Once you know how easy it is to make your own vegan crackers, you’ll never need to buy them again. This recipe has just a few everyday ingredients and can be varied to make all sorts of different and delicious cracker flavours!
These vegan crackers are really quick to make. There’s just one problem - they usually disappear even faster!
They are super moreish, and a great snack. Bake a big batch to keep you going all week, or whip up a couple of trays when you have last minute guests.
Making your own crackers at home is not only fun, but also a great way to avoid palm oil, which is typically found in many commercial crackers.
Homemade crackers also cut out unnecessary packaging, so if like us you are trying to reduce your plastic consumption, this easy recipe is a great help towards that goal!
Here's what you'll need for the basic vegan cracker dough:
- Flour - We enjoy these crackers most made with just plain or all purpose flour as it gives a light and crisp texture. For a more wholesome or coarse cracker, you can use a whole wheat or wholemeal flour, or a mix of the two.
- Oil - Olive oil brings a rich flavour to the crackers. We’ve also made them with sunflower oil, but prefer the taste with olive oil.
- Water - We like to use warm water (around 110°F or 45°C). The temperature doesn’t have to be that precise, but aim for water that feels warm to the touch but not so hot that you can’t hold your hand in it. The warm water helps to make the dough more elastic and quick to roll out, without needing to rest the dough.
- And a bit of salt and sugar.
We always like to include rosemary in the dough too which gives them a rich taste and herby hint. We've used dried herbs here in the pictures, but fresh rosemary works as well. As a general rule, you’ll want to use three times as much chopped fresh herbs as dried herbs.
Step by step
You’ll find the amounts and recipe card at the end of the post, but here’s a handy visual overview of how to make vegan crackers.
Step 1 - In a mixing bowl, combine all the dough ingredients into a soft and elastic dough.
Step 2 - Split the dough into two portions and make them roughly rectangular. Set one portion aside, covering or wrapping it in a kitchen towel so it doesn't dry out.
Step 3 - On a lightly floured board, roll out one portion of the dough to an even thickness of around 2-3mm or less than ⅛ inch.
Step 4 - If adding toppings such as seeds, salt or pepper, sprinkle them over the surface, and roll over gently with your rolling pin to firm them in.
Step 5 - Cut the crackers out to whatever size or shape you prefer using a pizza cutter (this works really well and is quick) or a sharp knife.
Step 6 - Prick the crackers a few times with a fork (this prevents them from puffing up too much) and transfer them onto a large baking sheet. You can put them quite close together as they don't spread. You can then roll out the remaining portion of dough into more crackers, or do it whilst the first batch is baking.
Step 7 - Bake at 220C (430F) or 200C (390F) in a fan oven for 10-15 minutes until a mix of light and dark golden brown.
An even thickness when rolling is really important, otherwise your crackers will bake unevenly. One trick I sometimes use is to place a couple of coins on either side of the dough to help get a regular thickness.
Watch the crackers carefully when cooking. The best cooking time will come down to how precise your oven temperature is, and exactly how thin you roll the dough.
Cook them too short and the texture won’t be so crisp and more chewy. We aim to take our crackers out when they have a surface that is a mixture of light and dark golden brown. If some crackers are cooking quicker, you can rotate the tray in the oven, or remove any cooked crackers that look done to your taste, and leave the others to bake for a bit longer.
There’s so many ways you can season or vary the flavour of these vegan crackers. Here’s a few ideas.
To mix into the dough:
To sprinkle on top:
To get the toppings to stick on well, we gently roll the rolling pin over the top to firm them in. You can also lightly brush the dough with some water to help with sticking too.
Serving and storage
When cool, transfer the crackers to an airtight container. They will keep well for up to a week, after that they may not be so crisp.
These homemade vegan crackers will go fantastically with all your favourite savoury dips! We particularly like them with our Vegan Mushroom Pate.
They are great too with a slice of vegan cheese, or spread with our Vegan Garlic and Herb Cheese.
And they also make a great side dish to soup - we just had some sesame seed topped crackers with our Butternut Squash, Carrot and Ginger Soup which was so good! For soup, we like to make long, thin crackers that you can hold at one end, and dip the other. YUM!
We hope you have fun with this easy vegan cracker recipe. Leave a comment and let us know how yours turned out and any great flavour combos you discovered! - Sophie & Paul
Easy Vegan Crackers
- 2 cup (250 g) flour plain or all purpose
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary
- 1/4 cup (60 ml) oil
- 1/2 cup (120 ml) warm water
- Preheat oven to 220°C (430°F) or fan 200°C (390°F).
- In a mixing bowl, combine all the dough ingredients into a soft and elastic dough.
- Split the dough into two portions and make them roughly rectangular. Set one portion aside, covering or wrapping it in a kitchen towel so it doesn't dry out.
- On a lightly floured board, roll out one portion of the dough to an even thickness of around 2-3mm or less than ⅛ inch.
- If adding toppings such as seeds, salt or pepper, sprinkle them over the surface, and roll over gently with your rolling pin to firm them in. For seeded crackers we use approximately 1 tbsp of seeds per rectangle of dough.
- Using a pizza cutter or a sharp knife, cut the crackers into squares, rectangles, or whichever shape you prefer.
- Prick the crackers a few times with a fork (this prevents them from puffing up too much) and transfer them onto a large baking sheet. You can put them quite close together as they don't spread. You can then roll out the remaining portion of dough into more crackers, or do it whilst the first batch is baking.
- Transfer to a lined baking sheet and bake for 12 - 15 minutes until a mix of light and dark golden brown. Check on them after 10 minutes and about every minute after that, to make sure they are done just to your liking, and not overbaked.
- When cool, store in an airtight container.
- Sesame seeds
- Nigella seeds
- Caraway seeds
- Cracked black pepper
- Coarse sea salt