Butternut Squash Crackers

Prep Time 10 minutes
Total Time 10 minutes
Course Snacks
Cuisine American
Servings 9 crackers


  • 12 oz Butternut squash
  • 1/2 red bell pepper
  • 1/2 red onion
  • 2 tbsp sea moss gel optinal
  • 1/4 cup ground flaxseed
  • 1 tbsp onion powder
  • 1 tbsp Wakame
  • 1 tsp cayenne pepper


  • Add ingredients into food processor and blend well combined.
  • Strain your batter to get out excess liquid.
  • Lay a piece of parchment paper onto your dehydrator tray.
  • Spread your cracker batter onto the parchment paper and form into a square or rectangle. Make sure it's spread out evenly.
  • Score your cracker batter with a knife to form your cracker shapes.
  • Place in the dehydrator on 118 degrees or below. Flip half way through, remove parchment, and continue to dehydrate until crispy.


Tip – This recipe works best with a dehydrator, but if you don't have one, try using your oven on the lowest temperature. Make sure to keep watch so that the crackers don't burn in the oven.
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