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!
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.
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:
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!
Step 2: Stir to combine the mixture, then use your hands to knead a smooth dough.
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.
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!
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
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
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!)
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!
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Cheers, Bianca
Vegan Spinach & Sesame Crackers
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
- 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.
Linda @ Veganosity
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!
bianca
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 :)
Natalie @ Feasting on Fruit
You are just rocking the green recipes lately!! Fun and healthy and so good with hummus!
bianca
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.
Alena
Bianca, thanks! I DO love your ideas, so simply and delicious!
bianca
Very welcome, Alena! Thank YOU for your kind words! I do appreciate them :)
[email protected]
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
bianca
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!
sprinkleandglitter
these look delicious! and I love the color!! great recipe :)
bianca
Thank you so much! I loved what a lovely green they kept after baking :)
Anu-My Ginger Garlic Kitchen
Spinach sesame crackers just look fabulous, Bianca! SO vibrant and inviting! I could finish that whole bowl in one go! :)
bianca
Me too! I made them again today and ate them with beet hummus – so good!
Audrey @ Unconventional Baker
These look so cute! <3 Love their green goodness. And I would totally enjoy some with beet hummus too — such a pretty color combo!
bianca
Thank you so much, Audrey! I loved to color combo too!! It was my first time trying beet hummus and I was pleasantly surprised!
Lillian
Wow! Definelty want to,try these crackers! Does oat flour work as well? Is their a plant based version? Thx ^_^
Bianca
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. :)
Jen
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!
Bianca
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.
Karen
Would it be ok to eliminate the seeds? If so should I compensate with more of another ingredient?
Bianca
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. :)
Marie-Eve
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
Bianca
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 :)
Marie-Eve
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
Bianca
Glad you liked them, Marie-Eve! :)
belen
Hi Bianca, great recipe!
Do you know how long do these last for in an airtight container?
Bianca
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
Saba
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..
Bianca
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?
Namrata
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
Bianca
Thank you, they’re one of my favs :)
Char
I want to try these-they look good! Would whole wheat flour work?
Bianca
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 :)
Jess
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?
Bianca
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.
Fiona Manoon
Thank you so much for sharing recipes.Great blog!!!