Easy Herb Crackers

Thin and crispy plant-based crackers flavored with rosemary, thyme, basil, and garlic! Delicious served with hummus, cream cheese, or your favorite dip!

📝 Ingredients

• 1/2 cup all-purpose flour
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• 1/4 tsp dried basil
• 1/4 tsp onion powder
• 1/8 tsp garlic powder
• 1/4 tsp sugar
• 1/8 tsp salt
• 1/8 tsp baking powder
• 1/2 tsp miso
• 2 tbsp vegan butter (softened)
• 1 tbsp white vinegar (or balsamic vinegar)

👨‍🍳 Instructions

1. 1Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.
2. 2To a mixing bowl, add the flour, dried herbs, onion powder, garlic powder, sugar, salt, and baking powder. Stir to combine.
3. 3Add the miso, softened butter, and vinegar. Knead until it forms a dough. Feel free to use your hands to mix everything together. The dough should be soft and just very slightly sticky. If it appears too sticky, add a few extra tablespoons of flour. On the opposite, if the dough appears too dry, add an extra teaspoon or two of vinegar.
4. 4Place the dough on a sheet of parchment paper and slightly flatten it with your hands. Top with another sheet of parchment paper and flatten the dough into a 1/8-inch thickness (2-3mm) using a rolling pin.
5. 5Using a sharp knife or a pizza cutter, cut the dough into small rectangles of about 1x1-inch. Carefully transfer the thin rectangles to the prepared baking sheet. Note: the crackers won't spread, so there is no need to leave a lot of space between each one.
6. 6Bake for 13-14 minutes or until crackers are slightly golden brown. Remove from the oven and let cool for at least 30 minutes before enjoying!
7. 7Serve crackers with vegan cream cheese, hummus, or as a savory snack with drinks! These crackers will keep for up to 4 days stored in an airtight container at room temperature.