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These Vegan Poppy Seed Crackers are the perfect snack for parties or lazy days in front of the TV. They are quick and easy to make and super crispy!

Whenever I have friends over, I love to prepare some snacks. This mostly results in way too much food, but hey, that’s part of a party, right?

What I especially love about making crackers is that they are easy to make, super quick and I always have the ingredients at home for these. Served with hummus, they are the perfect snack!

And if you’re not in the mood for having people over, they are also the perfect snack for lazy days with our best friend, Netflix.

I can whip these crackers up in under 5 minutes, then about 10 to 15 minutes in the oven and they are done! And you can do it too! You can knead the dough by hand because it doesn’t take long at all or you can toss the ingredients in a kitchen machine with a dough hook and let it do the work.

How to make Poppy Seed Crackers

The Ingredients

You will need only a couple of basic ingredients for these crackers:

all-purpose wheat flour

poppy seeds

salt

baking powder

nutritional yeast (for a cheesy flavor!)

oil

water

The Basic Steps

As always, you will 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 flour, poppy seeds, salt, baking powder, and nutritional yeast in a bowl.

Step 2: Add the wet ingredients (oil and water).

Step 3: Stir to combine.

Step 4: Then use your hands to knead a smooth dough.

Step 5: On a lightly floured parchment paper, roll out the dough. 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.

THIS thin is ideal!

Step 6: Use a pizza cutter to cut the dough into individual crackers. Don’t worry about different cracker sizes. They are perfectly imperfect!

Step 7: Carefully pull the parchment paper with the crackers onto a baking tray. Bake them in the oven at 400°F/200°C for about 10-15 minutes.

Step 8: Let them cool off and serve them with any of the dips 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

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 Poppy Seed Crackers Bianca | Elephantastic Vegan These Vegan Poppy Seed Crackers are the perfect snack for parties or lazy days in front of the TV. They are quick and easy to make and super crispy! 5 from 1 vote Print Recipe Pin Recipe Prep Time 5 mins Cook Time 15 mins Total Time 20 mins Course Snack Cuisine Vegan Servings 4 servings Calories 253 kcal Ingredients US Customary Metric 1x 2x 3x 1 2/3 cup all-purpose flour

4 tablespoons poppy seeds

1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon nutritional yeast

1 teaspoon olive oil

1/2 cup water Instructions Pre-heat the oven to 400°F/200°C.

In a bowl, add in the dry ingredients, mix and then add in the wet ingredients. Use a spoon to stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until a smooth dough forms. You might have to add a bit more flour or water for a non-sticky, smooth dough.

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

Cut the dough 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 10- 15 minutes or until they start to get a light brown color.

Let them cool off a bit and enjoy! Notes Expert tip: Rolling out the dough really thin 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 really thin 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: 253 kcal Carbohydrates: 43 g Protein: 7 g Fat: 5 g Sodium: 586 mg Potassium: 208 mg Fiber: 3 g Calcium: 159 mg Iron: 3.4 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan