Baked “Cheese” Crisps {Vegan}
Prep time: 
Cook time: 
Total time: 
Yield: About 40 to 50 small crackers, or 2 to 4 servings
  • ½ cup (56 g) almond meal
  • 1½ teaspoons nutritional yeast
  • ¼ teaspoon sea salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon smoked paprika
  • ⅛ teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 1 tablespoon water (slightly more or less as needed)
  1. Preheat the oven to 350F and get out a large baking sheet.
  2. Whisk together the almond meal, nutritional yeast, sea salt, garlic powder, smoked paprika, and black pepper in a medium bowl. Stir in the olive oil and then enough water so it comes together as dough (about 1 tablespoon of water).
  3. Carefully roll the dough out between 2 large sheets of parchment paper until it’s a paper-thin circle about 12 inches in diameter. Remove the top piece of parchment paper and use a wheel pizza cutter to cut the dough into 1½ to 2 inch squares.
  4. Leave the dough on the parchment and place the whole sheet of parchment on the half sheet pan. Bake until the crackers are light golden and crisp, about 10 to 12 minutes, rotating the tray once. Cool completely before removing from the tray and serving.
  5. Store in an airtight container at room temperature for up to 2 weeks.
Recipe by An Edible Mosaic™ at