These are easy-to-make crackers that would be the perfect base for dips. They are seasoned with salt and rosemary at the end, but you could use any of your preferred spices or seasonings or leave them plain.
Servings 50 – 60 pieces
140ml olive oil — partially frozen
30g nutritional yeast
220ml iced water
1 tbsp apple cider vinegar
½ tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
Additional olive oil, salt, and finely diced rosemary
How to prepare
Put all ingredients except for the water in the food processor. Process all ingredients into crumbs.
Add water a third at a time until the biscuit dough comes together in a ball shape. Take out of the food processor and knead.
Cut into 4 even balls, wrap in film, and place in the fridge for 30 minutes.
After 30 minutes, preheat the oven to 180°C and prepare two trays with baking paper.
Roll out one dough ball at a time, making sure the dough is at least 4mm thick. Cut out on your preferred shapes using a biscuit cutter.
Place in oven and cook for 20 minutes. While still hot, lightly brush with some olive oil and sprinkle with salt and the diced rosemary.
When cool, keep in an air-tight container.