Carrot Crackers are a healthy snack that the whole family will love. They are easy to make and perfect for on-the-go. Plus, they are packed with vitamins and fiber. These homemade crackers are naturally gluten-free and vegan and can be made in the oven or the dehydrator.

Carrot crackers on a white plate on a tabletop.

When food prices just seem to be going higher and higher, it’s always nice to make recipes without expensive ingredients. And carrots are one of the most budget-friendly and nutritious ingredients out there.

Carrots are always on my clean eating shopping list, and they are also great for reducing estrogen dominance.

Whether you like to make fresh carrot juice at home or you just like carrots, you will enjoy making these homemade Carrot Crackers!

Why You Need This Recipe

  • If you juice a lot of fresh produce, you are likely always looking for ways to use up the pulp! This is the perfect recipe after a batch of carrot juice. You can also use regular grated carrots as well.
  • Crackers are such a fun snack, but many premade ones have undesirable ingredients. These can be made to order with healthy items.
  • Kids can help make and eat these yummy crackers.

Key Ingredients

Ingredients to make carrot crackers in small bowls on a white surface.
  • Carrots have great vitamins and fiber, and this cracker recipe is a fun new way to enjoy them.
  • Chia seeds are also a great source of fiber and they act as the glue here. Eating more fiber is a great natural perimenopause bloating remedy too!
  • Almond flour offers healthy fats and a great cracker base. Almond flour is a grain-free and gluten-free option. You can find almond flour at a decent price at most major grocery stores anymore.
  • Sunflower seeds are also a great healthy fat and they add the perfect crunch.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Recipe Steps

Process collage of baking shredded carrot crackers.

Step One

Combine all ingredients into a dough and let rest for 20 minutes to let the chia seeds gel up.

Please see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Preheat the oven and line and spray a large baking sheet.

Step Three

Spread the mixture to an even thickness on the prepared pan, then score into cracker shapes.

Step Four

Bake until golden brown, then remove from the oven.

Let cool for 30 minutes, and the crackers should then break nicely on their scored lines. Enjoy!

Homemade grain-free crackers like these are perfect as a healthy alternative to bread. They have great texture and flavor without any grain flour.

Baked carrot crackers on parchment cooling on a rack.

Recipe Tips

  • You can substitute the sunflower seeds with pumpkin seeds, if you prefer.
  • This recipe can also be made in a dehydrator. To use a dehydrator, pour the batter onto a dehydrator sheet (you may need to use two sheets depending on the size of your dehydrator). Use an offset spatula to spread thinly. Dehydrate at 125°F for 2 hours. Then, use a knife to score the dough into cracker shapes and dehydrate for 8 hours at 115°F. Break the dough into crackers, flip, and bake for 6-8 more hours, or until they are fully dehydrated and crispy.

Recipe FAQs

Can I use carrot pulp in this recipe?

Yes! You can use carrot pulp or freshly shredded carrots, or a mixture. Just ensure you use 2 cups required to keep that carrot flavor.

Can I use a dehydrator?

Absolutely! I wrote this recipe for an oven because it’s easy for everyone to make. But if you love your dehydrator these are perfect.

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Baked carrot pulp crackers on a white surface.

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Shredded carrot crackers stacked on a white plate.

Carrot Crackers

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4.7 from 11 reviews

Print Recipe

Carrot Crackers are a healthy snack that the whole family will love. They are easy to make and perfect for on-the-go. Plus, they are packed with vitamins and fiber. These healthy crackers are naturally gluten-free and vegan and can be made in the oven or the dehydrator.

  • Total Time: 140 minutes
  • Yield: 12 servings 1x

Ingredients

Units Scale
  • 2 cups finely grated carrots (from about 4-5 medium carrots) or 2 cups leftover carrot pulp from juicing
  • 1/2 cup almond flour
  • 1/2 cup sunflower seeds
  • 2 tablespoons chia seeds
  • 1 teaspoon sea salt
  • 3 tablespoons olive oil
  • 1 teaspoon dried garlic
  • 1/2 cup water (you may need up to 1 cup of water depending on how dry your grated carrots or carrot pulp is)
  • Nonstick cooking spray

Instructions

  1. In a large mixing bowl, combine the grated carrots or carrot pulp, almond flour, sunflower seeds, chia seeds, salt, olive oil, garlic, and water. Stir to combine. Add more water if you need to so that you get a dough that is fairly wet and can be mixed well. Let the mixture sit for at least 20 minutes to thicken before moving onto the next step.
  2. Preheat your oven to 300°F. Line a baking sheet with parchment paper. Spray the top of the parchment paper lightly with nonstick cooking spray.
  3. Stir the seed mixture and transfer it onto the baking sheet. Use a spatula to smooth the surface of the mixture so it is about ¼-inch in height. Then, use a knife to score cracker shapes into the mixture.
  4. Place the baking sheet in the oven for 60-75 minutes, or until the tops of the crackers start to turn a golden brown.
  5. Remove the baking sheet from the oven.
  6. Lay the parchment paper with the crackers on a cooling rack for 20-30 minutes to let the crackers cool completely.
  7. Then, once the crackers are cool, remove them from the parchment paper and use your hands to break the crackers into about 12 pieces.
  8. Enjoy immediately, or place the crackers in an airtight container and store for up to 7 days.

Notes

  1. You can substitute the sunflower seeds with pumpkin seeds, if you prefer.
  2. This recipe can also be made in a dehydrator. To use a dehydrator, pour the batter onto a dehydrator sheet (you may need to use two sheets depending on the size of your dehydrator). Use an offset spatula to spread thinly. Dehydrate at 125°F for 2 hours. Then, use a knife to score the dough into cracker shapes and dehydrate for 8 hours at 115°F. Break the dough into crackers, flip, and bake for 6-8 more hours, or until they are fully dehydrated and crispy.

Nutrition

  • Serving Size: 1/12 of recipe
  • Calories: 94
  • Sugar: 1.2 g
  • Sodium: 112.1 mg
  • Fat: 6.7 g
  • Saturated Fat: 0.7 g
  • Carbohydrates: 4.4 g
  • Fiber: 1.8 g
  • Protein: 1.7 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.