- Hide menu

Tomato Herbed Crackers

LoadingFavoriteAdd to favorites

raw gluten free Tomato Herbed Crackers stored in an old mason jar

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

Making homemade crackers is a project that sounds intimidating to most, but in general, it is one of the easiest things to throw together and then let the dehydrator do its magic.  Coconut, tomato, and herbs… all dehydrated to a light, crispy perfection!

What we can expect…

Crisp… crunchy… sturdy… describes the texture beautifully.  I relished the lingering rich and robust flavor of the tomato that tied in so well with the fresh thyme.   A culinary match made in right in my very own kitchen.  This too can happen in your very own kitchen when you pull together all the ingredients that I have outlined below.  I am always thinking of you!

Nut-free – Grain-free – Seed-free – How can it be?

I have been working on a line of crackers for all my wonderful readers out there who are unable to enjoy, nuts, seeds, oats, and buckwheat.  I sit here with my fingers, toes, and legs crossed that you are not allergic to coconut.  For those of you who are, not to worry I have tons of cracker recipes and I am sure you can find one to suit your nutritional needs.

For inspiration, I wanted to share a tip with you… When making raw crackers you can get really creative with their shapes.  Nothing like adding a little pizzazz to life.  Score them into square crackers, rectangles, circles, or even into tiny cubes to be used as croutons.  Just another great way to add variety to your weekly menu!

an over view of raw gluten free Tomato Herbed Crackers displayed on a wooden table with fresh tomatoesIngredients:

Yields 25 crackers


  1. Blend the tomatoes, tomato powder, salt, oregano, thyme, and basil in a food processor, fitted with the “S” blade, until smooth.
  2. Add shredded coconut and process till mixed.
    • If the batter feels too dry, add 1 Tbsp of water at a time until it reaches a spreadable texture. It all depends on how juicy the tomatoes are.
  3. Line the dehydrator tray with a non-stick teflex sheet.
  4. Spread the batter so it is 1/4″ thick.
    • Make sure that you spread it evenly so it dries evenly.
    • Wipe the edges clean.
    • Score the crackers into desired shapes and sizes.  You can use a pizza cutter or a long metal ruler to create the score marks.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) and continue drying for up to 24 hours… until dry and crispy.
  6. Snap apart and let cool before storing in an airtight bag/container.
  7. They should last several weeks in the pantry and can be frozen for 1-2 months.  If they start to soften due to humidity, throw them back in the dehydrator to crisp up.
  8. Try pairing with my Summer Savory Italian Salsa.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)?  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.

I wanted to show you how thick the batter was as it went into the dehydrator.

the batter of the Tomato Herbed Crackers displayed on an Excalibur dehydrator tray

a close view of the the batter of the Tomato Herbed Crackers

a close view of the Tomato Herbed Crackers with diced cherry tomatoes on top

a close view of the Tomato Herbed Crackers with a bowl of diced cherry tomatoes on top

16 thoughts on “Tomato Herbed Crackers

  1. dana says:

    beautiful!! not sure how these hold together sans chia or flax; but can’t wait to try!! you are amazing!

    • amie-sue says:

      They hold together perfectly… and they are super crunchy! Let me know if you make them Dana :) Blessings, amie sue

  2. Lone says:

    Thanks for the amazingly easy recipe! I just have to get my hands on the tomato powder! I can’t wait to try!

    • amie-sue says:

      You are welcome Lone. I hope you enjoy them and please report back if you try the recipe. Have a wonderful weekend. amie sue

  3. Daasya says:

    These look delicious. Please, what can be substituted for tomato powder if one does not have it on hand? thank you for your wonderful raw recipes and doing the time consuming research for us. You are a wonderful blessing.

    • amie-sue says:

      Hello Daasya,

      The tomato powder is key in the flavor of this cracker. You can make your own by sliced tomatoes nice and thin, dehydrating them until 100% dry and then grind to a powder. You can also try sun-dried tomatoes. Soak to soften and then blend into a paste before adding to the recipe. Let me know if you give it a go. Many blessings, amie sue

  4. pm says:

    Brilliant! Alas, but as someone who is on the road to health leaving autoimmunity behind, I must avoid nightshades for the time being. I’m going to try replacing the tomatoes with cultured spring onions which are sliced thin and in a salt brine. The consistency would seem to be similar to juicy cherry tomatoes. A far different flavor, but I love onions! I might use green + carrot powders to replace the tomato powder. Meanwhile, may I inquire, why did you choose to use shredded coconut rather than coconut flour for this recipe? Thank you for offering us your best on this blog. You are so generous and greatly appreciated!

    • amie-sue says:

      Hello PM… do keep me posted with your new creation of flavors. It is quite limitless. As far as the coconut… well the two are totally different when it comes to texture and even flavor. Coconut flour is VERY drying and really should only be used in small amounts in raw foods. The amount needed would create a dry desert effect in the mouth. hehe Shredded coconut has some moisture and will produce a much better structure.

      Have a blessed weekend, amie sue

  5. Sherri says:

    Will these have a coconut flavor?

  6. Rebecca says:

    How do you make your crackers look so gosh darn pretty!? I have been making crackers for years and can never master the perfect look!

    • amie-sue says:

      Good morning Rebecca,

      Hmm, not sure… been making them for 8 years and I guess it’s just been practice. You can always lay a piece of plastic wrap on top of the batter and roll them out, that way they are even and compacted a bit more. I then use a metal ruler to make my score lines and square of the edges. I hope this helps. Have a blessed day, amie sue

  7. Sherri says:

    Won’t the plastic wrap stick to the batter?

    • amie-sue says:

      Hello Sherri,

      Nope, I do it all the time. Some batters might vary though. If the dough is really “wet” then it might, but otherwise I don’t have issues with it. amie sue

  8. darelle says:

    Hello amie sue :-)
    I’m having problems with these crackers. They taste divine but are very fragile. I’ve been staring at your photos for ages and perhaps it is the coconut I’m using. You say shredded and I’ve been using coconut threads, as my other options are desiccated or chips. So today I’m trying again using desiccated plus I’ve put in a bit of banana to act as a binder. H E L P :-)

    • amie-sue says:

      Good morning Darelle,

      I am sorry that you are having some issues with the texture of these crackers, let me see if we can figure this out. :)

      I used dried, unsweetened shredded coconut. Shredded coconut is mostly dry, but it usually retains more moisture than full-on desiccated coconut.

      Is your batter really wet? It shouldn’t be. It might be the tomatoes that you are using, perhaps they are really juicy? The banana will act as a binder but keep in mind that it will add more sweetness to the cracker flavor. Did you spread them too thin on the dehydrator tray? Keep them about 1/4″ thick, no thinner.

      Can you send me a picture of them? [email protected]

      Let’s start here and see what comes of it. Have a blessed day, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *