Homemade Spinach Crackers are a sneaky way to get your kids to eat their vegetables.
This recipe was developed , as a way of sneaking vegetables into my fussy toddlers diet. She loves crunchy stuff, but just plays with her vegetables. My devious plan... infiltrate the crunchy crackers she loves, with spinach.
I have made this recipe a couple times now, and my daughter eats the crackers, without complaint. Sure, she would rather have Cheez-its, but Miss Fussy will eat them.
Ingredients
- ⅓ cup of frozen loose leaf spinach
- ¼ cup oil I use olive oil
- ½ teaspoon kosher salt or powdered chicken bouillon, like Goya
- 1 and ½ tbs water
- ½ teaspoon baking powder
- 1 cup flour
Instructions
- Preheat oven to 375 degrees.
- Puree the spinach, oil salt, baking powder and water in a food processor or blender.
- Combine the flour and the spinach mixture, either in the food processor, or a mixing bowl.
- Knead the dough and form it into a nice ball.
- Roll the dough out on a well floured surface. The dough should be rolled out very thin (like pasta dough).
- Put the dough on a floured baking sheet.
- Use a pastry cutter to cut the dough into squares.(a pizza cutter or knife will do if you don't have one)
- Prick each cracker 2-3 times with a fork.
- Bake for approximately 20 minutes. Thinner crackers and those on the edges will cook faster. Pull them out, and continue cooking those that are still soft. Crackers will crisp a bit more during cooling, but should be somewhat crisp when removed.
- Crackers should be put directly on a kitchen towel to cool, to maintain their crispness.
Notes
This recipes will make a batch of spinach crackers equal to about ½ a regular size box of crackers. Store in an airtight container.
The recipe is easy to make and composed of basic ingredients, that most home cooks will have on hand. I decided to use an all purpose flour for these crackers, over whole wheat, to insure a good "crunch" factor.
The (Un)Experienced Mom says
Great site! I love this cracker recipe. Will have to try it. We love Spinach/Kale Pirate's Booty, so this is along the same lines.
Thanks for the review today!
Tammy says
Forget Toddlers, My teen and I loved them!
Lindsey says
Mmmm, I'm definitely going to make these! Easy and they sound good to me, too. lol
Thanks for the recipe!
Rhonda says
These were delicious and the recipe was easy. My 2 year old didn't eat these, but I did. Thanks for sharing.
Ildi says
Finally! 😀
My son doesn't want to eat veg for months and I kept thinking how to get him to do so. He loves crackers so I thought I search for such crackers on the net but couldn't find any.
So happy I found this! 🙂 Will try it tomorrow.
Ildi says
What's 11/2 tablespoons of water..? 5.5 tablespoons..?
Robin says
It is one and a half tbs. The recipe formatter made it look like there wasn't a space between. I just revised it, so it won't be confusing anymore. Thanks for the heads up.
paulaya says
We just got a ton of spinach in our csa box, looks like I will be making crackers for my toddler too! Thanks so much-can't wait to try them!
Robin says
Awesome. I hope your little one likes them. Carrots make good crackers too 🙂
Shirl says
I would love to try this recipe but the nearest store to me only stocks self-rising flour. Do you think this would affect the recipe adversely?
Robin Gagnon says
As long as you omit the baking powder in the recipe, I think it will be fine. Crackers are very forgiving.
Rosa says
My toddler loves these crackers! But when I always make them, the dough comes out very crumbly? Could it be the flour I'm using? I use Whole Foods whole wheat.
Robin Gagnon says
Just add a tiny bit more water, it will bake off.
Shan says
Oooh, these were yummy! I love spinach and so does my daughter. Giving her a "snack" that is also healthy is a HUGE bonus for me.
Andrea says
My 18 month old is a cracker fiend. She also loves spinach, but I hoped these would be a good alternative to the whole wheat saltines she always begs for! So far, so good. I used whole wheat flour and added a teeny bit of chicken Better Than Boulion instead of salt.
Jane Castelli says
I made these, but they did not come out crunchy like a cracker, but rather soft.
Robin Gagnon says
Longer baking should crisp them up.
Molly says
Can you use fresh spinach?
Robin Gagnon says
Sure, I would wilt it first in the microwave. You'll want to drain it very well too (you may want to save that nutritious "spinach water" to sneak into a sauce or beverage later)
Lisa says
Mine burnt in about 10 mins! (except the ones i did on silicon). I rolled them out using a pasta roller (to get even) to a thickness of 4. maybe too thin?
Robin Gagnon says
Try knocking the heat down to 325. I used to make these a lot when my daughter was a toddler, but tend to cook my crackers at lower heat these days. I think I will make a batch with her (she is 13 now) this week and see if revisions need to be made.
Nichol says
Just made these. My 15 month old loves them! The dough can really take a beating. I appreciate that!