Learning how to make crackers is quite simple, but it’s a necessary skill that you’re going to have to learn.

Generally, in order to make the batter you throw some nuts and vegetables into a food processor.

Usually, ground flax seed is included as an ingredient, as well. Ground flax seeds are included because they act as a natural binding agent to hold the cracker together.

Once your batter is ready, you line your dehydrator trays with disposable parchment paper (or teflex sheets). Then you spread the batter thinly on each sheet, about 1/2 an inch thick. Try to make the batter even; however, you can make the edges slightly thicker than the centre because the sides will dry out better than the centre will (because of air circulation).

Most recipes tell you how many sheets of crackers they will make, which will help you gauge how thick to spread your batter.

(This does not apply to round dehydrators. Do not use a round dehydrator, because they don’t circulate air properly. Get a better one.)

I usually dump the batter in a big blob on the middle of a parchment-paper lined tray, and then I spread the batter out with an icing spreader (or with the back of a spoon).

Your batter should always be basically easy to spread, if it’s really chunky or hard to spread you probably don’t have enough water in it–add a tiny bit more, starting with 1 tablespoon at a time (although normally you shouldn’t have to add any extra water so don’t plan on doing so).

Recipes that call for a bit of oil are usually easier to spread. Onion bread is really easy to spread and is a good first recipe to try–if you don’t mind your house smelling heavily of onions! (Onion bread is notoriously bad for smelling up your house, but I don’t mind the smell of onions. And the taste is worth it!)

Here are the basic directions for making crackers:

1. Line tray with parchment paper (or teflex). (Do not use wax paper.) Spread batter on top of parchment paper. Insert into dehydrator and close drawers.

2. Dehydrate on high for 1.5 hours.

3. Reduce heat to 105 degrees. Dehydrate for a few more hours.

4. Check crackers. Are they basically hardening up and holding together well? If you try to cut lines into them with a knife (called “scoring”) will they hold together? If so, cut lines with a butter knife (AKA a regular table knife) then put the batter back in to the dehydrator. (Don’t try to separate them or anything, just cut lines and put them back in as is.)

The purpose of putting these lines in the batter is because that’s where you are going to break/cut them into cracker shapes. You can make whatever shapes you want. I generally just make basic squares, and the crackers on the sides don’t have perfectly square edges but I don’t care. They still taste good!

5. A few hours later, check them. Are they REALLY holding together nicely, like crackers? If so, take them out completely. Remove the parchment paper (or teflex) and then break or cut along the “scored” lines. Throw away your parchment paper now (or put away your teflex sheets); you don’t need tray liners anymore.

6. Put your crackers back in to the dehydrator directly on the trays (drawers) and continue dehydrating at 105 degrees until they reach your desired consistency.

Assignment:

  • Make a raw cracker recipe. A selection of recipes is displayed below. (If unsure which one to pick, try this raw flax cracker recipe.)

Once you have completed the assignments in this module, please proceed to the next module right away by clicking "complete."