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Beauty Blend Savory Crackers

Crunchy, crispy, and oh-so-satisfying, these Beauty Blend Savory Crackers are a must-have staple for snacking or adding texture to your meals. With nourishing ingredients and a bold, savory flavor, they’re perfect for pairing with cheese, dips, or crumbling over soups and salads. Whether you bake or dehydrate them (Serene’s favorite method!), these crackers deliver that crave-worthy crunch without the guilt. Trust us—one batch won’t be enough… quadruple it like Serene does! This recipe is in the “Crackers, Crusts, Toppings & More” chapter on page 504 of the Trim Healthy Table Cookbook.

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Cooking Method:
Courses:
Servings: 1
Description

This recipe is a variation from the Beauty Blend Savory Sesame Crackers that are found on Page 504 of Trim Healthy Table. This is Serene's dehydrator method for making up these amazing crisp and crunchy crackers!!! The savory version is perfect for topping with cheese or butter or for using with your favorite dips or with any recipe that calls for nacho chips. These crackers can be crumbled into soups or on top of salads for that crunch fix we all desire. Serene suggests to make quadruple batches!!!! This recipe is in the “Crackers, Crusts, Toppings & More” chapter on page 504 of the Trim Healthy Table Cookbook.

Multi Serve Recipe

Ingredients
  • 1/2 cup TH Baking Blend
  • 1 Tbs TH Just Gelatin
  • 3 Tbs TH Integral Collagen (2 scoops)
  • 1 tsp aluminum-free baking powder
  • 4 tsp butter (if omitting the toasted sesame oil, increase this to 6 teaspoons of butter)
  • 2 tsp toasted sesame oil (optional; if not using this oil increase the butter to 6 teaspoons)
  • 3/4 cup egg whites
  • 6 pinches TH Mineral Salt (desired amount of salt; roughly 6 pinches)
  • parsley flakes (desired amount of dried parsley flakes)
  • onion powder (optional; desired amount)
  • garlic powder (optional; desired amount)
Instructions
  1. 1
    Dehydrator Instructions
  2. 2
    Place the Baking Blend, gelatin, collagen, and baking powder in a food processor and pulse to combine.
  3. 3
    Pulse in the mineral salt and the garlic and/or onion powder if using Add the sesame oil and butter and pulse a few times to coat with flour. Add the egg whites and any other seasonings and blend for another few seconds. Take the blade out of the processor and stir the ingredients well.
  4. 4
    With the help of the spatula, pour mixture directly onto a silicone mat or a piece of parchment paper that will fit on to the trays of your dehydrator. Using water moistened fingers spread out the mixture as thin as possible or you can use the back of a spatula.
  5. 5
    Spread as thinly as possible to cover almost the entire sheet. Not to thin that you see holes, but think "very thin crackers" (they rise a little).
  6. 6
    Place the silicone mat or parchment paper with the thinly spread mixture onto your dehydrator tray and place in the dehydrator at 160 degrees.
  7. 7
    Check the trays after 2 hours of dehydration, just to make sure that they are looking fine and then let them go for another 6-7 hours.
  8. 8
    Once they are done remove the trays from the dehydrator, invert the trays and the crackers will just fall right off of the silicone mat or parchment paper.
  9. 9
    Once cooled, break into rustic-shaped crackers (or you can choose to score before baking into rectangular shapes). You can then break them into smaller pieces for nachos or much larger shapes to use as a tostada base. Store in a zippy bag to keep snappin’ fresh (zippies in the freezer keep them their snappiest).
  10. 10
    Oven Directions
  11. 11
    Preheat the oven to 300°F. Line an extra-large 11½ x 17½ inch rimmed baking sheet with parchment paper or use 2 smaller baking sheets.
  12. 12
    Blend and prepare the mixture as above and then pour mixture directly onto the baking sheet and spread out with the back of a spatula or with water-moistened fingers. Spread as thinly as possible to cover almost the entire sheet. Think very thin crackers (they rise a little). If using the 1 large baking sheet, leave only about ½ inch on all sides uncovered.
  13. 13
    Bake for 20 minutes, then reduce the oven temperature to 170°F and keep in the oven for another 2 to 3 hours. Turn the oven off and let cool in the oven. Once cooled, break into rustic-shaped crackers (or you can choose to score before baking into rectangular shapes). Store in a zippy bag to keep snappin’ fresh (zippies in the freezer keep them their snappiest).
Note

Serving Suggestions:

  • One sixth of the recipe is Fuel Pull, more becomes a Light S.

NOTE FOR OVEN INSTRUCTIONS: There is very little prep to these crackers, just a longish oven time. If you work during the day, best to make this recipe in the evening or over the weekend. Or you can cook for the 20 minutes before you go to bed, then let them crisp all night at 170°F  while you sleep.

Beauty Blend Graham Crackers or Savory Sesame Crackers (Link to recipe coming soon)

Read it online: https://trimhealthymama.com/recipe/beauty-blend-savory-crackers/