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You are here: Home / Recipes / Partyfood and Snacks / Vegan Spinach & Sesame Crackers

Vegan Spinach & Sesame Crackers

Published: Mar 12, 2019 Updated: Jul 30, 2020 · This post may contain affiliate links ·

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Vegan Spinach & Sesame Crackers

Did you know that you can make your own homemade crackers with just a couple of ingredients? And you can even make them green by adding spinach! These vegan Spinach & Sesame Crackers are the perfect, vibrant, and healthy snack!

Vegan Spinach Sesame Crackers served with Zaatar Hummus

You know I love my cracker recipes! They are super easy to make, use basic ingredients, don’t take long, stay crispy for days, everyone loves them, and are perfect for dipping! So what’s not to love about them.

Together with hummus, they are my favorite thing to make for parties and potlucks! People are always impressed when I bring homemade crackers, but they don’t know how easy they are actually to make!

Oh, and I don’t think there would be a better snack for St. Patrick’s Day than these Spinach Crackers served with Spinach Hummus! Just saying.

Vegan Spinach Sesame Crackers served with Zaatar Hummus

How to make Spinach Crackers

The ingredients

You will only need a couple of ingredients to make these green crackers:

  • all-purpose flour
  • baking powder
  • salt
  • sesame seeds
  • water
  • fresh spinach
  • oil

The basic steps

As always you can find the full recipe in the recipe box at the end of the post.

But to give you an idea of how easy these crackers are to make, these are the main steps: 

Flour and spinach water for making Spinach Crackers

Step 1: Combine the dry ingredients in a bowl. Then add the spinach-water-mixture (make this by blending spinach with water). Making these crackers is pretty similar to my other cracker recipes but instead of mixing the dry ingredients with water, we are using a mixture of spinach and water to make them green!

Green dough for making spinach crackers

Step 2: Stir to combine the mixture, then use your hands to knead a smooth dough. 

rolled out green dough for making spinach crackers

Step 3: On a lightly floured parchment paper, roll the dough out as thin as possible.

Expert tip: This is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.

Cutting spinach crackers with a pizza cuter

Step 4: Using a pizza cutter to cut the crackers is the simplest and fastest method. Then pull the parchment paper with the crackers onto a baking tray. Bake them in the oven for 15-20 minutes until crispy!

Vegan Spinach Sesame Crackers served with Zaatar Hummus

Step 5: Let them cool off. Then serve them with a dip! I’ve added a couple of ideas below.

Serve them with … 

  • Za’atar Hummus (as pictured)
  • Basic Hummus with parsley
  • Roasted Pumpkin Hummus
  • Almond Cream Cheese
  • Oil-Free Spinach Hummus
  • Guacamole
Vegan Spinach Sesame Crackers dipped into Zaatar Hummus

Tips for making the perfect crispy crackers

  • The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
  • The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
  • Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
  • Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

How to store crackers

storing crackers in air-tight containers

If you let the crackers cool off completely and then store them in air-tight containers, they will stay crispy for days! That way you can also prepare them in advance if you’re having a party coming up!

More Vegan Cracker Recipes you will love

  • Pizza Crackers
  • Golden Turmeric Crackers
  • Gluten-Free Chickpea Crackers
  • Poppy Seed Crackers
  • Vegan Cracker Recipes (All the cracker recipes I have on the blog!)

Love it? Rate it!

I hope you will enjoy these crackers as much as I do! Let me know if you give them a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if they are worth a try! 

If you don’t want to miss out on any new recipes, subscribe to my newsletter, follow me on Instagram and Facebook!

Cheers, Bianca

Vegan Spinach Sesame Crackers served with Zaatar Hummus

Vegan Spinach & Sesame Crackers

Elephantastic Vegan
These vegan Spinach & Sesame Crackers have a lovely green color and are just the perfect snack for parties or just because they’re healthy and delicious!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Snack
Cuisine Vegan
Servings 4 servings
Calories 223 kcal

Ingredients
 
 

  • 1 2/3 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons white sesame seeds
  • 1 teaspoon olive oil
  • 1/2 cup water *
  • 1 cup fresh spinach (tightly packed)*

Instructions
 

  • Pre-heat the oven to 400°F/200°C.
  • Wash the spinach and put it in a blender together with the water and blend until completely smooth.*
  • In a mixing bowl, add the flour, baking powder, salt, and sesame seeds. Stir to combine, then add in the spinach-water and olive oil. Stir to combine again, then mix and knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. Add more flour if your dough is too sticky.
  • On a lightly floured parchment paper, roll out the dough as thin and even as possible.
  • Cut it with a pizza cutter length- and widthwise. Carefully pull the parchment paper with the crackers onto a baking sheet.
  • Bake them in the oven for about 15-20 minutes (until they get crispy).
  • Let them cool off and enjoy!

Notes

*If your blender is having troubles getting the spinach into the blades, use double the amount of water and spinach and use only 1/2 cup of spinach water for the crackers. You can use the rest of the spinach water for a smoothie or of course, make another batch of spinach crackers.
  • Expert tip: Rolling out the dough as thin as possible is the most important step. Really take your time rolling out the dough as thin and evenly as possible. Otherwise, your crackers will end up too hard or chewy and unevenly baked.
  • The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
  • The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
  • Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
  • Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

Nutrition

Calories: 223kcalCarbohydrates: 41gProtein: 6gFat: 3gSodium: 590mgPotassium: 166mgFiber: 2gVitamin A: 705IUVitamin C: 2.1mgCalcium: 76mgIron: 3.2mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « 20 Green & Vegan Recipes for St. Patrick’s Day
Next Post: Za’atar Hummus »

Reader Interactions

Comments

  1. Linda @ Veganosity

    April 28, 2015 at 4:00 pm

    These look fantastic Bianca! I’m sure you could use gluten free flour to make a gluten free cracker too. Holis has a great concept, I hope they’re successful and other grocers follow their lead. Pinned!

    Reply
    • bianca

      April 28, 2015 at 5:28 pm

      Thank you so much, Linda! As of yesterday the Holis crowdfunding has reached its minimum goal, so they are definitely opening their store. Yeay! I still have to try the Crackers out with gluten-free flours. I have a few in my pantry – so that’s a great way of using them up :)

      Reply
  2. Natalie @ Feasting on Fruit

    April 28, 2015 at 6:50 pm

    You are just rocking the green recipes lately!! Fun and healthy and so good with hummus!

    Reply
    • bianca

      April 29, 2015 at 4:43 pm

      Color everything green! Green is just such a pretty color :D
      I even thought about making a green hummus to go with these crackers but then decided it would be too much.

      Reply
  3. Alena

    April 29, 2015 at 10:42 am

    Bianca, thanks! I DO love your ideas, so simply and delicious!

    Reply
    • bianca

      April 29, 2015 at 4:44 pm

      Very welcome, Alena! Thank YOU for your kind words! I do appreciate them :)

      Reply
  4. [email protected]

    April 29, 2015 at 11:42 am

    Hi Bianca,
    What are you talking about – boring? Documentaries are awesome! Universum was one of the few things I was allowed to stay up to watch when growing up :)
    I also love how versatile your pastry dough is. That said, now that I still haven’t tried my hands on it, I will probably just try two or three different versions when I finally get to it.
    Did you know that there is a waste-free supermarket in Vienna? It’s called “Lunzer’s Maß-Greißlerei” and is located in the up-and-coming 2nd district: http://www.mass-greisslerei.at/
    Unfortunately, I’ve never been there myself because it’s really out of my way but I’m sure one day, one day ;)
    Have a great day ahead and all the best from sunny Vienna,
    Alice

    Reply
    • bianca

      April 29, 2015 at 4:58 pm

      Hi Alice,
      thank you so much for stopping by!
      My boyfriend never watches documentaries with me from the start because he thinks they are too boring :D but then most of the times ends up joining me somewhere in the middle. Not so boring at all!
      I’ve tried making my own puff pastry dough once but it was terrible – it wasn’t even edible (although I ate all of it, I don’t like throwing food away). I decided to stick to store-bought puff pastries from now on.
      I’ve heard of Lunzer’s Maß-Greißlerei before but I’ve never been there. I love the website though! It’s so modern :D
      Thank you so much for bringing that up, I didn’t know in which district it was.
      Have a lovely day yourself :)
      Greetings from sunny (yeah!) Linz!

      Reply
  5. sprinkleandglitter

    April 29, 2015 at 1:47 pm

    these look delicious! and I love the color!! great recipe :)

    Reply
    • bianca

      April 29, 2015 at 4:59 pm

      Thank you so much! I loved what a lovely green they kept after baking :)

      Reply
  6. Anu-My Ginger Garlic Kitchen

    April 29, 2015 at 5:13 pm

    Spinach sesame crackers just look fabulous, Bianca! SO vibrant and inviting! I could finish that whole bowl in one go! :)

    Reply
    • bianca

      April 30, 2015 at 10:26 pm

      Me too! I made them again today and ate them with beet hummus – so good!

      Reply
  7. Audrey @ Unconventional Baker

    May 1, 2015 at 10:35 am

    These look so cute! <3 Love their green goodness. And I would totally enjoy some with beet hummus too — such a pretty color combo!

    Reply
    • bianca

      May 3, 2015 at 3:22 pm

      Thank you so much, Audrey! I loved to color combo too!! It was my first time trying beet hummus and I was pleasantly surprised!

      Reply
  8. Lillian

    July 20, 2015 at 8:15 pm

    Wow! Definelty want to,try these crackers! Does oat flour work as well? Is their a plant based version? Thx ^_^

    Reply
    • Bianca

      July 21, 2015 at 11:26 pm

      Hi Lillian! I haven’t tried those with oat flour yet. It probably will work however I suggest: starting with less water and using only as much water as needed to form a smooth dough. And rolling the dough between two baking sheets. I think the dough will be stickier and this is a good way to prevent it from sticking all over the rolling pin. And they will probably be not as green because the oat flour is a bit darker than white flour, yes? Let me know if you give them a try and if they work out or not. :)

      Reply
  9. Jen

    September 22, 2015 at 12:49 am

    I also love watching documentaries. I know the ones you’re speaking of, and they really wake and shake you up. I watch one (or at least a bit of one) every night after my family falls asleep. Most people don’t know how their food is produced or the affect it has on their health and the environment. I didn’t either until a few weeks ago. I’m not vegan (yet) but I hope to get there some day. Blogs like yours are so helpful!

    Reply
    • Bianca

      September 22, 2015 at 7:57 am

      Yeah, I’m glad I’m not the only one really enjoying documentaries like that. My boyfriend would never, ever watch environmental documentaries with me when I’d ask him, but when I start watching without him he often joins me in the middle of the documentary. They’re so damn interesting! The last documentary I’ve watched was Cowspiracy which was really, really good & interesting too (it’s actually on netflix right now, if you haven’t seen it already). I’m so glad my blog is helpful to you! That makes me really happy :) Let me know if I can help you with going vegan – it was a gradually process for me too. I just cut out the milk, the cheese, the yoghurt step by step… and introduced vegan products into my diet.

      Reply
  10. Karen

    December 24, 2015 at 8:01 pm

    Would it be ok to eliminate the seeds? If so should I compensate with more of another ingredient?

    Reply
    • Bianca

      December 25, 2015 at 10:38 am

      Leaving out the seeds is no problem at all. You might have to use a little bit less spinach-water. Just add the wet ingredients slowly into the dough until you can form a smooth ball and add more flour if it get’s too sticky. :)

      Reply
  11. Marie-Eve

    March 12, 2016 at 12:28 am

    I am planning to do those again this week-end. Last time I used flax sees as I did not have sesame seeds.
    This time I have them. :)

    I am curious though,,, Last time, I ad to add a lot more water than just 1/4 of a cup. It was really dry and the dough was not sticking together. Do you think I did something wrong?

    Thanks!

    Marie-Eve

    Reply
    • Bianca

      March 14, 2016 at 2:47 pm

      Hi Marie-Eva, I don’t think you did anything wrong. When working with doughs it’s just really hard to give exact measurements, so it always needs a bit of tweaking. Flour-water-ratios can depend on the flours, altitude, how dry the spinach is etc… The best way is always to add little by little water until you can form a nice, smooth, non-sticky dough. I hope you like them with the sesame seeds, too :)

      Reply
      • Marie-Eve

        March 15, 2016 at 2:47 am

        Thank you!!! They are awesome. I had them in my lunch today. I ended u adding 1/4 cup of water.

        Thanks again!

        Marie-Eve

        Reply
        • Bianca

          March 16, 2016 at 10:47 am

          Glad you liked them, Marie-Eve! :)

          Reply
  12. belen

    March 25, 2016 at 12:28 am

    Hi Bianca, great recipe!

    Do you know how long do these last for in an airtight container?

    Reply
    • Bianca

      March 25, 2016 at 9:37 am

      Hi Belen, I’m glad you like it! It’s a bit harder to say for those Spinach & Sesame Crackers because fresh spinach is involved. But I’m guessing they should stay fine for 2-3 days. I’ve never had them that long, I can’t control myself with these :D

      Reply
  13. Saba

    April 12, 2017 at 11:50 am

    Wow ,super ,fantastic….made these and they turned out exactly like yours. Had to find an idea to get my daughter to eat her spinach..and this is just a fab idea…she loves crackers and chips…so this was the best thing ever to come across on pinterest.I am going to try with other veges too…thanks so much..

    Reply
    • Bianca

      April 13, 2017 at 10:34 am

      Hey Saba, I’m so glad you and your daughter like them!! :) Trying out different veggies is a great idea! Have you seen the pizza crackers yet?

      Reply
  14. Namrata

    July 30, 2017 at 12:12 pm

    Wow how cute these look…green & cruelty-free :) I’m not a fan of documentaries tho I won’t call someone who watches them “boring” :p

    Reply
    • Bianca

      July 31, 2017 at 9:21 am

      Thank you, they’re one of my favs :)

      Reply
  15. Char

    September 9, 2017 at 1:40 am

    I want to try these-they look good! Would whole wheat flour work?

    Reply
    • Bianca

      September 9, 2017 at 9:35 am

      Technically, it would work. However the crackers won’t be that green, because the whole wheat flour isn’t as white and doesn’t provide such a nice color base. And you might have to adjust the water because flours are so different. Just add enough until it all comes together, it shouldn’t be too sticky, otherwise add more flour :)

      Reply
  16. Jess

    March 16, 2018 at 8:38 pm

    Any suggestions for rolling the dough evenly? I keep having problems wit uneven crackers and burnt edges.
    Also, I found it pretty strange to run into an add for Hillshire Farms Sausage in the middle of the recipe- what’s up with that?

    Reply
    • Bianca

      March 17, 2018 at 12:13 pm

      A proper rolling pin helps a lot with rolling the dough evenly. I actually have 3 different rolling pins :D so I should know..haha. It works best with a large rolling pin with rotating handles. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.

      Sorry about the meat ad, that shouldn’t happen as I’ve blocked all meat and dairy ads but sometimes they sneak through.

      Reply
  17. Fiona Manoon

    March 28, 2019 at 2:17 pm

    Thank you so much for sharing recipes.Great blog!!!

    Reply
  18. Caterers in Jaipur

    August 5, 2019 at 1:57 pm

    You are just rocking the green recipes currently!! Fun and healthy and so precise with hummus!

    Reply
  19. Riccarda

    September 21, 2019 at 12:06 pm

    They look amazing!!! Does the recipe also work with frozen spinach?

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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