Delicious Fall Leaves Healthy crackers that are 100% naturally coloured & vegan. Perfect healthy lunchbox & meal-prep snack or a healthier chips n’ dip!
What is better than dipping delicious Vegan healthy easy homemade crackers into a homemade dip – Can we say healthy Chips n’ Dips everyone?! Plus with only 5-ingredients for the base dough recipe and all-natural plant-based colourants (turmeric, tomato and beetroot powder!), these are not only ‘clean’ but a super simple fun recipe as a meal-prep snack or a fun, healthy lunchbox snack!
These crackers are flavoured simply with oregano and salt. Plus, the various powders used for the natural colouring work both to create beautiful autumn shades as well as adding a little special flavour to the crackers.
Luckily, the actual taste of the crackers is fairly subtle, which is why they are the perfect choice for a party platter of healthy chips n’ dips or a fun, healthy lunchbox snack. Plus, they’re a great healthy meal-prep snack option too. In fact, when aren’t crackers a good idea?
Plus, I love the fact that with homemade crackers, you can be 100% in control of every ingredient and the cooking method. I’ve always been guilty of picking out just ‘one more’ cracker from the Ritz box – more than one time.
If you’re looking for some dip inspiration for these healthy crackers then how about one of these three Rainbow Hummus choices? Or even a delicious fall-themed pumpkin spice hummus? What about a delicious, creamy Moutabal eggplant dip? ( Plus, they’re all vegan recipes, so it’s a win-win situation).
They can also be served alongside a wonderful fall-themed party platter with a mixture of cheezes (like this homemade vegan cashew cheeze), vegetables, dips and various appetizers. I personally also just eat them straight from the box, just ’cause.
Before I became a food blogger I thought cracker recipes would be complicated. I’m not sure why, but they just seemed like one of those ‘not worth trying’ recipes. I’m hooked though, since discovering how simple crackers are to make, with such a short ingredient list.
Honestly, I’m just surprised I haven’t shared one of my healthy cracker recipes on my blog before now. If wanting to make a comparison, I’d say cracker recipes largely follow the ‘cookie baking method’ : Mix ingredients, roll out, cut out and bake.
How to make these healthy vegan crackers?
The first step to making these fall leaves healthy crackers is to prepare the dough, of course. For this particular recipe, I used a combination of 3 separate dough colours to make up the crackers and so it’s easiest to start the process by separating all the ingredients into three piles, so I have everything exactly where it needs to be.
Begin by sifting all of the dry ingredients for each dough into three separate mixing bowls (apart from the sea salt and herbs). Then add in the olive oil /and water and mix well to form a dough. This dough should be smooth and not at all ‘tacky’.
Note* If the dough is too dry, you may find that a little bit more water is needed. I suggest pouring the water in increments, to make sure you don’t put too much in. However, if you do then simply add a bit more flour to the mix.
Roll the dough balls into thin sheets over a lightly floured surface (or, if like me you have a pasta machine, then you can cheat and use that instead!). You want the sheets to be nice and thin and ‘cracker-like’ so that they aren’t doughy and crisp up nicely in the oven.
You can, of course, be creative with the different dough colours too. Mix and match them to create interesting effects in the dough that work perfectly for the autumn/fall leaves cutters.
Tip* Although it isn’t necessary. For anyone using a rolling pin, you may find it easier to place the dough under non-stick baking paper when rolling.
Once rolled out, it’s as simple as using your cutters of choice. I chose fall leaves, however, I suggest going as crazy as you like with the cracker shapes. Especially if making them as a fun healthy lunchbox snack. Alternatively, you can simply roll the mixture into large sheets and cut into small squares/rectangles using a pizza cutter/ knife.
Lay the crackers on baking/ parchment paper-lined baking sheets.
Pro tip: To give more of a “movement” to your crackers, you can also align them on the edge of the baking tray. That way, they will remain curved while baking.
Bake them in the oven for around 10 minutes at 170ºC (fan assisted). If you want them super crispy then feel free to leave them in for 2-3 extra minutes.
Just be sure to keep an eye on them as they can burn easily due to being rolled so thin.
Once cooked, switch off the oven and leave the crackers to cool down inside the oven till completely cooled. This will help make them even crispier, as they cool, to the perfect texture.
Eat these healthy crackers immediately (which I wouldn’t blame you for) or keep them in an airtight container for around 5 days.
Super Tip* If you find that your crackers are starting to become a bit limp after a couple of days, or you accidentally forgot to close the box of crackers (which I’m known to do occasionally!), then you can simply pop them back into the oven for a few minutes. They should crisp right up again!
Super Tip 2: If you have any leftover dough (or you can just use all of it), you can bake cracker bowls.
Bake them in the oven for around 10 minutes at 170ºC (fan assisted). Then let them cool off before using them.
The would be great as soup bowl or dip bowls. The possibilities are endless!
Other healthy snack recipes you may like
If you’re in the mood for something sweet and incredibly simple to make, then you might like these 4-Ingredient stuffed dates or Vegan Peanut butter cups.
Alternatively, for those with a savoury tooth how about this Rainbow Cucumber Sushi or for something a little more quirky, how about these Rainbow Mixed Veg Cupcakes with an avocado ‘frosting’.
If you give these healthy crackers a try then let me know your thoughts in the comments below. Also, I love love love seeing your recreations so feel free to tag me @AlphaFoodie.
Autumn Leaves Healthy Colorful Crackers
Basic Dough Ingredients (these quantities are needed for each colour):
- 1 cup white bread flour
- 1/4 cup extra virgin olive oil
- 1/4 -1/2 cup iced water this will vary slightly depending on which natural colourful powder is used
- 1 teaspoon wild oregano
- 1/4 teaspoon salt
For The Different Coloured Doughs:
- Yellow crackers: Around 1 teaspoon turmeric powder less or more depending on the intensity of the colour desired
- Orange crackers: 1 teaspoon tomato powder & 1 teaspoon red paprika powder less or more depending on the intensity of the colour desired
- Pale red crackers: 1 teaspoon beetroot powder less or more depending on the intensity of the colour desired to be achieved
- Preheat the oven to 170ºC/340ºF (fan assisted).
- Depending on how many different coloured doughs you are using, begin by separating the ingredients into separate piles for each dough.
- Sift all of the dry ingredients for each dough into separate mixing bowls.
- Then add in the olive oil /and water and mix well to form a dough. This dough should be smooth and not at all ‘tacky’. *
- Roll the dough balls into thin sheets over a lightly floured surface** (or, if like me you have a pasta machine, then you can cheat and use that instead!). You want the sheets to be nice and thin and 'cracker-like'. (You can, of course, be creative with the different dough colours too, mixing and matching them to create interesting effects in the dough that work perfectly for the autumn/fall leaves cutters.)
- Once rolled out, it’s as simple as using your cutters of choice. I chose fall leaves to match the gorgeous natural colours. Alternatively, you can simply roll the mixture into large sheets and cut into small squares/rectangles.
- These crackers can then be laid out onto baking paper-lined trays and baked in the oven for around 10-12 minutes. Once cooked, switch off the oven and leave the crackers to cool down inside the oven. This will help make them even crispier, as they cool.
- These healthy crackers can then be eaten straight away or kept in an airtight container for around 5 days. ***
You are super fun to read about, not to mention your recipes are interesting. My 26yr old daughter is “into all this stuff” however I have found myself drawn into this as well. Very creative. You’re doing great.
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Thank you so much for your comment, Charlotte! 🙂
I tried this recipe with my 4 years old son and we loved it, very easy and delicious.
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That’s great to hear, glad you all enjoyed the recipe 🙂