Raw Vegan Tamari Chili Flax Crackers
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 6
  • 1 cup golden flaxseeds
  • 1 cup water
  • 3 Tablespoons tamari
  • 2 Tablespoons maple syrup
  • ¼ teaspoon paprika
  • ½ - ¾ teaspoon cayenne pepper (adjust spiciness to taste)
  • A pinch of kelp powder (optional)
  • ¼ teaspoon salt
  1. Gel the flaxseeds by soaking them in water for 30 min to 1 hour.
  2. Add in the tamari, maple syrup, cayenne pepper, paprika, kelp powder, and salt. Mix until well incorporated.
  3. Put the flaxseed mixture into a plastic bag like a ziplock bag. Cut off the tip of one corner to make it into a piping bag.
  4. Lay down a silicone sheet over a mesh sheet on a dehydrator tray. Pipe out the flaxseed mix into ¼ inch wide by 1 inch long rice cracker shapes. Use a small spatula to reshape if needed. You can also just spread the mixture on the tray and then score it into cracker shapes, or break them up into smaller pieces when it's dry.
  5. Put the tray into the dehydrator at 115℉, and dry for about 12 hours.
  6. Take the tray out and flip it to dry the other side. To flip the tray, place a mesh sheet on top of the sheet with the crackers, then place another tray on top of that. Hold the 2 trays together on both sides with both hands, and flip the trays upside down. Remove the top tray, mesh sheet and carefully peel off the silicone sheet from the crackers. Put the tray back into the dehydrator and dry for another 12 - 24 hours until completely crisp.
Using the conventional oven:
  1. Pre-heat the oven to 250℉. Line a baking sheet with parchment paper.
  2. Pipe out the flaxseed mixture and bake for 45 minutes to an hour, until the surface gets baked and you can peel the cracker off.
  3. Take the baking sheet out of the oven and peel off and flip each cracker so that the bottom can now bake.
  4. Cook for about another 10-15 minutes. Check and taste test them to make sure they don't get burned or get a burnt flavor.
  5. Take the baking sheet out and let it cool. The flax cracker will get hard and crisp as it cools off.
You can make your own kelp powder easily by blending kelp sheets in the blender then sifting out any large pieces.

This recipe works best with the dehydrator. It is because roasting the flax crackers brings out the nutty flavor of the flaxseeds, so it doesn't quite taste the same with the dehydrated version and gets further from the chili rice cracker flavor I am going for. However, it will still make a very tasty soy sauce flax cracker, if you would like to try it with the oven.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at https://marikosakata.com/raw-vegan-tamari-chili-flax-crackers/