Raw Vegan Carrot Crackers

Why You’ll Love This Recipe

These raw vegan carrot crackers are incredibly easy to make, requiring only a food processor and a dehydrator (or a low-temperature oven). They’re gluten-free, oil-free, and packed with fiber thanks to fresh carrots and seeds. The texture is crunchy yet light, and the flavor is customizable with spices and herbs. They store beautifully, making them ideal for meal prep or on-the-go snacking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

carrots
ground flaxseed
sunflower seeds or pumpkin seeds
sesame seeds (optional)
lemon juice
garlic or garlic powder
onion powder
paprika
salt
water as needed

Directions

1. Add chopped carrots to a food processor and pulse until finely grated.
2. Add flaxseed, sunflower or pumpkin seeds, sesame seeds (if using), lemon juice, garlic or garlic powder, onion powder, paprika, and salt.
3. Process until the mixture forms a thick, sticky dough. Add small splashes of water only if needed to help it come together.
4. Spread the mixture evenly onto dehydrator trays lined with non-stick sheets. Press or roll it into a thin, even layer.
5. Score the mixture into cracker shapes with a knife or spatula.
6. Dehydrate at 115°F until completely dry and crisp, usually 8–12 hours.
7. Break apart the crackers along the score lines and store once fully cooled.
8. If using an oven, spread on a parchment-lined sheet and bake on the lowest setting with the door slightly ajar until dry and crispy.

Servings and timing

Makes about 20–24 crackers.
Prep time: 15 minutes
Dehydrating time: 8–12 hours
Total time: 8–12 hours (mostly inactive)

Variations

• Add nutritional yeast for a cheesy flavor.
• Mix in dried herbs such as basil, oregano, or dill.
• Add chili flakes or cayenne for a spicy version.
• Swap sunflower seeds for almonds or cashews (if not strictly raw, lightly soak them first).
• Include shredded zucchini for added moisture and nutrients (increase flaxseed slightly).

Storage/Reheating

Store crackers in an airtight container at room temperature for up to 1 week.
For longer storage, keep them in the refrigerator for up to 3 weeks.
No reheating is required, but if they soften over time, place them back in the dehydrator or low oven to crisp up again.

FAQs

Can I make these without a dehydrator?

Yes, use your oven on the lowest temperature with the door slightly open, though they may not stay fully raw.

How do I keep the crackers from crumbling?

Ensure the mixture is sticky enough, usually by adjusting the flaxseed-to-moisture ratio.

Can I use carrot pulp from juicing?

Yes, it works perfectly and helps reduce food waste.

How thin should I spread the mixture?

Aim for about 1/8 inch thick for crunchy, even drying.

Are these crackers gluten-free?

Yes, they contain no wheat or gluten ingredients.

Can I replace flaxseed?

Chia seeds can replace some or all of the flaxseed, though the texture may change.

How do I know when they’re fully dehydrated?

They should snap cleanly and feel dry throughout with no soft spots.

Can I add sweet seasonings?

Yes, cinnamon, nutmeg, and a touch of maple powder can create a sweet cracker.

What dips pair well with these crackers?

Hummus, guacamole, raw cashew cheese, and tahini-based spreads work wonderfully.

Can I freeze the crackers?

You can freeze them, but ensure they are fully dry; crisp them up after thawing if needed.

Conclusion

Raw vegan carrot crackers are a wholesome, crunchy, customizable snack that highlights the natural sweetness of carrots while offering plenty of nutrients and versatility. Easy to prepare and delicious with both savory and sweet toppings, they make a satisfying addition to any healthy eating routine.

Raw Vegan Carrot Crackers

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Crunchy, flavorful raw vegan carrot crackers made with carrots, seeds, and spices, dehydrated to preserve nutrients and natural sweetness.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 8–12 hours (dehydrating)
• Total Time: 8–12 hours
• Yield: 20–24 crackers
• Category: Snack
• Method: Dehydrator
• Cuisine: Raw Vegan
• Diet: Vegan

Ingredients

• 2 cups carrots, chopped
• 1 cup ground flaxseed
• 1/2 cup sunflower seeds or pumpkin seeds
• 2 tbsp sesame seeds (optional)
• 1 tbsp lemon juice
• 1 garlic clove or 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp salt
• Water as needed

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Instructions

1. Add chopped carrots to a food processor and pulse until finely grated.
2. Add flaxseed, sunflower or pumpkin seeds, sesame seeds (if using), lemon juice, garlic or garlic powder, onion powder, paprika, and salt.
3. Process until the mixture forms a thick, sticky dough, adding small splashes of water only if needed.
4. Spread the mixture evenly onto dehydrator trays lined with non-stick sheets, pressing into a thin, even layer.
5. Score the mixture into cracker shapes with a knife or spatula.
6. Dehydrate at 115°F for 8–12 hours, or until completely dry and crisp.
7. Break apart the crackers along the score lines once fully dried.
8. For oven baking, spread on a parchment-lined sheet and bake on the lowest setting with the door slightly ajar until dry and crispy.

Notes

• Add nutritional yeast for a cheesy flavor.
• Mix in dried herbs like basil, oregano, or dill.
• Add chili flakes or cayenne for heat.
• Swap sunflower seeds for almonds or cashews (soak if not strictly raw).
• Include shredded zucchini for moisture; increase flaxseed accordingly.

Nutrition

• Serving Size: 1 cracker
• Calories: 35
• Sugar: 1g
• Sodium: 40mg
• Fat: 2g
• Saturated Fat: 0g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 0mg