This post may contain affiliate links. Please read my disclosure and privacy policy.
If you’ve recently made a batch of homemade almond milk and are wondering what to do with the leftover pulp, these almond pulp crackers are a delicious option. They are made from wet, leftover pulp, meaning you don’t have to dry it out or take any extra steps before making these crackers.
What I love about this recipe is that it’s egg-free, gluten-free, vegan, and Paleo-friendly, making it the perfect cracker for those on special diets. (While also preventing food waste!)
I think it’s worth mentioning that you’ll get better at making these crackers with practice. The first time I made them, I rolled the dough too thickly! The thinner you can make them, the crispier and more delightful they are to eat.
Healthy Cracker Ingredients
- Leftover Almond Pulp. This recipe assumes you’ve made a batch of almond milk using 1 cup of whole almonds. Squeeze out as much moisture as possible from the milk, so the leftover pulp isn’t too wet. Do not use almond flour as a swap; they aren’t the same!
- Ground Flax Seeds. Flax acts as a binder, helping the crackers hold their shape without an egg.
- Olive Oil. Much of the fat naturally found in almonds is removed when you make almond milk, so the leftover pulp is quite dry and chalky. Adding olive oil helps make these crackers more pleasant to bite into! I’ve used the minimum amount needed, so I don’t recommend trying to cut back on this ingredient.
- Spices. Salt, garlic powder, and ground thyme help create a flavorful seasoning. (You can leave out the thyme if you like, or add in some freshly chopped herbs.)
How to Make Crackers from Almond Pulp
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (I use a half-sheet size pan that is 18×13-inches.)
Transfer the damp almond pulp from the nut milk bag to a large mixing bowl, then add in the ground flax seeds, olive oil, salt, garlic powder, and dried thyme. Stir the cracker mixture until it looks relatively smooth and uniform.
Note: If you don’t plan on making these crackers immediately after making a batch of almond milk, transfer the pulp to an airtight container with a lid. Store it in the fridge for up to 3 days. If the pulp dries out in that time, you may need to use a splash of water to help the dough come together.
Step 2:
Transfer the mixture to a large piece of parchment paper that fits in your baking sheet. Flatten the mixture with your hands briefly, then top with another piece of parchment paper to prevent sticking.
Use a rolling pin to flatten the crackers, making them as thin and uniform as possible. I aim for 1/8-inch thick, but the flatter you roll the crackers, the faster they will bake, and the crispier they will be. The edges of my crackers usually end up cooking a little faster than the middle, because the edges get thinner.
Remove the top sheet of parchment paper and use a pizza cutter to score the crackers into squares. This will make them easier to break into pieces later! Pierce the crackers with a fork to help them bake faster, too.
Step 3:
Transfer the parchment paper with the scored crackers to the baking sheet. Then bake at 350ºF for 15 to 20 minutes. You’ll only need to watch these closely if you make them very thin. Mine are on the thicker-side in these photos, so they needed a full 20 minutes of baking.
When the timer goes off, remove the pan from the oven and let the crackers cool briefly, just until you feel comfortable handling them. Then break the crackers where you scored them.
Flip the crackers over, for even baking, and return them to the oven. I usually bake them for 15 more minutes, but watch the edges closely to make sure they don’t start to brown earlier than that.
Almond Cracker Serving Tips
Once the crackers look golden brown on the edges, remove them from the oven and let them cool completely. They will become cripier as they cool.
Serve them right away with your favorite dips and toppings. Leftovers will keep best in an airtight container in the fridge, as these crackers are even crispier when chilled.
Almond Pulp Crackers Recipe (No Egg!)
Ingredients
- 1 scant cup damp almond pulp (the amount leftover from making 1 batch of almond milk)
- 3 tablespoons olive oil
- 1 tablespoon ground flax seeds
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme (or any herb of choice)
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, combine the almond pulp, oil, ground flax seeds, salt, garlic, and thyme, and stir well. Transfer the mixture to a sheet of parchment paper, then place another sheet on top. Use a rolling pin to roll the cracker mixture to about 1/8-inch thick, or as thin as you'd like your crackers. (The thinner they are, the crispier they'll be.)
- Remove the top sheet of parchment paper, then use a pizza cutter to score the rolled dough into squares, making about 30+ crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly.
- Place the sheet of parchment paper with crackers on a large baking sheet. Bake at 350ºF for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more. Watch the pieces around the edges of the pan, as they will bake faster. Remove any pieces that are browned, so they won't burn.
- Cool the crackers completely before serving. They will keep at room temperature for a few days, but they'll last even longer (and be crispier!) when stored in a sealed container in the fridge. You can store them for up to 2 weeks in the fridge.
Notes
Nutrition
More Recipes to Try
- Red Lentil Soup
- White Bean Dip
- Apple Cider Vinaigrette
- Miso Soup without Tofu
- Anti-Inflammatory Chocolate Walnut Bars
If you try these almond pulp crackers, please leave a comment and star rating below to let me know how you like it.
NO WAY!!! What an awesome idea! I think it’s the smartest way I’ve heard of to reuse almond pulp. Thanks Megan, can’t wait to try 🙂
Love this idea for using almond pulp! (I also use it in pesto and muffins.) Just tried the recipe with some dried parsley, rosemary, pepper and garlic. Also had a little less almond pulp, so I added a little almond meal/flour,flax seed, pecans, pepitas and chia seeds just for the heck of it. Very rich and tasty crackers!
Where did you get the wood that you use for the backdrop in the last photo?!
It’s reclaimed wood from a local woodworker. It’s definitely challenging to find good wood backgrounds!
I have the same question as Jiliann.
can i use regular almond flour in place of pulp. i dont have pulp.im a cheater i buy my almond milk.
thanks for all the great recipes. we enjoy a lot of them. keep them coming.
I think regular almond flour would create oily crackers with this particular recipe. Maybe adding an egg would help bind them, though? I’ll see if I can come up with something using almond flour next time. 🙂
So thrilled to have a use for the leftover almond pulp from my milk! I cannot wait to try this. Blessings!
You are amazing. Thanks for this recipe. My food processor doesn’t make fine flour so i was wondering what to do with my leftover almond pulp.
I already have some oven dried almond pulp which i wonder will work in this recipe somehow.
I shudder when I look at the ingredients in store bought crackers. My kids of course love Ritz, but the ingredient list is just plain scary. And honestly, it’s the same for any store bought cracker out there ~ they just aren’t good for you! And probably do cause cancer with those ingredients. What a novel idea, make your own crackers. Rosemary is my favorite herb so that will probably be my choice.
A lot of nights, when I’m super busy, I just find I make a fruit salad and serve the kids cheese & crackers so maybe you could file this under dinner for me, Ha! I can’t wait to make these and show the off to my family because I honestly feel guilty when I give my kids store bought crackers.
You ROCK! We have been trying to figure out what to do with the pulp for years and keep debating getting a dehydrator. Cannot wait to try these. I love those little rice crackers, btw.
Just made these…they’re awesome! I used rosemary and raisins for a salty sweet cracker. The end crackers got too thin and are crumbly, but the middles that are 1/8″ are perfect! Thank you, Megan! I am so happy to have a use for the pulp (we have tried drying it in the oven in the past and it hasn’t worked). Would love to see more pulp recipes!!
What an awesome idea!! I’m always looking for ways to use my leftover almond pulp and this is such a great and healthy way. Thanks for the recipe!
I made two batches of these today. My first batch burned, I rolled them thin but by the time the first 20 minutes had gone by in the oven, they pretty much burned. There was one little spot that wasn’t burned and the taste was spot on, though! For my second batch, I didn’t roll them as thin. They turned out better but when I went to flip them, they totally turned into crumbs! I baked them both on a metal pan on parchment paper on a center rack in the oven. Do you have any advice as to what I’m doing wrong? The taste of these are great but I’d like to have crackers next time instead of crumbs. Has anybody else had this trouble? Thanks!!
Are you definitely using almond pulp (leftover from making milk) and not almond flour? Using almond meal or flour would result in a crumbly cracker. Otherwise, I’m not sure why they’d be that crumbly when you flip them! Maybe try adding less oil next time?
I couldn’t make the crackers right after I made the almond milk so I put the almond pulp in the refrigerator for a day so maybe that made a difference? I wonder if the pulp lost moisture because after I added the oil, the mixture was already crumbly. It didn’t look as moist as the pictures you have. I’ll definately try it again and experiment a little more. Thanks!!
I had the same issue! Just a bunch of crumbs 🙁 The crumbs tasted great but definitely didn’t stick together like a cracker.
Mine came out really great, the pulp had been in the fridge for 3 days because i needed to buy parchment paper. After i mixed the everything together with my hand i bound it all together into a ball before rolling it out.. maybe try that? I’m going to do mine a bit thicker next time… i can see these being made twice a week, every time i make almond milk!! thanks sooo much for the recipe
Hi Megan. Thanks for the great idea! I read the comments section before trying the recipe to try to avoid some of the problems experienced by others. I just strain my almond milk with a big metal strainer so my pulp was quite moist. I put the pulp in a tea towel and wrung out a good half cup more milk. This made the pulp just right when mixed with other ingredients. I used one egg and ground flax seed, three tbsp olive oil, tumeric, cumin, cloves and basil… no extra water. One thing I did after baking the first side was to pull the cookie sheet with parchment out and put the second parchment sheet back over top of the crackers. Then I stacked another cookie sheet on top and flipped the whole thing over, finally sliding the parchment back into the first cookie sheet. This flipped the crackers for their second side baking without disturbing them. Worked like a dream! I found I could easily cooka bit longer without burning to make crackers crispier, and in fact after they cooled I returned them to the oven in a pile in a baking pan for another 15 minutes at 350 degrees. Crisped right up. Thanks a bunch!
Your flipping technique worked great! My crackers came out delicious – not super crunchy but good. The pulp i used was a little wet since i used a sieve to separate the milk from the pulp.
The recipe doesn’t call for an egg. Maybe that’s what it needs to be more like a cracker stacy
Yup! Same problem!
I had this problem as well! I have only tried making the one batch. I had a little over a cup of almond pulp (after making almond milk), so I added just a touch more oil (1/4 of a tsp maybe), and smushed it all together really well. I added chives, rosemary, and grated garlic. I had a few that turned out ok, but for the most part half of them came out burnt (closer to the edges of the pan) and the other half were soft in the middle still (these were in the middle of the pan). I had them on parchment paper. Like others have said, the flavor was incredible! But when I tried to flip them they just fell to pieces, I tried mushing them back into forms and just continued baking them, but they are not right. I really really want these to work! So, I will try again after my next batch of almond milk in a week or so.
Hi, perhaps trying not flipping them over. Also, turn the baking sheet a few times might help to help out the evenness of them baking. It may help to turn your oven down a bit if they are still continuing to burn.
These are delicate crackers, so I watch them closely and set the time in smaller increments to monitor everything is going well.
I tried mine with dried basil, thyme, fennel and parsley and the nut pulp was Brazilian and hazelnuts.
Keep of the good cooking all and have fun experimenting. ??
I added some cashews into my milk (about 1/3 cashews, 2/3 almonds) and I think they really helped the texture. Also added 1 tbsp of coconut oil instead of 3. Worked perfect!
Hi the crumb crackers don’t throw out use them as a crumb for herb crumbed fish chips chicken they will be nice. I haven’t made these yet but have done it with other crackers that turned to crumbs and they make a delish savory crumb
I am having a bad time finding out what almond pulp is and where to buy it. Is anything able to replace it in a recipe?
Almond pulp is what’s leftover after making almond milk. You can see instructions for making almond milk here: https://detoxinista.com/2010/11/dont-wait-another-minute/
I made the crackers using cashew pulp. I used olive oil, minced garlic, my own dried basil and a little sea salt. Absolutely delish!!! Thank you for sharing this easy, flexible recipe!!
Thank you 🙏 for leaving a comment about cashew pulp! It’s exactly what I was looking for!!!