Nacho Cracker Recipe

I've made quite a few dehydrated cracker recipes over the years, but this one beats them all.   I barely had any crackers left to photograph because they are so good that I kept munching on them all day as they were drying in the dehydrator.  They have a wonderful cheesy, spicy flavor.  They are made from nuts, seeds, herbs, spices, and bell peppers, which makes them gluten free and grain free! 

All you need to make them is a dehydrator (I use my Excalibur) or an oven that can be set to a very low temperature, such as 115 degrees. 


  • 1 cup raw almonds
  • 1 red bell pepper
  • 2 Tbsp. sesame seeds or sunflower seeds
  • 1/2 cup flaxseed meal
  • 2 Tbsp. nutritional yeast
  • 1 tsp sea salt
  • 1 tsp. onion powder
  • 1/8 tsp. cayenne or chipotle powder
  • 1 Tbsp. lemon juice
  • 2 Tbsp. water

Place all ingredients into a Vitamix or a high speed blender.  If you don't have a Vitamix, you will need to use a food processor instead.  Blend until it forms a thick, smooth paste. 

Spread the mixture onto Teflex sheets on dehydrator mesh trays, using a spatula, as thinly as possible….around 1/8 of an inch thick. 

Using a large knife or a pizza cutter, score it into whatever shapes you desire.  Wipe the knife off with a damp cloth in between scoring. 

Place into a dehydrator and set it on 105 degrees.  Dehydrate for about 12 hours, then flip over the Teflex sheet onto the mesh tray and peel it off so that the other side of the crackers can dry.  Continue dehydrating on the mesh tray until completely dry. 

Store in an airtight container in the pantry or for longer storage, in your refrigerator or freezer.  Enjoy!!


Becky Mauldin, N.D. is a Naturopath, teacher, speaker, and author.  She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.

Connect with her on Facebook and let her know what you think of this post. 


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7 Responses to Nacho Cracker Recipe

  1. Wow, these look SO delicious! And what a great idea! Thanks for sharing on Allergy-Free Wednesday. Hope you'll join us again this week with another great recipe!

  2. April Harris says:

    Your crackers sound delicious. I love the spices you have used, and all the lovely healthy ingredients too! 

  3. Oh my gosh, this is such an amazing idea.  Like doritos for health-foodies.  I got a dehydrator for Christmas and, while I've made my share of kale chips and apple chips, I haven't ventured into the raw cracker territory yet.  This is definitely the most enticing recipe I've seen for that!

    • Becky Mauldin says:

      Thanks! I hope you enjoy this recipe. I also make a similar tasting one using Kale Chips. I have a recipe for Nacho Sauce in my Vibrant Health cookbook that you coat the kale with and then dehydrate it. Aren’t kale chips amazing?

  4. Dusty says:

    These look great!  Guess I need to go purchase a dehydrator because the lowest my oven will go to is 170.  Any suggestions?

    • Becky Mauldin says:

      An Excalibur dehydrator is what I use because it has a temperature control setting and a fan that circulates the air evenly. I also like how it is designed: you can take out the trays and put larger things in it, such as quarts of yogurt, a pie plate (my Pear Cobbler recipe), etc…The Teflex sheets are necessary for this recipe as well. It is a great dehydrator.

  5. Dannette says:

    These look FABULOUS!!!
    Stopping over from the blog hop! (Melt in your mouth)

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