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!
Ingredients tips
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.
Top tips
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.
Variations
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:
- Garlic powder
- Cayenne pepper
- Other herbs such as thyme or herbes de provence
To sprinkle on top:
- Sesame seeds
- Nigella seeds
- Caraway seeds
- Coarsely ground black pepper
- Coarse sea salt
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.
If you want to add larger seeds such as pumpkin seeds or sunflower seeds, then we find it easier to add them after cutting the crackers, as they can get in the way of cutting.
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
For more easy vegan recipes like this check out:
This really simple recipe for Red Lentil Flatbreads
These zero waste Spicy Potato Peel Crisps
These incredibly moreish Sweet & Spicy Nuts!
And these yummy Sourdough Discard Crackers.
📖 Recipe
Easy Vegan Crackers
Ingredients
Cracker dough
- 2 cups (250 g) flour plain or all purpose
- 1 tsp salt
- 1 tsp sugar
- 1 tsp dried rosemary or 1 tbsp chopped fresh rosemary
- ¼ cup (60 ml) olive oil or other oil of your choice
- ½ cup (120 ml) warm water
Optional toppings
- sesame seeds
- nigella seeds
- caraway
- black pepper
- coarse sea salt
Instructions
- 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.2 cups (250 g) flour, 1 tsp salt, 1 tsp sugar, 1 tsp dried rosemary, ¼ cup (60 ml) olive oil, ½ cup (120 ml) warm water
- 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.
Notes
- Garlic powder
- Cayenne pepper
- Other herbs such as thyme or herbes de provence
- Sesame seeds
- Nigella seeds
- Caraway seeds
- Cracked black pepper
- Coarse sea salt
Nutrition
This information is calculated per serving and is an estimate only.
Babs says
Many thanks for this recipe. I’ve been vegan for decades and this is the only cracker recipe that I have found to be not only tasty and crispy but also immensely adaptable. I’m going to try making some with sundries tomatoes. 🤞
Sophie and Paul says
Thanks Babs, so glad you found our recipe. Sundried tomatoes sounds like a fun twist. It think it should work if you mince them very finely or pulse them in a food processor. Let us know how they turn out! Sophie 🙂
Babs says
It works well with pulsed sun-dried tomatoes I used the olive oil from them as well. Just need to be careful not to over cook them as the tomatoes can burn a bit🫢
Perhaps olives next
Karla says
I just made a half batch using sprouted spelt flour (what I had on hand). These are fabulous and so easy. Rolled out on parchment paper, cut, transferred on parchment to the baking pan. Goodbye boxed commercial crackers!
Sophie and Paul says
Hooray! That's so awesome to hear Karla. We really love this cracker recipe because you can customise it to make all sorts of different flavours so easily. Happy baking!
plme says
Could you use almond flour to replace the regular flour?
Sophie and Paul says
Hi, Almond flour works quite differently to regular flour so I wouldn't recommend it as a direct swap. I'll do some experimenting and see if I can get it to work. In the meantime you might like to look at a recipe designed to work with almond flour already 🙂
Paula says
These are so lovely!! So glad I found the recipe!! I had these with some cashew cheese I bought from the farmers market yesterday!
Sophie and Paul says
Thanks so much Paula! Sounds divine with the cashew cheese. Hope you have fun making these crackers again soon.
Julia E says
I was looking for something without palm oil and bioengineered ingredients and this was more than perfect! Easy to make and beyond delicious. This will definitely be a regular staple for us.
Sophie and Paul says
Thanks Julia, that's so great to hear 🙂 Enjoy! x
Virginia says
Good crackers for soup. thanks for the recipe. I had avoided making crackers because of having to roll them out. A light bulb moment and now I use a pasta roller. So easy to get a consistent thickness and quick.
Catherine Long says
I wanted soup for dinner, but didn’t have any bread or dry biscuits. I searched vegan crackers and found this wonderful recipe. I had everything in the cupboard for this recipe. They worked really well. Such an easy recipe to make and tasty. I made half with nigella seeds and half with chilli flakes and salt. Both were amazing. Thanks
Emily says
The oven temperature is not a common temp for my oven and would be hard to get exactly 390. Would rounding up to 400 be an issue? Or should I round down to 375? My oven runs hotter than normal ovens
Sophie and Paul says
Hi Emily, I'd round down to 375F if your oven tends to run hotter. Just keep an eye on them and cook until they reach your preferred level of golden brown. Happy baking!
Rose Dyson says
This was a revelation!... I had no idea how easy it is to make crackers!!!... I encourage everyone to make these... I used sesame and poppy seed toppings with sea salt flakes sprinkled over... they’re perfect with your sunflower seed ‘cream cheese’
Sophie and Paul says
Thank you Rose! Yes it's so easy, we're making them all the time now, always with different toppings... Great combination of sesame, poppy and salt flakes, by the way! You're reminding us we should make our sunflower cheese again 🙂
xx Paul and Sophie
Riv says
Yum - couldn't stop eating these. I've been looking for savoury biscuit recipe that is easy, vegan, with simple ingredients, partly to reduce / avoid the plastic packaging that often wraps shop-bought crackers. Rosemary and olive oil is a great mediterranean combo, I used black pepper for the top as didn't have seeds. I preferred them baked on the browner side - and the well-done ones kept their crispness longer in the tin. But they didn't last long!
Sophie and Paul says
Yay Riv! 🙂 You like all the same things about these crackers as we do! Thanks so much!