These bite-sized parmesan and spinach crackers are the easiest and most delicious vegetable crackers recipe! They’re perfect as a snack for kids or adults alike!
*Please note* this post was originally published in 2017. I’ve since redone the text but the recipe remains the same.
So, it happened. It snowed yesterday! Really snowed. I am so not ready for this winter weather, as magical as a fresh snowfall can be; however, I do enjoy that feeling of coziness while sitting on the couch watching the wind swirling and blowing the snow around. I also love going to bed listening to the howling wind…aaah winter. Wait – it’s October 3!? So not winter yet.
Winter weather aside, you’ve heard me talk about what a picky eater Oscar is. When he was younger, I was so paranoid about his iron intake that I would sneak all sorts of iron-clad things into his diet – especially spinach. Everything I made was green. Green muffins, green smoothies, spinach snacks of all sorts, green pasta, green donuts…..and yup – green crackers.
Oscar enjoyed these spinach crackers back in the day, and I’m happy to report that they’re still well received, by him and his little brother. They are super easy to make, and contain a whole cup of spinach. There is very little salt, other than the salt already found in the parmesan cheese. A great option if you’re looking for an easy snack for your kiddos (or for you)!
How do you make parmesan and spinach crackers?
The crackers come together sooo easily! Using your food processor, blend up the spinach until is is very finely minced. Then, add the butter, egg, and parmesan cheese. Slowly mix in the flour and salt until a nice soft dough is formed, which you’ll need to chill for at least an hour. This keeps the crackers from spreading out in the oven much like cookies!
Once chilled, you can roll out the dough and cut out the shapes. I like to make these crackers a little more appealing to the kids by using fun cookie cutters, like my mini Noah’s Ark cookie cutters! I don’t actually use the “ark” cutter because I’m so tired of explaining that it’s not an animal, hah!
After rolling and cutting, the crackers only take 10 minutes to bake. You’ll get about 2 cups of crackers from this recipe.
They’re GREAT fresh, but will definitely still taste good up to a week, if you store it in an airtight container!
Do you have to use whole wheat flour?
Personally, I love using whole wheat because of its hearty flavor and for its nutrition benefits, but you could definitely substitute with all-purpose. You may even be able to use gluten-free flour, but I haven’t tried it. If you do, let me know!
Unfortunately, if you’re looking for a vegan cracker recipe, this one is not for you. It’s got egg and cheese, and I have not tried substituting either of those ingredients to see how it would hold up!
So, the next time it’s cold and snowy where you are (sooo probably not for another month at least) try warming up your kitchen with these little green monster spinach crackers!
Some of my other “green” recipes as well as snack foods from the blog:
- green monster baked donuts
- parmesan rosemary popcorn
- best beef jerky
- cheddar and thyme savory cookies
These bite-sized parmesan and spinach crackers are the easiest and most delicious vegetable crackers recipe!
- 1 cup fresh spinach
- 1/4 cup unsalted butter, room temperature
- 1 egg, room temperature
- 1/4 cup freshly grated parmesan cheese
- 1/2 tsp salt
- 1 cup whole wheat flour (plus more for rolling)*
- In a food processor, pulse the fresh spinach until finely minced. Add the butter, egg and parmesan cheese and pulse until combined. Add the in the salt, then flour, 1/2 cup at a time, pulsing slowly until a dough begins to form.
- Scoop the ball of dough out of the food processor and wrap it tightly in plastic wrap. Store it in the fridge for at least 1 hour to allow it to completely chill (this will prevent your crackers from spreading).
- Preheat the oven to 350 F and line two baking sheets with parchment paper or a silicone baking mat. On a lightly floured surface, roll out half of the dough to about 1/4″ thickness, ensuring it is the same thickness all over. Using whichever cookie cutter you’d like, cut out the crackers and place them on the baking sheet; they will not spread so you can put them fairly close together. Repeat with more flouring and rolling, until all of the dough is used up.
- Bake the crackers for about 10 minutes, until the edges just start to turn brown. Remove from the oven and after cooling for 5 minutes, remove the crackers to a wire cooling rack until completely cooled.
Crackers can be stored at room temperature, in an airtight container, for about 1 week. You can also freeze them for up to 2 months, thawing at room temperature before eating.
- All-purpose flour can be substituted.
- If you’re using these for baby-led-weaning, just be aware of the salt content in the parmesan cheese – I gave them to both of my babies.
Recipe originally adapted from Veronica’s Cornucopia.
- Category: snacks
- Method: oven bake
- Cuisine: american
Keywords: spinach crackers // spinach snacks // baby cracker recipe