Green Juice Pulp Crackers (Raw/Vegan/Paleo)

I hope you all had a wonderful holiday season. I’m not really a holiday person, not since getting sick anyway. I’m glad it’s all over and I  can move on with my life.

Like to crackers. Mmm crackers.

If you know me at all, you know that I make green vegetable juice every day. Holy crap, that is a lot of leftover pulp! I was tired of wasting all of that pulp and when I got a dehydrator for Christmas (eeeeeek so much excitement!!!!), I knew exactly what to do. MAKE GREEN JUICE PULP CRACKERS!


If you juice as often as me (or even at all) then this is the perfect recipe so you can recycle that pulp. These babies are crunchy, earthy, and a little salty (which is exactly how I like ’em). They are super easy to make and you can really use any vegetable juice pulp you have (beets, carrots, greens, a mixture).


Green Juice Pulp Crackers


2 cups green juice pulp, slightly packed

1/2 cup chia seeds

1/4 cup coconut aminos

1 tsp. salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

3/4 cup water

Blend everything together in a blender or food processor. I used my Vitamix. You’ll need to use the tamper to keep everything down and blending. Stop halfway through blending to scrape down sides and make sure everything gets blended.

Mixture should be sticky-wet and don’t worry if it’s not PERFECTlY  blended and you still have some stringy bits from the pulp.

Line your dehydrator trays with parchment paper. Spread mixture on sheets evenly, to about 1/4 inch thick (unless you want thicker or thinner crackers… remember, the dough will thin more as it dehydrates). Score crackers to size you want.

Dehydrate at 115 F overnight for about 12 hours. Break apart along scored lines and store in airtight container for up to a week.

Yummy on their own or dipped in hummus or guacamole.





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