Dill-seasoned Veggie Flax Crackers

  • Details
  • 1 Comment

These crackers are based on a recipe I got in 2009 from Misty Humphrey, who would go on to found the real-foods health site Healthy Transitions. Like my plain Flax Crackers, they’re delicious and crispy, and sturdy enough to spread yummy things on.

I use a dehydrator to make these crackers. Many people have asked me whether these no-bake crackers can be made inside an oven, perhaps set to a low temperature and with the door cracked open. As far as I know, no one has managed it successfully. Consider getting a dehydrator if you don’t have one — they’re inexpensive and useful!

You will need

  • Parchment paper
  • Dehydrator
  • Nutribullet, coffee grinder, blender or food processor
  • Helpful: a spatula with a flexible head, like silicon or something else rubbbery


  • 2 cups whole golden flax seeds (regular flax seeds will work, too)
  • 2 green onions
  • 1/2 cup chopped carrots
  • 1 cup fresh tomatoes, or drained canned tomatoes
  • 2 Tablespoons fresh dill, or 1 teaspoon dried dill
  • 1 Tablespoon nutritional yeast
  • 1 1/2 Tablespoons lemon juice
  • 1 teaspoon salt
  • 2 1/2 cups water


  1. Grind 1 cup of the flax seeds to power using a coffee grinder (in batches), food processor, or Nutribullet-type blender.
  2. Blend green onions, carrots and tomatoes.
  3. Mix all ingredients in a bowl and let soak for 12 to 24 hours.
    • The flax will absorb the water and puff up to form a thick batter.
  4. Cut a piece of parchment paper for each tray.
    • Each piece should fit your dehydrator trays exactly, so it lays flat in the tray.
    • Tip: You can stack layers of paper and cut them all at once.
    • Tip: if you have silicon liners, you might not need to use parchment paper.
  5. Place a sheet of parchment paper in each tray.
  6. Spread the batter about 1/8″ deep evenly over the parchment paper.
  7. Dehydrate 24 hours at 105°.
    • You can optionally flip the cracker halfway through.
      • Carefully peel the cracker from the parchment.
      • Carefully flip and replace on the parchment.
  8. Peel the crackers from the parchment, and enjoy!
  9. Options
    • Break into pieces for storage.
    • Store in zip-top bag, or…
    • Store in sealed containers to protect them from getting crushed.
  1. […] satisfying snack is similar to Dill-seasoned Veggie Flax Crackers, but with a Southwest flavor […]

Leave a Reply