Vegetable crackers!




Super easy vegetable chips, made using anything you've got in the kitchen!

Course Snack


  • 1.5 cup Vegetable of your choice Cooked to soft (steam, boil or roast)
  • 0.5 cup Tapioca flour
  • generous pinch Dried herbs I use a mixture of sea salt; sesame seeds; black pepper; dill; onion powder; etc.


  1. Heat oven to 160deg.

  2. Line a baking tray with baking paper and lightly spray with oil.

  3. Blend everything together - use a thermomix, blender; vegetable masher; stick mixer - whatever you have on hand. The smoother, the better! This will resemble smooth mashed potato! (potato is my fav!) If it's too 'stiff', add a little water. You are aiming for thick pancake batter texture!

  4. Line your baking tray with non-stick baking paper and spray or cover with oil. You do not want this to stick, trust me!

    Spread the 'batter' onto your baking tray. I like to put a second piece of baking paper on top of the batter and spread using my hands or a rolling pin. You want to get it as thin as possible, while still sticking together!

  5. Bake until mixture is holding together. You then want to remove from oven and slice into your desired cracker shape. Seperate your crackers and bake again until crispy.

    (you can also use the method of - don't bother cutting, just snap off the edges when they're cooked and put the rest back in the oven. Keep doing this process until you're done!)

    Keep an eye on them as there is a fine line between delicious and shit burnt!

  6. Enjoy with your favourite dip; put a few on the side of your dinner plate; make some nachos or just eat them straight out of the container!

*NOTE: I have used raw and roasted beetroot – they both worked perfectly!

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