These vegetable crackers are similar to veggie chips but are sliced thicker, giving them a cracker-like texture. Perfect on an appy platter with dips and cheese!

Dried vegetable chips are pretty popular. I enjoy them as a snack. But they’re pretty chip-like. Especially if they’ve been deep-fried and heavily seasoned.
This recipe turns vegetables into something that is more like a cracker than a chip. They are thick and hard like a cracker. They also have very little fat. As a GF person who also doesn’t digest corn very well, they are my go-to tortilla chip alternative. 🙂
However, the main reason I make vegetable crackers is because they’re perfect for camping and backpacking trips! A great way to eat your vegetables and have a crunchy treat while traveling!
How to serve vegetable crackers
These crackers are so easy to eat.
- I enjoy them dipped in hummus and other spreads.
- A grain-free option for cheese and crackers.
- They’re a pretty addition to a charcuterie platter.
- Corn-free alternative for nachos and chips and salsa.
- We’ve also taken them backpacking. An easy way to get vegetables when you’re hiking in the woods.
Seasoning mixes for the crackers
Oven-dried vegetables with a pinch of salt are pretty tasty. However, I’m a fan of flavor! Here are some seasoning mixes that you can use to flavor your crackers. They don’t include salt, so include the salt from the basic recipe into the seasoning mix before sprinkling it on your crackers.
You can also mix and match commercial cracker toppings. Flavors like ranch and spicy cheese are fun for snacking crackers.
Here are some flavors that pair well with salsa, hummus, or cheese. (My trad-cracker flavors).
- 1/4 cup sesame seeds
- 1/4 cup poppy seeds
- 2 Tbsp of diced rosemary with 1 tsp garlic powder
- 2 tsp of chili powder is nice if you’re serving the crackers as an alternative to tortilla chips.
- Everything on top cracker with 2 Tbsp sesame, 2 Tbsp poppy seeds, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
Thanks for this post. I plan to try this because we had a very abundant crop of butternut last year and need to find ways to use them besides curried butternut bisque. I have a recipe for granola from Shannon Stonger’s blog and she bakes her granola at 275 F for ~50 minutes, rotates trays, then bakes another 30-60 minutes depending on when it’s done. I’ve had so much trouble with my sourdough crackers baking unevenly, so I thought I’d try her granola baking method at a lower temp. It works! My crackers get crispy and dry without the edges being overbaked and dark brown. I think I’ll try the lower heat for longer with your veg cracker recipe, too. You could also finish them in a food dehydrator at 100-130 F to crisp them up.
Thanks again!
Katie
Great! Please let me know how that works for you. I don’t happen to have a dehydrator, (I borrow one from my neighbor’s for a few weeks every summer). But I am interested in whether the lower temperature works for you! Cheers, Emillie