Green Juice Pulp Crackers With Nutritional Yeast
This post shares how to make crisp and tasty Green Juice Pulp Crackers using the leftover pulp from juicing vegetables. This recipe uses simple ingredients including nutritional yeast and flax seeds and is gluten-free, vegan, and oil-free.
Juice Pulp Cracker Recipe Benefits
- Don’t let your juice pulp go to waste! It’s full of fiber and add bulk to recipes like crackers, muffins, breads, and more.
- My recipe for Green Juice Pulp Crackers is made with simple ingredients that are also wholesome and healthy.
- This recipe is adaptable and can be made with your favorite seasonings. I like to use nutritional yeast, coconut aminos, and flax seeds for a crunchy flavorful cracker.
Recipe Steps
It took me a few tries to figure out a juice pulp cracker recipe that actually tastes good and holds together well. I hope you will agree that this recipe fits the bill.
In addition, this recipe is gluten-free, vegan, and made without any oils. Let’s get started!
Step One
The first step, of course, is to make your green juice.
If you are going to make this recipe using the pulp, then I am going to ask that you only include the pulp from vegetables, not from fruit. If you use the pulp from juicing fruits, then that will alter that flavor of the crackers.
So, juice all of the greens you are going to use first, and then you can always reserve the pulp, juice your fruit, and mix it in with your vegetable juice. That way, the vegetable pulp is kept separate from any fruit pulp.
Step Two
The second step in making your pulp crackers is to mix the pulp with the other cracker ingredients.
For this recipe, I used nutritional yeast, coconut aminos, ground flax seeds or flax meal, chia seeds, and a little bit of water to blend.
Step Three
The third step is to transfer the mixture onto a baking sheet to go into the dehydrator (you could also use your oven if it has a fan and has a minimum temperature setting close to 135 degrees at the most).
I used a spatula or rolling pin to flatten it out as much as possible and then used a knife or pizza cutter to score the cracker mixture batter into cracker sizes.
Step Four
The last steps are to flip the crackers once after 12 hours (or midway into oven-baking). Then, let them continue to bake until they are crisp and completely dry (about another 12 hours in the dehydrator).
In the oven, it may take from 30 minutes to 90 minutes to get the same result.
Recipe Tips
- If using an oven, use the minimum temperature setting with the convention fan on and keep a close eye on them so they don’t burn. It will take between 30 minutes to 90 minutes to get them fully crisp in the oven.
- Store the crackers in an air-tight bag at room temperature for up to 5 days.
- This recipe for raw crackers can be adapted to use ingredients you like best. You can use the pulp from whatever fresh juice you have, but try not to use just fruit juice pulp. It’s best to use vegetable juice pulp for a savory cracker. Feel free to add seasonings like black pepper, garlic powder, and onion powder.
- You can substitute the chia and flax seeds for sunflower seeds and pumpkin seeds, if you prefer.
Recipe FAQs
You don’t have to. You can use an oven set on the lowest setting. Put the cracker mix on parchment paper or a teflex sheet on a cookie sheet in cracker shapes. It will take between 30-90 minutes in the oven.
They’re really good! You would never guess they are made from vegetable pulp. They have a nice salty flavor that is savory and very satisfying.
Green Juice Pulp Crackers With Nutritional Yeast
These crisp and tasty green juice crackers are a great way to use up the pulp leftover from green juicing. These crackers are vegan and gluten-free!
- Total Time: 12 hours 15 minutes
- Yield: 12 1x
Ingredients
- Pulp from 1 bunch of juiced kale leaves and stems and 1 bunch of parsley, or your favorite blend of green vegetables (you will need about 1 1/2 cups of pulp total)
- 1/4 cup ground flax seeds
- 1/4 cup chia seeds
- 1/4 cup coconut aminos
- 1/4 cup nutritional yeast
- 1–2 tablespoons of water, if needed
Instructions
- Combine the juice pulp, ground flax seeds, chia seeds, coconut aminos, and nutritional yeast in a food processor and pulse on high until combined, about 45 seconds. The texture of the dough should be fairly soft, but not too wet. If you need more moisture in your dough, add 1-2 tablespoons of water.
- Transfer the mixture onto a dehydrator sheet or baking sheet and flatten as much as possible using a spatula. The thickness of the crackers should be only about 1/4-inch of less. Then, use a knife to score the dough into crackers.
- Dehydrate on 120 degrees for 12 hours and then carefully flip over the crackers. Dehydrate for another 12 hours (24 hours total) or until the crackers are completely dry and crispy.
Notes
- If using an oven, use the minimum temperature setting with the convention fan on and keep a close eye on them so they don’t burn. It will take between 30 minutes to 90 minutes to get them fully crisp in the oven.
- Store the crackers in an air-tight bag at room temperature for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 hours
- Category: Side dishes
- Method: Raw food
- Cuisine: Healthy
- Diet: Gluten Free
Nutrition
- Serving Size: 2 crackers
- Calories: 67
- Sugar: 0.1 g
- Sodium: 199.7 mg
- Fat: 1.5 g
- Saturated Fat: 0.2 g
- Carbohydrates: 6.3 g
- Fiber: 3.6 g
- Protein: 3.2 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition. She is a top wellness and food blogger with nearly 10 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send Carrie a message through her contact form.
My gut doesn’t tolerate chia seeds. What else can I use to hold the crackers together?
Thanks!
Helen
Great question! You can try using other seeds but I haven’t tested it this way.
do u have a recipe for pulp based soft wraps.
Carrie, Thank you for referring me to this site. I will be trying it soon. For those who might read this post, I want to underscore “Ital Organics” suggestion that adding fruit and/or veggie pulp adds flavor, texture & moisture. My pulp is primarily celery, I generate @ 2 cups of puree/day.
Over time I’ve learned that the pulp will work best when I cut the stalks into 1/4″ pieces before juicing. The pulp then is pureed in a high-speed blender ( Nutra bullet). I routinely add it to soup, waffles, cookies, brownies…and crackers.
My husband and I have tried multiple recipes over the years and this one is the best yet. This will definitely make it into my recipe box 🙂 i did alter a couple things. I didn’t have flax meal so I used flaxseed. Not sure how that effects the recipe but it seemed fine. I had to add a little more water. I put the mix between wax paper and used a rolling pin to roll it out really thin. I think the crackers are better this way. Crispier. It only took about 8-10 hours instead of 24 to dehydrate. Next time I will incorporate some salt and seasonings though. Great recipe. Thanks for sharing.
A side note: be sure to remove the wax paper after rolling out. It gets stuck to the cracker in the dehydrator. Once you unstick the mix from the paper you can use the same piece if it isn’t too wet or just use a new piece.
I’m so glad you liked this recipe! And, thanks for sharing your adaptions.
I haven’t made these in awhile, but I really want to get back to dehydrating again. This will be the first recipe I make. It is very good.
May have to try this. My efforts, like your first, making crackers from pulp were dismal. Not enough nutrition for me to cook for 24 hrs … will just be happy to make crackers that aren’t bad for me.
Another great recipe for crackers.
Thanks Carrie!
A great way to use up the pulp!
These crackers literally SAVE me! I just finished a 30 day juice fast, and made a couple of batches of these in my final days. Now, slathered with hummous, or a nice big slice of tomato they are so amazing and I cannot feel guilty in any way when eating them.
My only problem is overindulgence. Just curious, did you ever work out a nutritional chart for them? I can input the ingredients, although it might be difficult to get nutritional information for pulp! (fibre, fibre and fibre). I’d love to know the breakdown if you ever figured it out!
Thanks again,
Sarah
Thanks for all your help. I will try ziplocs & let you know outcome. I hope to do pot & zuchinni chips Mon.