Ingredients
Directions
Add all ingredients to a food processor and blend until ingredients are blended and a sample that you squeeze between your fingers sticks together. It should be moist enough to stick together and not crumbly. If it’s crumbly, add 1–2 tablespoons of water at a time until it sticks together.
Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. Roll out the dough until very thin, about 1/16-inch thick, measuring about 11x13 inches. Transfer the parchment paper and rolled-out dough to a cutting board. With a pizza cutter or knife, cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges, press them together into a small disk, and roll it out to get more crackers that are a uniform size.
Carefully transfer the parchment paper to your dehydrator or, depending on the space of your dehydration machine, transfer the cracker squares to dehydrator sheets, spreading them out evenly.
Set the dehydrator to 113 degrees F for 10 hours. Flip the crackers halfway through.
Test the crackers at 8 hours to see if they’re ready, depending on how crispy you’d like them to be. The longer they dehydrate, the crispier they’ll get! Makes approximately 24 crackers.
Chef's Notes
Substitutions
Substitute sesame seeds with hemp seeds, sunflower seeds, or chopped pumpkin seeds.
Substitute garlic powder with onion powder.
Baking Instructions
Preheat oven to 350 degrees F. Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. Roll out the dough until very thin, about 1/16-inch thick, measuring about 11x13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. With a pizza cutter or knife, cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges, press them together into a small disk, and roll it out to get more crackers that are a uniform size. Bake for 15–20 minutes, flipping and rotating crackers halfway through (rotating the crackers in the center to around the edges of the baking sheet and the crackers around the edges to the center of the baking sheet), or until the crackers are golden. Cool completely on the baking sheet. They will get crispier as they cool.
What Kind of Juice Pulp?
Veggie juice pulp works best here, such as the juice from carrots, celery, kale, beets, cucumber, parsley, and more.
Storage
Store your juice pulp crackers in an airtight container for up to 5 days. Crackers can also be frozen for up to a month.
Ingredients
Directions
Add all ingredients to a food processor and blend until ingredients are blended and a sample that you squeeze between your fingers sticks together. It should be moist enough to stick together and not crumbly. If it’s crumbly, add 1–2 tablespoons of water at a time until it sticks together.
Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. Roll out the dough until very thin, about 1/16-inch thick, measuring about 11x13 inches. Transfer the parchment paper and rolled-out dough to a cutting board. With a pizza cutter or knife, cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges, press them together into a small disk, and roll it out to get more crackers that are a uniform size.
Carefully transfer the parchment paper to your dehydrator or, depending on the space of your dehydration machine, transfer the cracker squares to dehydrator sheets, spreading them out evenly.
Set the dehydrator to 113 degrees F for 10 hours. Flip the crackers halfway through.
Test the crackers at 8 hours to see if they’re ready, depending on how crispy you’d like them to be. The longer they dehydrate, the crispier they’ll get! Makes approximately 24 crackers.
