Carrot Crackers
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.
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
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
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.
Recipe Tips & Substitutions
- 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
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.
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.
More Healthy Dehydrator Recipes You Might Like
- Dehydrated Watermelon
- Green Juice Pulp Crackers
- Apple Flax Crackers
- How to Dehydrate Green Beans
- How to Dehydrate Pineapple
- How to Dehydrate Carrots
- How to Dehydrate Beets
Don’t Miss These Healthy Snack Recipes and Articles
Carrot Crackers
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
- 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
- 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.
- 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.
- 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.
- Place the baking sheet in the oven for 60-75 minutes, or until the tops of the crackers start to turn a golden brown.
- Remove the baking sheet from the oven.
- Lay the parchment paper with the crackers on a cooling rack for 20-30 minutes to let the crackers cool completely.
- Then, once the crackers are cool, remove them from the parchment paper and use your hands to break the crackers into about 12 pieces.
- Enjoy immediately, or place the crackers in an airtight container and store for up to 7 days.
Notes
- 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.
- Prep Time: 50 minutes
- Cook Time: 60 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- 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. She is a top wellness and food blogger with nearly 10 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 Carrie a message through her contact form.
This. Is. So. CLEVER! We love juicing carrots and ginger during flu season, so this is the perfect recipe to make sure that pulp doesn’t go to waste. Do they taste overly “carrot-y”? I’m trying to get my kids to eat less store-bought crackers, but the ones I’ve tried at home have been…bland. Or too much of one flavor.
They don’t taste too much like carrots, Danielle, especially with the other herbs. I hope your kiddos love them!!!
I love crackers like these since I pretty much always have hummus or a dip around. Love the color of these as well!
This is such creative idea! I never would have thought to do something like this. Love all of that carrot goodness is these crackers!
What a great idea! I have never seen anything like this!
These are really tasty! Finally something to do with the leftover carrot juice pulp. They will be a weekly regular in our house.
Can you make these crackers without the almonds? A friend of mine is allergic to nuts. I thought she would like this recipe if she could make it without nuts.
Anna, you would need to substitute something else to held give the crackers some structure. Hemp seeds or sunflower seeds might be a good option. Thanks! 🙂
On my second batch. These are very yummy with hummus!!
Awesome!!! Thanks for the feedback. 🙂
YES! This is BY FAR the best vegetable pulp cracker recipe I’ve tried. Great flavors. Thanks so much, Carrie. This one’s a keeper!
You just made my day, Angie! I’m so glad you liked the recipe!!! 🙂
This is perfect! I just got hired at Jamba Juice and volunteered to take home the carrot pulp for our guinea pigs -but there is so much left!!! I’m making these soon!!
Glad you liked seeing this recipe, Lacey! I’d love to see your version of carrot pulp crackers. Enjoy! 🙂
Carrie,
I made these carrot crackers and I loved them, as did everyone else! The flavor was great. The only problem is they were pretty fragile and crumbly after coming out of my dehydrator. I did not use coconut aminos…what does that do?
Hey Lauren! The coco aminos is just for flavor. My crackers were not super fragile, but moderately so. Maybe make them thicker or add some sunflower or flax seeds next time for a little more structure?
Carrie,
Hello again! I am going to make these again this weekend. I’m curious about baking them instead of using my dehydrator. Have you tried it, and what would you suggest for temp and baking time?
Thanks and have a great weekend,
Lauren
Hi Lauren. Great question! I was wondering that myself because I’m going to make a new version of these crackers soon. I just did a little research and it looks like 20 min in a 350 was mentioned. I might try 325 just to make sure they don’t burn. I’ll let you know how that turns out for me and I hope you let me know, too.
Hi Carrie,
I realized I hadn’t followed up on this thread. I made them again and baked them this time at 325, keeping an eye on them. It took 30 minutes to get them to the crispness I wanted. The dough was a little thicker this time, too!
I posted the recipe on my site Edible Musings and gave you credit!!
Cheers,
Lauren
Thanks for letting me know on the oven baking time, Lauren. I’m testing another cracker dehydrator recipe and the info is really helpful. Awww, thanks for the shout-out on your site. Xoxo! 🙂