly. The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.

Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner. Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.

A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles. Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

How to store crackers

If you let the crackers cool off completely and then store them in air-tight containers, they will stay crispy for days! That way you can also prepare them in advance if you’re having a party coming up!

More Vegan Cracker Recipes you will love

Love it? Rate it!

I hope you will enjoy these crackers as much as I do! Let me know if you give them a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try!

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Cheers, Bianca

Vegan Spinach & Sesame Crackers Elephantastic Vegan These vegan Spinach & Sesame Crackers have a lovely green color and are just the perfect snack for parties or just because they’re healthy and delicious! 5 from 1 vote Print Recipe Pin Recipe Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Course Snack Cuisine Vegan Servings 4 servings Calories 223 kcal Ingredients US Customary Metric 1x 2x 3x 1 2/3 cup all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

2 tablespoons white sesame seeds

1 teaspoon olive oil

1/2 cup water *

1 cup fresh spinach (tightly packed)* Instructions Pre-heat the oven to 400°F/200°C.

Wash the spinach and put it in a blender together with the water and blend until completely smooth.*

In a mixing bowl, add the flour, baking powder, salt, and sesame seeds. Stir to combine, then add in the spinach-water and olive oil. Stir to combine again, then mix and knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. Add more flour if your dough is too sticky.

On a lightly floured parchment paper, roll out the dough as thin and even as possible.

Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.

Bake them in the oven for about 15-20 minutes (until they get crispy).

Let them cool off and enjoy! Notes *If your blender is having troubles getting the spinach into the blades, use double the amount of water and spinach and use only 1/2 cup of spinach water for the crackers. You can use the rest of the spinach water for a smoothie or of course, make another batch of spinach crackers. Expert tip: Rolling out the dough as thin as possible is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.

Rolling out the dough as thin as possible is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked. The consistency of the dough : Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.

: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly. The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.

Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner. Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.

A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles. Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch. Nutrition Calories: 223 kcal Carbohydrates: 41 g Protein: 6 g Fat: 3 g Sodium: 590 mg Potassium: 166 mg Fiber: 2 g Vitamin A: 705 IU Vitamin C: 2.1 mg Calcium: 76 mg Iron: 3.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan