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Oven-Baked Chia Veggie Crackers {gluten & oil-free}

  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 4 hours 10 minutes
  • Yield: 10-12


  • 1 1/2 cup Kunachia Organic Milled Chia + Probiotics (or any milled chia seeds*)
  • 1/2 cup Kunachia chia seeds (soaked in 3 cups water for 23 hours)
  • 1 cup sun dried tomatoes (soaked in 1 cup water for 23 hours and drained)
  • 2 cups baby spinach & kale mix
  • 2 garlic cloves or 2 tsp granulated garlic
  • 1/2 cup chopped carrots
  • 1/3 cup red bell pepper
  • 1/4 cup hemp seeds
  • 1/4 red onion
  • 2 medjool dates, pitted
  • 3 tbsp nutritional yeast
  • 1/2 tsp chili powder
  • 1/4 tsp paprika
  • 1/8 tsp cumin
  • Salt & pepper to taste


  1. Pre-soak your chia seeds and sun-dried tomatoes for at least 3 hours. Drain any excess water from the tomatoes.
  2. Preheat oven to 300F convection*.
  3. Place the chia seeds and hemp seeds in a large bowl.
  4. Blend the remaining ingredients (everything but the chia and hemp seeds) in a high speed blender, and blend until combined and fairly smooth. Then add into the large bowl and mix.
  5. Spread onto a silicon baking mat (or parchment paper*) 1/8″ thick (or as thin as you can get them without holes). Carefully score with a sharp knife into 1 1/2″ squares. Try not dragging the knife down but cutting into them in sections.
  6. Bake for 30 minutes, or until the top is sold and dry, then remove from oven and cool for 10 minutes. Using a thin edged [metal] spatula, flip the crackers, trying to avoid squishing them.
  7. Bake for another 20-30 minutes, or until crispy.


Milled chia seeds are just any chia seeds that have been ground to a uniform powder.

I have only tried this recipe on convection, so results may vary with a standard oven.

I used a silicon baking mat with this recipe, and that is what I suggest, but parchment may work. I have not yet tried this, so let me know if you do!

  • Prep Time: 3 hours 10 mins
  • Cook Time: 1 hour
  • Category: Snack
  • Cuisine: Vegan