Sun-Dried Tomato & Basil Crackers

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Sun-Dried Tomato & Basil Crackers

Jill Dalton
These Sun-dried Tomato and Basil crackers are the perfect snack to satisfy a serious CRUNCH craving! They are delicious on their own but even better when dipped in hummus or one of my amazing salad dressings.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Appetizer
Cuisine American
Servings 8 people
Calories 136 kcal



  • Preheat oven to 325°F.
  • Grind all the seeds and sun-dried tomatoes together in a blender until it is a uniform flour mixture.
  • Pour mixture into a mixing bowl and stir in the spices.
  • Stir in the water until mixture clumps together.
  • Place mixture onto a parchment lined baking tray.
  • Place another piece of parchment paper on top.
  • Press down flat with your hands first and then roll out with rolling pin until it is a consistent thinness.
  • Peel top layer of parchment paper off.
  • Bake for 20 minutes.
  • Flip.
  • Score with a knife or pizza cutter into the desired cracker shapes.
  • Bake for 20 minutes.
  • Let cool.
  • Break apart crackers and store in an airtight container in the fridge for up to 2 weeks.


If using sun-dried tomatoes that are in oil: drain off oil and then blend the tomatoes with the water


Calories: 136kcalCarbohydrates: 8gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 69mgPotassium: 265mgFiber: 5gSugar: 2gVitamin A: 37IUVitamin C: 2mgCalcium: 66mgIron: 2mg

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