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Thai Crackers

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raw vegan Thai Crackers that are full of nutrition and flavor

~ raw, gluten-free, vegan, nut-free ~

As I started to make the preparations to create this cracker recipe, old spice-drawer-fears started to creep up. I came into this world of healthy eating with baggage.  Spices and I didn’t start off on the right foot. I have shared this before so if you are an ole’ timer here, you are aware of this… but I couldn’t push aside the memories as I emptied a quarter of my spice drawers on onto the countertop. lol

Yea, I know. The ingredient list is long and at first glance, this recipe seems far too complicated to even want to get involved with. But it is my job to comfort and encourage you, to put my hand on your shoulder and look you straight in the eyes (I might start laughing because it’s hard for me to be so serious)… and assure you that it’s very easy to whip together and make.

To create this flavorful cracker you are just going to have to man-up or woman-up and remove the lids of ten (I counted) spice bottles and scoop a little specialness out of each.

If you can just surrender, take a deep breath, and enjoy the spice-scooping process… you will find out that these crackers are amazing.

Not only are they nut-free, grain-free, and gluten-free, they are loaded with nutrients and bold with flavor. I should clarify, just because there are lots of spices it doesn’t mean that it is spicy, as in hot.  There is, however, a tiny wave of heat that comes and goes very quickly.

My intent was to dream up some type of dip, spread or raw cheese to put on top. But I knew that inspiration had to come after tasting them. And that is when all my plans were shot to heck. They didn’t need any dip, spread, or raw cheese on top.  They had such a wonderful flavor that there is no reason to mask it.

Structurally, this is a pretty darn sturdy cracker and has a nice snap to them.  Nibbling? ha! Who am I trying to kid… I managed to fit 1/2 a cracker in my mouth without a thought.  So now comes the time where I unleash you so you can head into the kitchen.  Again, don’t be afraid of the spices. Know that I am with you in spirit and will guide you every step of the way. So put on your big girl panties… or big boy boxers… and get busy.  Please let me know how it goes. Have a blessed day, amie sue


yields 24+ crackers


  1. In the food processor combine the; sunflower seeds, cilantro, water, lime juice, maple syrup, Tamari, cumin, onion powder, garlic powder, ginger, turmeric, oregano, salt, cayenne, and chili powder.  (shew, I think I got it all). Process to a paste-like texture.
  2. Add the basil and cilantro last so you can leave green flecks in the batter. This adds a nice splash of color in the end product.
  3. Spread the batter approximately 1/4″ thick on a non-stick sheet that fits the dehydrator.
    • To create an even and compact cracker, I cover with plastic wrap and gently roll it flat.
    • Square up the edges and score the crackers into desired shapes and sizes.
    • I used my 6 wheel pastry cutter which can be found (here).
  4. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8 hours or until dry.
    • Part way through the dry time, transfer the crackers to the mesh sheet that fits the dehydrator.  This will speed up the dry time.
  5. Store in an airtight container for 5-7 days.

Culinary Explanations:

raw vegan Thai Crackers right out of the Excalibur dehydrator

an overview of the raw vegan Thai Crackers displayed on a wooden table

a close up of the raw vegan Thai Crackers displayed on a wooden table

the side view of the raw vegan Thai Crackers displayed on a wooden table

12 thoughts on “Thai Crackers

  1. Nancy says:

    Hi do you mean you have 2 cups of dry sunflower seeds and you soak them two hours and drain off the liquid and add that to your other ingredients, or after soaking you take two cups of seeds that have been soaked and add those to your other ingredients? Thank you so much for all your great recipes, ideas, encouragement, and funny stories.

    • amie-sue says:

      Hello Nancy,

      I took 2 cups of sunflower seeds, soaked them, drained the water, and added them to the recipe.

      When reading recipes,this is how you can decide what the chef is saying:

      2 cups sunflower seeds, soaked **this means that 2 cups of dry seeds where measured out, soaked and used.

      2 cups soaked sunflower seeds **this means that some amount of sunflower seeds where soaked and then two cup of the soaked where removed.

      I don’t use the second example because you wouldn’t know how much to start off soaking since most nuts and seeds swell once soaked.

      I hope this was helpful. Many blessings, amie sue

  2. Claudia says:

    Very dear Amie,

    When I was reading the introduction to this recipe my eyes teared up… We all have touch the lowest but have been strong enough to get back up.
    You are the most ‘adorable’ lady. We all, your readers are so grateful for all the time, effort and money you spent in doing your awesome recipes to share.
    Thank you a thousand times for having had the strength to open that ‘spices drawer’ and courageously create another divine treat for us.
    Receive all my admiration and love!

    • amie-sue says:

      You are so precious Claudia :) Thank you for always sharing such a warming thoughts with me. I love my new found confidence that I have when facing that spice drawer hehe. It’s just neat to see the progression of how I have overcome my fears. If I can do it… any one can! :)

      I hope you have a blessed and happy day… amie sue hugs!

  3. judi keppler says:

    I would like to know where I can find.buy the “precise cracker cutter”.

    Also, I have 2 lbs of sunflowers seeds in my refrigerator. These 2 lbs I have soaked overnight and then dehydrated them. Can I use these seeds if I just “wet” them with filtered water?

    • amie-sue says:

      Hello Judi,

      Yes, you can use the sunflower seeds that you have already soaked and dehydrated. No need to wet them. Just make the cracker batter as instructed and only add a tablespoon or so of water if the batter appears too dry. I hope you enjoy them. Keep me posted. Blessings, amie sue :)

  4. Juanita says:

    Just made these last night–minus the nightshades–and they are delicious! I love the flavor mix! Thank you for the recipe! Ginger is my new “hot”… ;)

    • amie-sue says:

      Awesome. So happy that you enjoyed them Juanita. These quickly became my all time favorite cracker… I too love the spice profile. :) Thank you for sharing and have a happy day. amie sue

  5. I want one of those cookie cutters!!! Does it have a name I can google? Heading off to try making these cookies now :-)

  6. Sally says:

    I made these a couple of days ago …. and they’re brilliant :) They are quite brittle – perhaps I made them too thin – but the flavour is amazing. Oh – I had to use tabasco sauce instead of chilli which I discovered I was out of at the critical moment!

    • amie-sue says:

      Good afternoon Sally,

      So happy that you are enjoying these crackers. I love them too! It sounds like you spread the batter too thin. Mine where very sturdy and crunchy. Thank you for sharing your experience, many blessings. amie sue

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