Thin and crispy plant-based crackers flavored with rosemary, thyme, basil, and garlic! Delicious served with hummus, cream cheese, or your favorite dip!
Preheat oven to 350 °F (175°C) and line a baking sheet with parchment paper.
To a mixing bowl, add the flour, dried herbs, onion powder, garlic powder, sugar, salt, and baking powder. Stir to combine.
Add the miso, softened butter, and vinegar. Knead until it forms a dough. Feel free to use your hands to mix everything together. The dough should be soft and just very slightly sticky. If it appears too sticky, add a few extra tablespoons of flour. On the opposite, if the dough appears too dry, add an extra teaspoon or two of vinegar.
Place the dough on a sheet of parchment paper and slightly flatten it with your hands. Top with another sheet of parchment paper and flatten the dough into a 1/8-inch thickness (2-3mm) using a rolling pin.
Using a sharp knife or a pizza cutter, cut the dough into small rectangles of about 1x1-inch. Carefully transfer the thin rectangles to the prepared baking sheet. Note: the crackers won't spread, so there is no need to leave a lot of space between each one.
Bake for 13-14 minutes or until crackers are slightly golden brown. Remove from the oven and let cool for at least 30 minutes before enjoying!
Serve crackers with vegan cream cheese, hummus, or as a savory snack with drinks! These crackers will keep for up to 4 days stored in an airtight container at room temperature.
Notes
If you want, you can use a fork to make some indentations on the edges of the crackers. This is purely for decoration.
Before baking, you can brush the crackers with melted vegan butter or with almond milk.