Green Juice Pulp Crackers With Nutritional Yeast
This post shares how to make crisp and tasty Green Juice Pulp Crackers using the leftover pulp from juicing vegetables. This recipe uses simple ingredients including nutritional yeast and flax seeds and is gluten-free, vegan, and oil-free.
Juice Pulp Cracker Recipe Benefits
- Don’t let your juice pulp go to waste! It’s full of fiber and add bulk to recipes like crackers, muffins, breads, and more.
- My recipe for Green Juice Pulp Crackers is made with simple ingredients that are also wholesome and healthy.
- This recipe is adaptable and can be made with your favorite seasonings. I like to use nutritional yeast, coconut aminos, and flax seeds for a crunchy flavorful cracker.
Recipe Steps
It took me a few tries to figure out a juice pulp cracker recipe that actually tastes good and holds together well. I hope you will agree that this recipe fits the bill.
In addition, this recipe is gluten-free, vegan, and made without any oils. Let’s get started!
Step One
The first step, of course, is to make your green juice.
If you are going to make this recipe using the pulp, then I am going to ask that you only include the pulp from vegetables, not from fruit. If you use the pulp from juicing fruits, then that will alter that flavor of the crackers.
So, juice all of the greens you are going to use first, and then you can always reserve the pulp, juice your fruit, and mix it in with your vegetable juice. That way, the vegetable pulp is kept separate from any fruit pulp.
Step Two
The second step in making your pulp crackers is to mix the pulp with the other cracker ingredients.
For this recipe, I used nutritional yeast, coconut aminos, ground flax seeds or flax meal, chia seeds, and a little bit of water to blend.
Step Three
The third step is to transfer the mixture onto a baking sheet to go into the dehydrator (you could also use your oven if it has a fan and has a minimum temperature setting close to 135 degrees at the most).
I used a spatula or rolling pin to flatten it out as much as possible and then used a knife or pizza cutter to score the cracker mixture batter into cracker sizes.
Step Four
The last steps are to flip the crackers once after 12 hours (or midway into oven-baking). Then, let them continue to bake until they are crisp and completely dry (about another 12 hours in the dehydrator).
In the oven, it may take from 30 minutes to 90 minutes to get the same result.
Recipe Tips
- If using an oven, use the minimum temperature setting with the convention fan on and keep a close eye on them so they donāt burn. It will take between 30 minutes to 90 minutes to get them fully crisp in the oven.
- Store the crackers in an air-tight bag at room temperature for up to 5 days.
- This recipe for raw crackers can be adapted to use ingredients you like best. You can use the pulp from whatever fresh juice you have, but try not to use just fruit juice pulp. It’s best to use vegetable juice pulp for a savory cracker. Feel free to add seasonings like black pepper, garlic powder, and onion powder.
- You can substitute the chia and flax seeds for sunflower seeds and pumpkin seeds, if you prefer.
Recipe FAQs
You don’t have to. You can use an oven set on the lowest setting. Put the cracker mix on parchment paper or a teflex sheet on a cookie sheet in cracker shapes. It will take between 30-90 minutes in the oven.
They’re really good! You would never guess they are made from vegetable pulp. They have a nice salty flavor that is savory and very satisfying.
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Green Juice Pulp Crackers With Nutritional Yeast
These crisp and tasty green juice crackers are a great way to use up the pulp leftover from green juicing. These crackers are vegan and gluten-free!
- Total Time: 12 hours 15 minutes
- Yield: 12 1x
Ingredients
- Pulp from 1 bunch of juiced kale leaves and stems and 1 bunch of parsley, or your favorite blend of green vegetables (you will need about 1 1/2 cups of pulp total)
- 1/4 cup ground flax seeds
- 1/4 cup chia seeds
- 1/4 cup coconut aminos
- 1/4 cup nutritional yeast
- 1–2 tablespoons of water, if needed
Instructions
- Combine the juice pulp, ground flax seeds, chia seeds, coconut aminos, and nutritional yeast in a food processor and pulse on high until combined, about 45 seconds. The texture of the dough should be fairly soft, but not too wet. If you need more moisture in your dough, add 1-2 tablespoons of water.
- Transfer the mixture onto a dehydrator sheet or baking sheet and flatten as much as possible using a spatula. The thickness of the crackers should be only about 1/4-inch of less. Then, use a knife to score the dough into crackers.
- Dehydrate on 120 degrees for 12 hours and then carefully flip over the crackers. Dehydrate for another 12 hours (24 hours total) or until the crackers are completely dry and crispy.
Notes
- If using an oven, use the minimum temperature setting with the convention fan on and keep a close eye on them so they donāt burn. It will take between 30 minutes to 90 minutes to get them fully crisp in the oven.
- Store the crackers in an air-tight bag at room temperature for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 hours
- Category: Side dishes
- Method: Raw food
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 2 crackers
- Calories: 67
- Sugar: 0.1 g
- Sodium: 199.7 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 6.3 g
- Fiber: 3.6 g
- Protein: 3.2 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.
It has been rainy/humid past wk. but thought once chips were dry, packaged they would remain dry. I stored mine in plastic, sealed container when they reverted to chewy. I’m going to try storing in wax paper or some other sealed container. I also am learning to dehydrate only on sunny days. I live in VA. thanks for your reply & help. Janet
What a disappointment, Janet! How about storing in a ziploc bag with all of the air pressed out?
I made the crackers, love them BUT they were crisp when I finished them. I allowed to cool completely. After store 3 hrs. or so they reverted to chewy not crisp. UGH!! How do you store yours? What type container or wrap?? thanks!!!
Hi Janet! Hmmm, I am thinking that they didn’t get absolutely 100% dehydrated? Otherwise, that shouldn’t have happened. However, if you live in a damp climate, then I could see that as a possibility. I store mine in a tightly sealed container, but not the fridge. How did you store yours?
I’ve just started juicing. my daughter got sick( not related) had to leave before putting up my supplies. so left the pulp out over 8 hrs didn’t know if it’s any good? should I throw it out? this happens from time to time so I’d rather not waste but wont compromise if it’s not good.I just need info. thanks
Thank you for your recipe! We just started juicing and I have been trying to figure out what to do with the pulp. I made your crackers today, but I used mostly carrot and beet pulp – which doesn’t seem to be the best. I am looking forward to trying tomorrow using mostly green pulp. I didn’t have nutritional yeast, I put wheat germ and ground flax seeds instead. Do you ever add seeds or nuts? Thanks so much for your recipe! You have inspired me.
Hi Shoshana! Thanks for the note. You could absolutely add seeds to your crackers, hemp or sesame seeds would be fantastic. Sunflower seeds might work too, except they might be a little big. Let me know how your next batch turns out! š
I just discovered this today as I was searching for a way to not let all that beautiful veggie pulp go to waste (been juicing a lot, lately). I will try it out. I know this is a corny question, but… where did you get that pitcher? I love that it’s tightly sealed, and glass with a spout. Looks very practical for daily juicing.
Hi Dominique, sorry it took me awhile to respond to your question. I got the pitcher at Crate & Barrel years ago. I agree, isn’t it great? I love the tight-fitting lid. Let me know if you make the juice pulp crackers and how you like them!
It looks very tasty, I can’t wait to try this. I recently started juicing and find this such a good idea to use the left-over pulp! Much cheaper than all the healthy crackers I find at health food stores… Thanks for sharing š
I am a cracker junkie and those look absolutely delish! I bet they tasted as good as they look.
We love our juicer and use it a few times a week – usually with carrots and fruits. We haven’t quite learned to do much with the pulp yet, since our oven doesn’t go low enough to dehydrate. Any other suggestions would be greatly appreciated!
Even though people in the raw food world claim that dehydrating foods on higher temperatures can destroy helpful enzymes, I don’t know how much of this is fact. So, you can actually use your oven to make traditional raw recipes like these crackers. One website that I read says you can bake the crackers in an oven at 325 for 30 minutes. I have tried this and it works pretty well.
Carrie, you amaze me! I can’t wait to try these! I’ve been trying to figure out to do with all my veggie pulp and these look awesome!
Hi Gina! Thanks, but I can’t take credit for the idea of using pulp to make into crackers, although I did come up with this recipe on my own after a few dismal failures.
those look quite tasty!