✨ Crispy Homemade Teff Crackers (Vegan & Gluten-Free)
Earthy, crunchy, endlessly snackable — and surprisingly easy to make at home.
🌾 Why Teff Crackers Are the Unsung Snack Heroes
Some snacks whisper. These crackers crunch.
Teff is one of those ancient grains that deserves a whole lot more love — naturally gluten-free, packed with fiber, subtly nutty, and full of iron and calcium. It’s like the wise old friend in your pantry who’s low-key amazing at everything but never brags.
These homemade Teff Crackers are our current obsession. They’re thin and crisp with a satisfying snap, earthy in flavor with just the right amount of salt and spice, and shockingly easy to whip up with just a handful of pantry staples.
Perfect for scooping hummus, pairing with vegan cheese, or crunching by the handful when dinner feels far away. Also? They make a lovely little “I made these!” flex at potlucks or cozy nights in.
🧂 What You’ll Need
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1 cup teff flour (brown or ivory — both work great!)
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1/4 tsp sea salt
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1/4 tsp garlic powder or onion powder (optional but very yum)
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1/2 tsp dried herbs like rosemary, thyme, or za’atar (optional, but also very yum)
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2 tbsp olive oil
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1/4 cup water (plus a tablespoon more if needed)
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Optional: flaky salt, sesame seeds, or nutritional yeast for topping
🔥 How to Make Them
1. Preheat & prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Your crackers are about to feel fancy.
2. Mix the dough
In a mixing bowl, whisk together teff flour, salt, and any herbs or spices you’re using. Stir in olive oil and water. Mix until a soft dough forms — it should hold together but not be too sticky. If it’s crumbly, add another splash of water. If it’s too wet, add a sprinkle more flour.
3. Roll it thin
Place the dough between two sheets of parchment paper and roll it out as thin as possible — thinner dough = crispier crackers. Think tortilla-chip thin. Peel off the top sheet, then score the dough into squares or rectangles with a knife or pizza cutter.
4. Top & bake
Sprinkle with flaky salt, sesame seeds, or a touch of nutritional yeast if you’re feeling extra. Slide onto your baking sheet and bake for 18–22 minutes, or until golden and crisp around the edges. (Check early — thin crackers bake fast!)
5. Cool & crunch
Let cool on the baking sheet for a few minutes, then snap apart and let cool completely on a wire rack. The crunch will intensify as they cool — patience = snack joy.
🧺 A Cracker-Loving Moment
The first time I made these, I was just trying to use up a bag of teff flour that had been haunting my cupboard. I wasn’t expecting much. But when that warm tray came out of the oven? Game. Changed. The smell alone — nutty, toasty, deeply cozy — had me hovering like a seagull over a picnic.
Now I make these weekly. Sometimes I double the batch and store them in an airtight jar (which sounds cute but let’s be real — they’re gone in two days). Pair with hummus, soup, smashed avocado, or just a quiet moment with tea and a good podcast.
Crunchy, earthy, and made with ancient grain love — these are crackers that know who they are.
Want to remix this with flax, sesame, or sunflower seeds baked in? Or a sweet version with cinnamon and maple? I’m all ears. 🧡🥣
