Smoked Paprika Corn Crackers

Smoked Paprika Corn Crackers from Carrie on Vegan:

Today, I thought I’d share a new recipe for Smoked Paprika Corn Crackers that can serve as an appetizer or a side dish.

I made this recipe highlighting paprika, but the sweet, corn flavor is still the best part of these healthy, raw crackers.

To start, just de-frost a 1-pound bag of frozen corn kernels in the fridge overnight. Then, pour the contents into the bowl of a food processor (no need to drain) and add your spices:

Corn cracker mixture

This is honestly one of the easiest recipes I’ve ever made:

Corn Cracker ingredients

This is what the “dough” looks like once you blend it together:

Corn cracker dough

I plopped it on a dehydrator sheet:

Corn cracker dough

I used an off-set spatula to spread out the mixture and then sprinkled some extra paprika on for good measure:

Corn crackers ready to be dehydrated

I baked mine in the dehydrator, see the instructions for timing. Ta-da!

Dehydrated corn crackers

Here’s the recipe:

Smoked Paprika Corn Crackers
Recipe type: Appetizer
Serves: 4
  • 1 1-lb. bag frozen corn kernels
  • 1 teaspoon coconut or Bragg’s liquid aminos
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon ground mustard seed
  • ¼ teaspoon dried garlic powder
  • 1 tablespoon dried onion
  • 1 tablespoon no-salt seasoning
  • ⅛ teaspoon cayenne pepper
  1. Defrost the corn kernels in the refrigerator overnight.
  2. Combine the corn kernels, aminos, paprika, mustard seed, garlic powder, dried onion, no-salt seasoning, and cayenne pepper in the bowl of a food processor.
  3. Process on high until mixture comes together, using a spatula to scrape down the sides if necessary.
  4. Pour the mixture onto a Teflex-lined dehydrator tray and use an off-set spatula to spread thinly and evenly into a large square.
  5. Dehydrate at 125°F or 50° C for four hours. Use a knife to score the batter into cracker shapes and reduce the temperature to 115° F or 45° C and bake for 8 more hours. Flip once and bake for another 6-8 hours or until crisp.
  6. Store in an air-tight container for up to a week.
  7. Note: I have not tried baking these in an oven. If you want to try that, I would suggest spreading the dough on a parchment-lined baking sheet and baking at 325 degrees for about 30 minutes. Keep an eye on the crackers to make sure they don't burn. You might also want to flip the crackers once during baking.

These crackers are great for a party or potluck as an appetizer, but I like serving them with my Mock Tuna salad for a healthy lunch as well. Enjoy!

Corn crackers with Mock Tuna Salad

My goal is to provide inspiration for healthy, balanced living. You can find more links on my Recipes and Resources pages.

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Smoked Paprika Corn Crackers for the world's healthiest corn chip. This recipe is vegan, gluten-free, and made without oil.


  1. says

    These look so tasty! I was just thinking today about how it shouldn’t be *that* hard to make homemade crackers, and I how I should eventually try it. It never would have occurred to me that you could make crackers with corn! (I love the corn & paprika combination, too.)

    • says

      I was so happy with how delicious these crackers turned out, Allison. They are naturally sweet from the corn and they didn’t last long in my house. 🙂

    • says

      I loved smoked paprika, too, Emma! Let me know if you try making these crackers in the oven, I’m very curious (I will try it soon as well and report back the results).

    • says

      I hope you get a dehydrator this Christmas, Hannah, because it’s so much fun!!! The only problem is you usually have to wait 12-24 hours before something is ready, but it’s usually worth the wait. 🙂

  2. says

    Always on the lookout for new raw cracker ideas – – thanks, Carrie! The paprika on top is beautiful. And thank you for participating in the Potluck!

    • says

      Let me know if the oven works okay, Joanna. I want to try a batch that way, too, just to make sure I have the temperature and baking time correct on the recipe.

  3. Jeanne says

    Hi Carrie!
    I can’t wait to make these and you paired it with one of my fav’s of your recipes, mock tuna salad. Ahhhh, life doesn’t get any better than this! 🙂
    How about a category for dehydrated recipes on here and Vegan Delish?

    • says

      Hi Tami! I use the Excalibur 5-tray version. I’m pretty happy with it, the only problem is how big it is and loud when it is running. I would make sure you really, REALLY want one before investing the $$$.

  4. says

    I love the idea of simple raw recipes! And these look delicious =)
    I really like the extra sprinkle of paprika before dehydrating – they look a little more “crisp” after they are done cooking that way.

  5. says

    This is hilarious! I am going to post almost the same thing on Monday…even links to Janet as my inspiration! I put some sunflower seeds in mine. So delicious! I have a bag of corn thawing and will try yours tomorrow!


  6. says

    Thanks so much for inspiring me to take the plunge & get a dehydrator. I bought a an Excalibur for an early Christmas present and tried these crackers! They came out great and were gone in a couple of days. The only thing I noticed was an garlicky aftertaste so I may leave out the garlic powder next time and see if that takes care of it. Nice to have such healthy crackers! What cracker recipe would go best with nut butter? Flax crackers? There are lots of recipes for those but most use whole flax seeds, which I always had heard did not get digested well. Any suggestions are most appreciated 🙂


  1. […] Other fun projects I worked on in 2013 included Vegan MoFo in September and the Virtual Vegan Potluck in May where I brought my Strawberry & Vanilla Bean “Nice Cream” and again in November where I brought my Smoked Paprika Corn Crackers. […]

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