Homemade Vegetable Crackers
These crackers are a bit time-consuming to make, but they’re really delicious! Eat them on their own (they have a spicy kick!) or pair them with some cheese or hummus. The key to this recipe is ensuring all the water is removed from your shredded veggies. Store leftovers in a Ziplock bag. Enjoy!
This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader (page 14) on September 16, 2021.
Ingredients:
5 small potatoes
1 carrot
1 zucchini
2 eggs
1/4 cup plain breadcrumbs
1/2 cup shredded parmesan cheese
1/2 tsp sage
1/2 tsp black pepper
1/2 tsp kosher salt
1/2 tsp red pepper flakes
1/4 tsp cayenne
1/4 tsp paprika
Directions:
Preheat the oven to 350 degrees Fahrenheit.
Peel the skin off your potatoes.
Finely shred the potatoes, carrot, and zucchini using a shredder. In between shredding each vegetable, place the shreds in a tea towel and ring out all the water. Place the dehydrated vegetable shreds into a medium bowl.
Add the eggs, breadcrumbs, cheese, and spices. Mix well using your hands. Make sure all your ingredients are well combined.
Grab two cookie sheets and line each with parchment paper.
Split the dough evenly between the two cookie sheets, forming a ball on each one.
Place a sheet of parchment paper on top of each formation of dough and use the rolling pin to roll thin. Make sure to roll the dough evenly over the entire cookie sheet.
Place in the oven and bake for ~ 3-5 mins.
Remove from the oven and let them cool for ~5 minutes on a cooling rack.
Use kitchen scissors or a knife to cut into squares.
Place the squares back onto the parchment paper and bake for an additional 2 minutes, or until your desired crispiness.