Making homemade crackers couldn't be easier. These quinoa crackers are studded with cheezy flavor and kale for a totally nutritious, and delicious, snack!
Are you a snacker? I personally have always been a snack person.
My snack attacks usually hit sometime between 3 and 4 pm. I realize I still have a ways until dinner. Lunch has been digested and get I that hunger pang stirring up inside my belly.
Whenever my body goes into a full-blow snack attack, I always find myself searching for something crunchy. Sometimes it's satisfied by an apple, sometimes carrots and hummus will do the trick, but sometimes that single box (or bag) of packaged goodies is calling my name.
Are Crackers a Healthy Snack?
We try not to keep packaged foods in our house, but sometimes we're feeling the need to have something salty to munch on and know that gluten-free rice crackers or natural tortilla chips will do the trick.
Problem is…with these types of foods once you start, it's hard to stop. Especially when the serving size is like 10 chips. I mean really, who only eats 10 chips!? And those chips (or crackers) are usually fried, don't use high-quality oils and just aren't that nutritious.
So lately I've been on a mission to be more mindful of my snacking habits. Rather than reaching for those not-so-healthy crackers and chips, I made the conscious decision to avoid that aisle at the grocery store and whip up something homemade instead. Which is where the idea for these Kale Quinoa Crackers came into the mix!
They're made with nutritious flours, they're baked (not fried) and they're hearty. So eating just a handful will actually fill you up! These crackers actually do make a healthy snack, which is why I know you're going to love them!
How to Make Quinoa Crackers
For some of you, making your own crackers might feel intimidating. I was right there with you the first time I made them, but I have to tell you, it couldn't be easier.
All we do is whiz everything up in our food processor until it forms a thick dough, then we roll it out between some parchment paper and bake 'em up. It's honestly as simple as that! The hardest part is waiting for them to cool so you can actually eat them!
Ingredients for our Quinoa Crackers
Remember when I said I'm trying to make better snacking choices? Well, these quinoa crackers are it. I've packed in a TON of good-for-you ingredients into this recipe and even though they have kale, they still taste banging! Best of all? All you need is a food processor and 1o ingredients.
Some of the highlights include:
- Kale
- Nutritional Yeast
- Flaxseed Meal
- Quinoa Flour
- Olive Oil
And the result?
Crispy quinoa crackers that are gluten-free, have way less fat and more protein than other packaged snacks, and are even studded with dark leafy greens. Not sure if it gets much better.
So, are you ready to dig in? I know I am! Let the guilt-free snacking begin.
More Homemade Gluten-Free Cracker Recipes:
- Gluten-Free Quinoa Crackers
- Gluten-Free Honey Graham Crackers
- Toasted Pine Nut + Basil Quinoa Crackers
- Garlic Rosemary Quinoa Crackers
- Baked Eggplant Chips
Cheezy Kale & Quinoa Crackers
Ingredients
- 1 cup toasted quinoa flour
- 1/2 cup sorghum flour
- 1/2 cup nutritional yeast
- 2 tablespoons flaxseed meal
- 1/2 teaspoon salt
- 1/2 cups finely chopped kale
- 2 tablespoons olive oil
- 2/3 cup cold water or as needed
Instructions
- Preheat the oven to 450 degrees. Toast your quinoa using the stovetop method. Allow the flour to cool for 5 minutes before adding to a food processor along with the sorghum flour, nutritional yeast, and salt. Pulse until evenly distributed, then pulse in the kale.
- With the food processor running, stream in the oil and water until the dough comes together into a ball, about 30 seconds. Remove and form into a ball. Let rest for just a few minutes.
- Cut the dough into four pieces. Knead one piece with your hands, place it on a piece of parchment and roll it as thin as you can. You'll probably need to sprinkle the dough with a little flour so that it doesn't stick. Repeat with the other three pieces and transfer the pieces of parchment to baking sheets.
- Bake the crackers for 5 - 6 minutes per side, watching closely so they don't burn. Careful when you flip them over too! Turn off the oven and let them sit in the warm oven for 1 - 2 hours so they get super crispy.
- Break them into pieces, add them to a bowl and serve them with your favorite dips/spreads.
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Caught out then… I love snacks!
I love dips and it is crackers that are hard to get hold of and so I have got a couple of recipes. I plan to try making them once the guests have left.
I love your recipes and am always happy when I get your email as I think OOOOH what will I get this time?
I live on the savoury side of it all but fellah is always on the sweet, if I could only get him back from the dark side……
Thanks for another GREAT sounding/looking recipe. I’m very excited about trying these. Why are they called, “Cheezy”?
I have been so incredibly busy and no time to try some of the recipes but I must say you really have a great site and great recipes! Do you have a suggestion for someone who can not use the nutritional yeast. I know that is where you get the cheesy flavor. Thanks for your website! Thanks for your super great recipes! Krista
I like the ideal of a great cracker// great for picnics
Krista, Thanks for mentioning where the cheesy flavor was coming from. I kept looking at the recipe and couldn’t figure it out.
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Hi Alyssa! I made the crackers yesterday, this was the first time I’ve used nutritional yeast and it has a very strong smell. At the beginning it was a bit too much but I think I’m getting used to it! Maybe next time I’ll use a bit less.
Thanks for the recipe and your tips!
Glad you liked them! And yes, I think it does take a little getting used to, but I’m guessing you’ll become a quick convert 🙂 I use it in everything now!
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I am saving this recipe! It seems like a delicious homemade cracker- the best kind!
Thank you!
I am all for this! I wonder now, would it work with broccoli? My favourite vegetable. I love the green, I was thinking of carrot (Irish flag you know!). Thinking of all our flag colours now……..
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I don’t see psyllium listed in your ingredients but do see it in the directions. If it isn’t just a typo how much psyllium should I use? Also, is there a workable alternative to sorghum flour? The recipe really looks good and I’m anxious to try it!
Typo! I updated an old recipe and forgot to take that out 🙂
How much flax meal is used? It’s in the list
Updated! Thank you 🙂