This recipe for homemade veggie crackers is made from healthy, minimal ingredients, including spinach, almond flour, and sesame seeds. They make a great snack for toddlers, kids of all ages, and adults! You’ll love how easy it is to make a wholesome alternative to store-bought crackers and chips that’s gluten-free, vegetarian, and dairy-free too.
These colorful veggie crackers are affectionately known as “geen cackers!” by my toddler! She loves them as a snack…and so do her parents. Each little square is packed with nutrition, slightly crunchy, and so tasty. I enjoy them on their own or with hummus, cream cheese, or block cheese.
This recipes uses a whole cup (!!!) of finely chopped spinach and just a few other ingredients, like garlic and onion powder and sesame seeds, to add flavor. The cracker base is made from almond flour, so the crackers are suitable for those with gluten allergies all while providing more protein and fiber than if they were made with regular flour.
It’s safe to say these homemade crackers are a winner, just like my Healthy Homemade Seed and Kale Crackers. I can’t wait to hear how you like them, so be sure to let me know in the comments!
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Ingredients and Substitutions
Please note that these crackers contain common allergens, including nuts (almond flour), sesame, and eggs, so they are not suitable for packing in school lunches if your child’s school is nut-free or has other limitations regarding allergens in foods.
- Almond flour: This recipe works best with a finely ground almond flour made from blanched almonds. Look for an almond flour marked as fine or extra/super fine, NOT almond meal. Almond flour is widely available at most grocery stores in the baking aisle. I specifically used Field Day Organic brand when making these veggie crackers, but I also like the Bob’s Red Mill Super-Fine Almond Flour.
- Spinach: Of course, the signature green color of these crackers comes from spinach! You can substitute kale if you don’t have spinach.
- Egg: You need an egg to bind the batter for the crackers so they stay together while baking. However, I believe the recipe could be made egg-free by using 1 tablespoon of milled flaxseed mixed with 2.5 tablespoons of water. Let the mixture sit for 10 to 15 minutes until thickened before using in the recipe.
- Onion powder, garlic powder, and salt: Feel free to mix up or omit some of the seasonings. You could change up the flavor profile by using chili powder, for example.
- Toasted sesame seeds: These add some extra texture and subtle flavor. Omit if you don’t want them. I don’t recommend replacing them with chia seeds, because it may affect the texture of the dough.
Instructions
The full recipe card for spinach veggie crackers is at the bottom of the posts. Here’s a preview of the steps with photos to guide you.
Pulse spinach in a food processor fitted with an S-blade until finely chopped. You can also do this step by hand, but it takes almost no time using a food processor.
Combine the spinach, almond flour, beaten egg, and seasonings in a mixing bowl.
Form the dough into a ball. Then place between two pieces of parchment paper. Use a rolling pin to roll it out into an oval about ⅛-inch thick. Carefully remove the top sheet of parchment paper. Slice the oval into squares.
Bake for 16 to 20 minutes at 350 degrees F/177 degrees C. until very lightly browned and slightly crispy.
Expert Tips
- Dough consistency: The dough will be slightly sticky — enough that when you roll it out between the parchment paper, there will be some stuck to the top piece when you pull it off. However, it shouldn’t be wet. If it feels too wet, add an extra 1 to 2 tablespoons of almond flour.
- Cracker thinness: Veggie crackers need to be very thin so they can crisp up in the oven, but not too thin. I recommend about ⅛-inch thick.
- Using dough scraps: After you cut the dough into squares before baking, you’ll notice that there may be some scraps of dough around the edges that don’t form full squares. Feel free to remove those and press a little bit of extra dough into the tops of some of the other squares.
- Varying degrees of doneness: The crackers around the edges will bake more quickly than those in the middle. You can remove those from the pan to cool and then return the rest of the crackers to the oven if needed. I personally like to have a mixture of textures, though, because I found that the softer ones were great for my toddler and the crispier ones were great for adults.
Storage and Reheating
Keep spinach veggie crackers in an airtight container on the counter or in the refrigerator for up to a week. They will have a longer shelf life in the fridge, but they will lose their crispiness more quickly there than on the counter.
Either way, after a day or two, they will no longer be that crispy. I still enjoy them this way, and the softer texture is nice for some toddlers or young kids. However, you can definitely make them crispy again by reheating in the oven! Put the crackers on a baking sheet and reheat for 5 to 7 minutes at 350 degrees F/177 degrees C. Watch so they don’t burn, and pull them out when they reach your desired texture.
Serving
These crackers are delicious on their own but also taste great with a spread or dip! Try them with cream cheese, spreadable cheese (like Boursin), hummus, Caramelized Onion White Bean Dip, or Roasted Turnip Hummus. You can also enjoy them with slices of block cheese or even as part of a charcuterie or snack board.
More Veggie-Loaded Snacks
If you love these spinach veggie crackers, check out some other wholesome snacks:
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
📖 Recipe
Spinach Veggie Crackers
Equipment
- Food processor (optional but recommended)
- Parchment paper
- Baking sheet (preferably a half sheet pan)
Ingredients
- 1 cup finely chopped spinach from about 3 cups loosely packed spinach
- 1.25 cups almond flour plus 1 to 2 extra tablespoons as needed
- 1 egg beaten
- 1 tablespoon toasted sesame seeds
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F/177 degrees C.
- Prepare the spinach. First, you want to make sure the spinach is very finely chopped. The easiest way to do this is to use a food processor fitted with an S blade. If you don't have one, use a knife but be sure to chop it into tiny pieces.
- Make the dough. Combine the spinach, almond flour, beaten egg, sesame seeds, garlic powder, onion powder, and salt in a mixing bowl. Mix with a rubber spatula until everything comes together into a dough. It will be slightly sticky but should not be wet. If it seems to wet, add 1 to 2 more tablespoons of almond flour.
- Roll the dough. Put a rectangular piece of parchment paper on a counter. Form the dough into a ball and place onto the parchment. Put another piece of parchment paper on top. Use a rolling pin to roll out the dough into an oval about ⅛-inch thick. Carefully remove the top piece of parchment paper. There will be a thin layer of dough that sticks to the top piece of parchment (that's to be expected, so don't worry). Examine the dough and make sure there are no gaps. If there are any holes or missing pieces, take some dough from the edges and press it into the holes to fill them in.
- Cut the dough into squares. Use a sharp knife or pizza cutter to cut the dough into 1-inch squares. You will get between 40 and 50 squares. If you have some leftover dough around the edges that didn't quite form squares, you can scrape that off with your finger and press it on top of squares in the middle if desired. You don't want to add too much extra dough, just enough to use up the scraps across several crackers while still keeping them thin. Carefully transfer the parchment paper with the prepared crackers onto a large baking sheet.
- Bake the crackers on the center rack of the preheated oven for 16 to 20 minutes until very lightly browned and slightly crispy. Check the crackers often to ensure they don't burn. The crackers around the edges will brown more quickly than the ones in the middle. If you want, you can take those off the baking sheet and then return the rest of the crackers to the oven for a few more minutes to make all of them uniformly crispy. It's up to you.
- Cool and separate. Remove the crackers from the oven and let them cool for 5 minutes on the baking sheet. Then, break the crackers apart. I prefer to use a small spatula or knife to press into the indents and make a clean break for each square.
- Enjoy the crackers within a few hours if you want them to be at their crispiest. They're also very easy to reheat to restore crispiness (see notes).
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post)!
Notes
- Storage and reheating: Keep crackers in an airtight container in the fridge or on the counter at room temp for up to a week. They will lose crispiness over time. However, you can make them crispy again by reheating in the oven. Put on a baking sheet and bake at 350 degrees F for 5 to 7 minutes or until they reach your desired texture. Watch them closely so they don’t burn.
- Almond flour: Use a fine or extra/super fine blanched almond flour, not almond meal.
- Serving: These are great on their own or spread with hummus, cream cheese, or herbed cheese.
Nutrition
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