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Shredded carrot crackers stacked on a white plate.

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


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


  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.


  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.

Keywords: carrot pulp crackers, carrot crackers, how to make crackers