Baked Cauliflower Crackers | Chips – Vegan And Gluten Free
Crisp and crunchy baked cauliflower crackers / chips (dairy free, gluten free, egg free, vegan). A healthy and simple to make cauliflower snack that can be converted into paleo low carb keto cauliflower crackers easily. Enjoy these gluten free vegan cauliflower crackers / chips with spreads, dips, soups, or plain.
2cupsmillet flouruse cassava flour if you want them grain free
1/2 tspsalt
¼ cup boiling liquid (from steamer)
1tspdehydrated onions(optional)
Instructions
Pre-heat the oven to 400°F/200°C.
Prepare The Cauliflower
Wash the cauliflower, cut the florets and steam it by placing it in a steamer basket or an insert over boiling water. Steam (covered) until the cauliflower is tender – up to to 8 minutes.
Make The "Dough"
Add the steamed cauliflower florets in a food processor (you should have aprox. 2 cups of mashed cauliflower) along with the flour, salt, chia and whole flax seeds.
Add flax meal (ground flax seeds) - 2 tbsp to that 1/4 cup of cauliflower boiling water, let it rest for 2 min, it will form a gel. Add that to the mixture, it will help hold the dough better. Mix until all is incorporated. The dough should have the consistency of a thicker mashed cauliflower (not thick like a regular dough).
Roll "The Dough" To Form Crackers
Between one sheet of parchment paper and a plastic wrap roll out the "dough" until thin (2mm/ 1/16 inch) and evenly. If you have a small baking sheet divide the dough in half and use for 2 separate sheets.
Cut The Crackers
Carefully pull and transfer the parchment paper with the cauliflower crackers onto a baking sheet. Remove the plastic wrap and cut the cauliflower crackers into squares.
Repeat if there is more dough left.
Reduce the heat to 360F and bake until beginning to brown on edges, about 15 minutes. Flip and cook the cauliflower crackers another 15 minutes until the underside begins to brown.
Notes
Tips For Making Perfect Cauliflower Chips / Crackers
For the last 10 minutes check the crackers often so they don’t burn. If the crackers on the edges cook faster, remove them.
Cooking time will vary depending on how wet the cauliflower mixture is when it goes in the oven and how crispy or chewy you want your finished cracker.
In case the cauliflower crackers are not getting crisp enough turn the temperature down to 300 F and bake a bit longer.
Allow them to cool fully and then place them in an airtight container. Shielding the crackers from air will help maintain their snap up to a week. I don't recommend to freeze as they will lose their crisp.
Millet has a light texture and mild buttery, sweet flavor. But you can also use other medium flours (or a combination of 2 flours) if you don't like millet, like: teff, sorghum, buckwheat, oat or brown rice, they all have a similar texture.
To make these cauliflower crackers keto friendly you need to replace the millet flour with coconut flour, and you will need less, because the coconut flour tends to absorb a lot of liquid. Reduce the amount of flour in half and then add more little by little, if it's too mushy. To make sure it holds well together you can also add an egg. If you do that, adjust the amount of flour and omit the addition of water.