If you’ve recently made a batch of homemade almond milk and are wondering what to do with the leftover pulp, these almond pulp crackers are a delicious option. They are made from wet, leftover pulp, meaning you don’t have to dry it out or take any extra steps before making these crackers.
What I love about this recipe is that it’s egg-free, gluten-free, vegan, and Paleo-friendly, making it the perfect cracker for those on special diets. (While also preventing food waste!)
I think it’s worth mentioning that you’ll get better at making these crackers with practice. The first time I made them, I rolled the dough too thickly! The thinner you can make them, the crispier and more delightful they are to eat.
Healthy Cracker Ingredients
- Leftover Almond Pulp. This recipe assumes you’ve made a batch of almond milk using 1 cup of whole almonds. Squeeze out as much moisture as possible from the milk, so the leftover pulp isn’t too wet. Do not use almond flour as a swap; they aren’t the same!
- Ground Flax Seeds. Flax acts as a binder, helping the crackers hold their shape without an egg.
- Olive Oil. Much of the fat naturally found in almonds is removed when you make almond milk, so the leftover pulp is quite dry and chalky. Adding olive oil helps make these crackers more pleasant to bite into! I’ve used the minimum amount needed, so I don’t recommend trying to cut back on this ingredient.
- Spices. Salt, garlic powder, and ground thyme help create a flavorful seasoning. (You can leave out the thyme if you like, or add in some freshly chopped herbs.)
How to Make Crackers from Almond Pulp
Step 1:
Preheat the oven to 350ºF and line a large baking sheet with parchment paper. (I use a half-sheet size pan that is 18×13-inches.)
Transfer the damp almond pulp from the nut milk bag to a large mixing bowl, then add in the ground flax seeds, olive oil, salt, garlic powder, and dried thyme. Stir the cracker mixture until it looks relatively smooth and uniform.
Note: If you don’t plan on making these crackers immediately after making a batch of almond milk, transfer the pulp to an airtight container with a lid. Store it in the fridge for up to 3 days. If the pulp dries out in that time, you may need to use a splash of water to help the dough come together.
Step 2:
Transfer the mixture to a large piece of parchment paper that fits in your baking sheet. Flatten the mixture with your hands briefly, then top with another piece of parchment paper to prevent sticking.
Use a rolling pin to flatten the crackers, making them as thin and uniform as possible. I aim for 1/8-inch thick, but the flatter you roll the crackers, the faster they will bake, and the crispier they will be. The edges of my crackers usually end up cooking a little faster than the middle, because the edges get thinner.
Remove the top sheet of parchment paper and use a pizza cutter to score the crackers into squares. This will make them easier to break into pieces later! Pierce the crackers with a fork to help them bake faster, too.
Step 3:
Transfer the parchment paper with the scored crackers to the baking sheet. Then bake at 350ºF for 15 to 20 minutes. You’ll only need to watch these closely if you make them very thin. Mine are on the thicker-side in these photos, so they needed a full 20 minutes of baking.
When the timer goes off, remove the pan from the oven and let the crackers cool briefly, just until you feel comfortable handling them. Then break the crackers where you scored them.
Flip the crackers over, for even baking, and return them to the oven. I usually bake them for 15 more minutes, but watch the edges closely to make sure they don’t start to brown earlier than that.
Almond Cracker Serving Tips
Once the crackers look golden brown on the edges, remove them from the oven and let them cool completely. They will become cripier as they cool.
Serve them right away with your favorite dips and toppings. Leftovers will keep best in an airtight container in the fridge, as these crackers are even crispier when chilled.
- 1 scant cup damp almond pulp (the amount leftover from making 1 batch of almond milk)
- 3 tablespoons olive oil
- 1 tablespoon ground flax seeds
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried thyme (or any herb of choice)
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Preheat the oven to 350°F. In a large mixing bowl, combine the almond pulp, oil, ground flax seeds, salt, garlic, and thyme, and stir well. Transfer the mixture to a sheet of parchment paper, then place another sheet on top. Use a rolling pin to roll the cracker mixture to about 1/8-inch thick, or as thin as you’d like your crackers. (The thinner they are, the crispier they’ll be.)
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Remove the top sheet of parchment paper, then use a pizza cutter to score the rolled dough into squares, making about 30+ crackers. Poke the middle of each cracker with a fork to help them dry and bake evenly.
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Place the sheet of parchment paper with crackers on a large baking sheet. Bake at 350ºF for 15 minutes, then flip each cracker (they should separate easily where you scored them) and bake until they are crisp and golden, about 15 minutes more. Watch the pieces around the edges of the pan, as they will bake faster. Remove any pieces that are browned, so they won’t burn.
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Cool the crackers completely before serving. They will keep at room temperature for a few days, but they’ll last even longer (and be crispier!) when stored in a sealed container in the fridge. You can store them for up to 2 weeks in the fridge.
Update Note: This recipe was published in 2015 and updated in 2026 with better directions.
Calories: 181kcal | Carbohydrates: 4g | Protein: 1g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 113mg | Potassium: 14mg | Fiber: 2g | Vitamin A: 150IU | Vitamin C: 3.3mg | Calcium: 10mg | Iron: 0.2mg
More Recipes to Try
If you try these almond pulp crackers, please leave a comment and star rating below to let me know how you like it.
