If you’re into juicing, you might be wondering how you can use the pulp? I have an answer in these delicious, healthy dehydrated Carrot Juice Pulp Crackers that are vegan and gluten-free.

Carrot Juice Pulp Crackers

Carrot Pulp Crackers

These crackers are an evolution of my Green Juice Crackers, with the most significant change being the inclusion of raw, soaked almonds.

It all starts with carrot pulp, saved from my juicer. These Carrot Juice Pulp  Crackers call for about 2 cups of firmly packed carrot pulp, this results from the juicing of about 1 pound of carrots. You can also make these crackers using the pulp from my Carrot Orange Juice recipe.

Carrot pulp

I’m not huge into juicing mainly because I prefer to just put my veggies in a smoothie, but it’s something I do now and again, either to drink or to use as a base for a soup.

Recipe Steps

Step One

For this recipe, you need to soak raw almonds in water overnight, and then rinse and drain them. Feel free to take a further step of removing the skins from each almond, but that’s a lot of work. You can also use a different nut such as cashews, if you prefer.

Raw soaked almonds

Step Two

After putting the almonds in a food processor and blending them into a chunky texture, you then add the carrot pulp, ground flax seeds, ground chia seeds, coconut aminos, and all sorts of seasonings.

Ingredients for Carrot Pulp Crackers

Water helps make it easily blend into a healthy batter for these Carrot Juice Pulp Crackers:

Dough for Carrot Pulp Crackers

Step Three

After you make the dough, you then need to transfer it to your dehydrator sheets. This recipe makes enough for two dehydrator sheets. 

Carrot Pulp Cracker dough balls

I recommend using an off-set spatula like this one to spread the dough thinly.

Carrot Pulp Cracker dough ready to be dehydrated

Step Four

Score and bake the crackers in a dehydrator.

You can read in the recipe directions how long I bake the crackers.

Carrot Juice Pulp Crackers scored

It takes many hours to get these Carrot Juice Pulp Crackers crisp, but this is my new favorite snack. They’re so crisp and flavorful!

Other Dehydrator Recipes You Might Like

Carrot Pulp Crackers all done

Carrot Juice Crackers that are vegan, gluten-free, and a great way to use up the pulp leftover from juicing. This recipe is oil-free.

Carrot Pulp Crackers

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 30 mins
  • Cook Time: 16 hours
  • Total Time: 16 hours 30 minutes
  • Yield: 1 dozen 1x
  • Diet: Vegan


A unique cracker recipe made using the pulp from juicing!



  • 1 cup almonds, soaked overnight, rinsed, and drained
  • 2 cups firmly packed carrot pulp
  • 2 tablespoons ground flax seed
  • 1 tablespoon ground chia seeds
  • 1 tablespoon coconut aminos
  • 1 teaspoon no-salt seasoning
  • ½ teaspoon red pepper flakes
  • 1 tablespoon dried onion
  • ½ teaspoon smoked paprika
  • 3 saffron threads (optional)
  • 2 cups water


  1. Place almonds in a food processor and process on high until broken into medium crumbles.
  2. Add carrot pulp, ground flax seed, ground chia seeds, coconut aminos, no-salt seasoning, red pepper flakes, dried onion, smoked paprika, and saffron threads (optional).
  3. Pulse ingredients to combine and then turn the processor on high, pouring in the water through the feeder tube. Add enough water that ingredients form a pourable dough.
  4. Divide the dough between two Teflex-lined dehydrator trays. Use an offset spatula to spread thinly. Dehydrate at 125 degrees for 2 hours.
  5. Use a knife to score the dough into cracker shapes and dehydrate for 8 hours at 115 degrees. Break the dough into crackers, flip, and bake for 6-8 more hours at 115 degrees.
  6. Store crackers in an air-tight container for up to 5-7 days.

  • Category: Side dish
  • Method: Dehydrator
  • Cuisine: Healthy

Keywords: how to make raw vegan crackers using carrot juice pulp, juice pulp crackers, raw vegan carrot crackers

I love serving these healthy crackers with a green salad for some extra crunch and flavor.

Carrot Juice Crackers with a salad

If you like this post, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!