Kris Carr


Easy Almond Pulp Crackers

Easy Almond Pulp Crackers


  • 1 scant cup wet almond pulp (the amount leftover from making 1 batch of almond milk)
  • 3 tablespoons olive or coconut oil
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons fresh herbs or 2 teaspoons dried herbs, such as chives, rosemary, or parsley
  • 1 garlic clove, minced (optional)



1. Preheat the oven to 350 Fahrenheit. In a large mixing bowl, combine the almond pulp, oil, salt, herbs, and garlic if using and stir well. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about 1/8-inch thick  or as thin as you’d like your crackers to be. (The thinner they are, the crispier they’ll be.)

2. Use a large knife to score the rolled dough into square shapes, making about 20 crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly. Bake at 350 Fahrenheit for 20 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 to 20 minutes more.

3. Cool the crackers completely before serving. They should keep well at room temperature for a few days, but they’ll last even longer in a sealed container in the fridge.

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