Introduction

These spinach veggie crackers are a delightful, healthy snack packed with flavor and nutrients. Made with almond flour and fresh spinach, they offer a crispy texture and subtle savory notes that are perfect for anytime munching.

A close-up of a woman's hand holding a small, square green cracker with a rough texture made of finely chopped herbs and seeds. Below, scattered on a white marbled surface, are many more of these same green crackers, arranged loosely and surrounded by fresh spinach leaves for decoration. The overall color palette is bright green with specks of darker green and light brown from the seeds, giving a fresh and healthy look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup finely chopped spinach (from about 3 cups loosely packed spinach)
1.25 cups almond flour (plus 1 to 2 extra tablespoons as needed)
1 egg (beaten)
1 tablespoon toasted sesame seeds
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (177°C).
Step 2: Prepare the spinach by finely chopping it. A food processor with an S blade works best, but a sharp knife can be used to chop it into tiny pieces.
Step 3: In a mixing bowl, combine the chopped spinach, almond flour, beaten egg, sesame seeds, garlic powder, onion powder, and salt. Mix with a rubber spatula until a dough forms. It should be slightly sticky but not wet. If too wet, add 1 to 2 tablespoons of almond flour.
Step 4: Place a rectangular piece of parchment paper on the counter. Form the dough into a ball and place it onto the parchment. Cover with another piece of parchment paper and roll the dough out into an oval about 1/8-inch thick. Remove the top parchment carefully and check for any gaps; fill holes with dough from the edges if needed.
Step 5: Using a sharp knife or pizza cutter, cut the dough into 1-inch squares, yielding 40 to 50 crackers. Press any leftover dough scraps gently onto the squares to use them up, keeping the thickness consistent. Transfer the parchment with crackers onto a large baking sheet.
Step 6: Bake on the center rack for 16 to 20 minutes until the crackers are lightly browned and slightly crispy. Watch closely to prevent burning. Remove crackers that brown faster and continue baking the rest to achieve even crispiness if desired.
Step 7: Let the crackers cool on the baking sheet for 5 minutes after baking. Then, break them apart along the cut lines using a small spatula or knife for a clean break.
Step 8: Enjoy the crackers within a few hours for the best crispness, or reheat to restore their texture.

Tips & Variations

Add a pinch of chili flakes or smoked paprika to the dough for a spicy kick.
Use flaxseed meal instead of almond flour for a different texture and flavor.
Replace sesame seeds with poppy seeds or sunflower seeds for variety.
Make sure the spinach is very finely chopped to avoid large green chunks in the crackers.
For extra crispiness, bake leftover crackers briefly before serving.

Storage

Store the crackers in an airtight container at room temperature for up to 3 days. To refresh their crispiness after storage, reheat them in a preheated oven at 300°F (150°C) for 3 to 5 minutes. Avoid refrigeration as it can make them lose their crunch.

How to Serve

The image shows several square green crackers, each one thin and speckled with darker green bits and small sesame seeds scattered throughout. The crackers have a rough texture and are placed on a white marbled surface with some sesame seeds sprinkled around. Two fresh green spinach leaves lie near the crackers, adding a fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and thoroughly squeeze out any excess moisture before finely chopping to prevent soggy dough.

Are these crackers gluten-free?

Yes, these crackers are naturally gluten-free since they use almond flour instead of wheat flour.