My goal with just about everything I make is to try and pack as many vegetables into every single bite that I can. Sometimes I am successful and sometimes not so much. Herbed Vegetable and Flax Crackers are one of my favorite successes. Crispy, healthy ingredients that are full of nutrition and flavor. These tasty crackers are an easy to carry snack, a crunchy topping on a salad, or a perfect accompaniment to soup.



  • 2 cups ground flax seeds
  • 1 red bell pepper, chopped
  • 1 large onion, chopped
  • 1/2 cup (about 8-10) sun-dried tomatoes, chopped (I use sun dried tomatoes in oil)
  • 1 lemon, juiced
  • 4 cloves garlic
  • 2-4 tsp dried oregano
  • 2 tsp dried basil
  • 1/4 cup water
  • 1/2 tsp coarse sea salt (optional)


  1. Process the red pepper, onion, tomatoes, garlic and water in a food processor until you have a paste like consistency.
  2. Add the ground flax, lemon juice, oregano and basil and process until smooth.
  3. Divide the mixture in half and spread out onto 2 small baking sheets (approx. 10 x 15)  lined with a silicone mat or parchment paper. Press or roll it until about 1/8 inch thick (like a pie dough).
  4. Sprinkle with sea salt if using.
  5. Place in the oven at the lowest temperature your oven can go (mine is 170 degrees).

    The cracker after 2-3 hours moved to a cooling rack placed onto the baking sheet.

  6. After about 2-3 hours the crackers will be a leather like consistency. At this point remove the pan from the oven and place the cracker  (you should be able to lift the whole piece without it breaking) onto a cooling rack without the silicone mat or parchment and place the rack back on the baking sheet and then back into the oven. If you don’t have a cooling rack just flip it over and continue baking on the silicone mat or parchment. You will have to adjust baking time according to your oven temperature but at 170 degrees it takes approximately 6 hours total.
  7. Remove from the oven and immediately cut into 2 x 2 inch squares with a sharp knife.

Nutritional Info:

Makes approximately 48 crackers.

Serving size 4 crackers.

Nutrients per serving:  Calories: 168.5, Cal. from Fat: 101, Total Fat: 12.5g, Sat. Fat: 1g, Carbs: 11g, Fiber: 8.5g, Sugars: 2g, Protein: 6g, Sodium: 124mg, Chol: 0mg


Store leftover crackers in an airtight container for 3-4 days.

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  1. Julia says:

    This sounds really good! Just wondering, would it be possible to bake them at a higher temperature for less time?

    • Kristy says:

      Hi Julia, the first time I made these I baked them at 350. The edges got too brown before the middle was done. You could try a little higher temp than 170 and see if it cuts down on the baking time without burning the edges. Let us know how it comes out if you try it.
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  2. I’ve made these before!!! SOOOOO YUM! The only problem is I eat too many of them… and wind up getting a stomach ache!


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