I love the ingredients list for these onion nut dehydrator crackers. So simple! We’re talking five ingredients, plus water.
- Add all ingredients to a food processor and blend until well combined.
- Line one dehydrator tray with parchment paper (or use Teflex).
- Spread mixture to cover entire sheet. If the mixture is sticky and hard to spread, lay another piece of parchment paper on top and use a rolling pin to roll it out.
- For raw crackers, dry at 115 for about an hour, then lower to 105. If you’re not concerned about keeping the crackers raw, feel free to increase the temperature. Regardless of the temp, be sure to score the crackers after about an hour in the dehydrator. Set a timer! Use a knife or pizza cutter to score a grid. This will make it SO much easier when it’s time to break your end result into crackers. Believe me.
- Dry until crackers are dry, crunchy, and cracker-like. Drying time can vary greatly. It all depends on the humidity level in your home, the temperature of the dehydrator, the wetness of the cracker mixture, etc. To speed it up, you can flip the big sheet of crackers after about 6 hours. Remove the parchment paper at this time.
- Don’t worry about drying them for too long. I’ve left crackers in the dehydrator for at least 24 hours. It’s better to make sure they’re completely dried and crunchy than to take them out too soon and end up with soft crackers.
- Store in a dry, airtight container.