Oven-Baked Chia Veggie Crackers Gluten Oil-Free Recipe
Nutritious homemade crackers featuring milled chia seeds, soaked whole chia, and blended vegetables like sun-dried tomatoes, spinach, and bell peppers. These gluten-free and oil-free crackers offer a satisfying crunch with earthy, savory flavors from nutritional yeast and warming spices. Perfect for health-conscious snackers, those with dietary restrictions, or anyone wanting wholesome alternatives to store-bought crackers. The combination of probiotics from specialty chia and nutrient-dense vegetables creates crackers that are both nourishing and delicious for parties, lunchboxes, or everyday snacking.
Ingredients
- 1 ½ cup Kunachia Organic Milled Chia + Probiotics, or any milled chia seeds
- ½ cup Kunachia chia seeds, soaked in 3 cups water for 2-3 hours
- 1 cup sun dried tomatoes, soaked in 1 cup water for 2-3 hours and drained
- 2 cup baby spinach & kale mix
- 2 clove garlic, or 2 tsp granulated garlic
- ½ cup carrots, chopped
- ⅓ cup red bell pepper
- ¼ cup hemp seedssunflower seeds1:1nut-freevegan
similar crunch and nutrition
- ¼ red onion
- 2 medjool dates, pitted
- 3 tbsp nutritional yeast
- ½ tsp chili powder
- ¼ tsp paprika
- ⅛ tsp cumin
- salt & pepper, to taste
Instructions
- 1
Pre-soak chia seeds and sun-dried tomatoes for at least 3 hours
- 2
Drain excess water from tomatoes
- 3
Preheat oven to 300F convection
- 4
Place chia seeds and hemp seeds in large bowl
- 5
Blend remaining ingredients in high speed blender until combined and fairly smooth
- 6
Add blended mixture to bowl and mix
- 7
Spread onto silicon baking mat 1/8 inch thick
- 8
Score with sharp knife into 1.5 inch squares cutting in sections without dragging
- 9
Bake for 30 minutes until top is solid and dry
- 10
Remove from oven and cool for 10 minutes
- 11
Flip crackers using thin metal spatula avoiding squishing
- 12
Bake for another 20-30 minutes until crispy
Tips
Soak chia seeds and sun-dried tomatoes for the full 3 hours to ensure proper texture and easier blending for optimal cracker consistency.
Score crackers before baking by cutting straight down in sections rather than dragging the knife to prevent tearing the mixture.
Use a thin metal spatula when flipping crackers and work carefully to maintain their shape and prevent breaking during the second baking phase.
Good to Know
Store in airtight container at room temperature for up to 1 week
Can prepare mixture 1 day ahead and refrigerate before baking
Serve at room temperature with dips, spreads, or cheese
Common Mistakes
Score crackers before first baking to avoid cracking when cutting after baking
Flip crackers gently with thin spatula to avoid breaking the delicate structure
Ensure chia seeds are fully soaked to prevent tough, chewy texture in final crackers
Substitutions
Vegan Options
similar binding properties
General Alternatives
FAQ
Can I use regular chia seeds instead of milled chia?
Yes, but grind them first or the crackers will have a grittier texture. Milled chia creates smoother, more cohesive crackers with better binding properties.
What if I don't have a convection oven?
Use regular oven at 325F and increase baking time by 10-15 minutes per side. Watch carefully to prevent burning and ensure crackers are completely crispy.
How long do these crackers keep fresh?
Store in airtight container for up to 1 week at room temperature. They may soften slightly over time but can be re-crisped in low oven for few minutes.