Crispy Beetroot Crackers Recipe with Flax Seeds
These beetroot crackers are thin, crisp, savory, and naturally colorful, made with beet puree plus flax, chia, and sesame seeds. They’re gluten-free, vegan, nut-free, and a fun homemade alternative when you want something crunchy without relying on packaged crackers.
I’ve made these crackers at different thicknesses and with different amounts of oil, and the biggest difference is in the texture. For the best crunch, roll the dough very thin (about 1.5–2 mm) and include a little oil. Thicker or oil-free crackers still work, but they come out softer with less snap.
They’re also a good way to turn a simple beet into something completely different. The beet flavor is mild; it mostly contributes moisture and that deep red color, while the seeds and seasonings give the crackers their savory flavor.
The Key to a Crisp, Snappy Texture
The biggest factor is thickness.
Roll the dough to about 1/16 inch (1.5–2 mm). If it’s thicker, the crackers will still taste good, but the centers stay softer and the texture becomes more breadstick-like than cracker-like.
Oil matters too. The avocado oil is technically optional, but after making them both ways, I prefer adding it. It helps the crackers crisp more evenly and also makes the dough easier to release from the parchment.
Ingredients
You only need a handful of whole-food ingredients:
- Cooked beet puree – provides moisture, natural color, and a mild earthy sweetness.
- Ground flaxseed – absorbs moisture and helps bind the dough.
- Chia seeds – add more structure as the dough rests.
- Black sesame seeds – add texture and a subtle nutty flavor.
- Sorghum flour – gives the crackers body without making them too heavy.
- Arrowroot starch – lightens the texture and helps with crispness.
- Avocado oil – optional, but recommended for the crispiest result.
- Onion, garlic, paprika + salt – simple savory seasoning that doesn’t overpower the beet.
These are essentially beet and seed crackers, with flax, chia, and sesame contributing much of the texture rather than relying only on flour.
If you enjoy vegetable-based crackers, my baked cauliflower crackers use a similar idea with cauliflower as the base.
How to Make Beet Crackers
1. Cook the beet
- Cut one large beet into quarters and steam for about 15 minutes, or until tender when pierced with a fork.
- Keep some of the steaming water, you’ll use a few tablespoons to make the puree.
2. Make the beet mixture
- Blend the cooked beet with 4 tablespoons of the steaming water, the flax meal, and avocado oil until smooth. You should have about 1 cup of beet puree.
3. Make the dough
- Transfer the puree to a bowl and mix in the sorghum flour, arrowroot, chia seeds, sesame seeds, onion, garlic, paprika, and salt.
- The dough should be soft, smooth, and slightly sticky.
- Let it rest for 10–15 minutes. This gives the flax, chia, and flour time to absorb some of the moisture and makes the dough easier to roll.
4. Roll it very thin
- Preheat the oven to 375°F (190°C).
- Divide the dough in half and place one portion between two sheets of parchment paper.
- Roll to approximately 1.5–2 mm / 1/16 inch thick. In the video it says 3 mm, that’s my initial attempt.
- Try to keep the layer as even as possible. Thin spots can burn before thicker areas have finished drying.
5. Partially bake, then cut
- Remove the top sheet of parchment, transfer the bottom parchment with the dough onto a baking sheet, and bake for about 5 minutes.
- Take it out and cut into crackers using a pizza cutter, knife, or cookie cutter.
- I prefer cutting after those first few minutes because the dough has firmed up enough to cut neatly without being hard or brittle.
- You can also lightly prick the crackers with a fork to help steam escape.
6. Finish baking
- Return to the oven and bake for about 20 minutes more, or until crisp around the edges.
- Remove any crackers that finish first.
- If the center crackers still feel slightly soft, turn the oven off and leave them inside for another 20–30 minutes with the door closed. The residual heat helps dry them without quickly browning the edges.
If Your Crackers Aren’t Crispy
➤ Usually one of these is the reason:
➤ They were rolled too thick. Aim for about 1.5–2 mm. This makes the biggest difference.
➤ The dough had more moisture. Beets naturally vary in water content. The crackers may need more drying time.
➤ The center pieces aren’t finished yet. The crackers around the edges usually crisp first. Remove those and leave the middle pieces in the warm, switched-off oven.
➤ You skipped the oil. They can be made without it, but expect a softer texture and less snap.
➤ They were stored before completely cooling. Warm crackers release steam inside the container and can soften quickly.
Flour Substitutions
Sorghum is the flour I use in the original recipe because it has a mild flavor and works well with the beet and seeds.
If needed, you can try another medium gluten-free flour such as:
- millet flour
- buckwheat flour
- oat flour
- brown or white rice flour
Keep the overall whole-grain flour-to-starch ratio similar to the original recipe.
Different flours absorb moisture differently, though, so don’t expect every substitution to produce exactly the same dough.
For the arrowroot, cassava flour can also work as an alternative, or additional flax meal can help if you need to avoid starchy flours.
What Do Beetroot Crackers Taste Like?
Surprisingly mild. They don’t taste strongly of beets. The onion, garlic, paprika, sesame, and flax are more noticeable, while the beet gives them a subtle earthy sweetness and their naturally deep red color.
So even someone who isn’t especially enthusiastic about beets may still enjoy them.
What to Serve with Them
I often eat them plain, but they also work well with:
- hummus
- roasted red pepper hummus
- mashed avocado or guacamole
- bean dips
- soup
- salads and lunch bowls
- appetizer or snack boards
They also make a colorful homemade cracker for lunchboxes or entertaining.
How to Store Them
Let the crackers cool completely before putting them away. Any trapped warmth creates moisture, which takes away their crispness. Store in an airtight container at room temperature.
If they soften after storage, spread them onto a baking sheet and warm them briefly in a low oven until dry and crisp again. Let them cool completely before returning them to the container.
I wouldn’t freeze them, the extra moisture from freezing and thawing can affect the crisp texture.
FAQs
Yes. I’ve made them without oil, but they aren’t as crisp and the dough is more likely to stick to the parchment. If crunch is your priority, I recommend including the avocado oil.
Beet pulp is much drier than the cooked puree used in this recipe, so it isn’t a direct 1:1 substitute.
If you want to use leftover beet pulp, blend it with enough water to make a thick, smooth puree first, then measure 1 cup for the recipe. You may need to adjust the moisture slightly depending on how dry your juicer leaves the pulp. For best result, use the cooked beet puree in the original recipe.
Thickness is usually the first thing to check. Roll the dough to about 1.5–2 mm and give any softer middle crackers additional drying time in the warm oven.
I recommend steamed beet for this recipe. Cooking softens the beet and makes it easier to puree smoothly, while raw beet can give you a different moisture level and texture.
Yes, but sorghum is the original flour used in the recipe. Millet, buckwheat, oat, or rice flour are the closest alternatives I would start with. Because absorption varies, adjust only if the dough seems unusually wet or dry.
No. The beet flavor is mild once baked. The seeds and savory seasonings are more noticeable.
More Homemade Crackers
If you like making crackers from scratch, try these next:
- Baked Cauliflower Crackers – another veggie-based savory cracker.
- Gluten-Free Sourdough Crackers with Seeds – a good way to use sourdough discard.
- Buckwheat Crackers – simple gluten-free vegan crisps.
- Gluten-Free Graham Crackers – for when you want a sweeter homemade cracker.
And if you still have beets to use, try my simple beetroot salad with walnuts and prunes or this creamy beet soup with red sauerkraut.
Made them?
If you try these beetroot crackers, tap the ⭐⭐⭐⭐⭐ in the recipe card or leave a comment below. Let me know whether you made them thin and crispy or preferred a thicker version, your feedback helps other readers too.
Crispy Beetroot Crackers with Flax Seeds
Ingredients
- 1 cup pureed beets - steamed beets + 4 tbsp water
- ½ cup flax seed meal
- ¾ cup sorghum flour
- ¼ cup arrowroot starch
- 2 tbsp chia seeds
- 2 tbsp black sesame seeds
- 1 tsp onion dried
- ¼ tsp garlic powder
- ½ tsp paprika
- 1 tsp salt
- 3-4 tbsp avocado oil - optional, but helps with crispiness
Instructions
- Cut 1 large beetroot into quarters and place into the pot or steamer. Allow to steam for 15 minutes, or until they feel tender when pierced with a fork. Keep the water for later.
- To a blender add the steamed beets and 4 tbsp of the water (that was used for steaming, it still has some vitamins leaked in there). Add the oil and the flax seed meal and blend until you get a smooth paste.
- Transfer to a large bowl and mix the rest of ingredients to form a soft sticky dough. Let it rest for 10-15 minutes to absorb the moisture.
- Preheat the oven to 375 F. Use half of the dough and roll out with a rolling pin between two parchment papers. The layer should be about 1/16 inch (or 1.5-2 mm) thick. If your dough is too thick, you’ll end up with softer crackers that resemble a bread stick more than a true cracker.
- Remove the top paper, pick up the bottom parchment and slide it onto a baking sheet and bake for 5 min. Then take it out and using a cookie cutter or a pizza cutter, form the shapes you want. It's easier to cut when the dough is more solid. You can also lightly prick the crackers with a fork to help steam escape.
- Return to the oven and bake for about 20 minutes more, or until crisp around the edges. Remove any crackers that finish first.
- Dry the centers: If the middle crackers remain soft, turn off the oven and leave them inside for another 20–30 minutes.The residual heat helps dry them without quickly browning the edges.
Video
Notes
- For crisp crackers: roll the dough only 1.5–2 mm thick.
- Oil: optional, but the crackers are noticeably crispier with it.
- Flour: sorghum gives the best result. Millet, buckwheat, oat, or rice flour can be tried, but moisture absorption will vary.
- Storage: cool fully before storing airtight at room temperature.
- If they soften: briefly re-crisp in a low oven.
- Beet pulp: blend with enough water to approximate the consistency of thick cooked beet puree before measuring 1 cup; moisture may need adjustment.
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
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These beet crackers look so crunchy and nutritious! ❤️ I’m always up for healthy snack ideas like this.
Just made these, they have awesome flavor! Even my toddler loved them. Thanks for the recipe!
I’m glad you guys liked them, I appreciate your feedback!
Hi there, I am in the process off rolling half the dough. Is the other half to make the crackers? I’m rating it a four start, as I have not finished the process to try them. Thanks!
Sorry but I don’t understand your question.
@Mercedes, the instructions were to take all of the dough and roll in between 2 sheets of parchment, not to divide the dough.
Really great crackers! I used rice flour in place of the sorghum and added more garlic powder, but they were a hit for everyone in the family. I enjoyed mine plain and with avocado! Thank you for the recipe.
You’re welcome! Enjoy!