VEGGIE SCRAP CRACKERS

Veggie Scrap Crackers image

Provided by Megan Mitchell

Categories appetizer

Time 2h5m

Yield 64 to 70 crackers

Number Of Ingredients 12

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Avocado oil cooking spray
3 cups vegetable scraps, cut into chunks if needed, such as broccoli stems, Brussels sprouts leaves, almost-bad red or golden beets, carrot peels, wilted carrots, rainbow chard stems, cucumber peels and zucchini ends
2 cups packed greens scraps, torn if needed, such as beet greens, carrot tops, kale ribs, parsley stems, wilted spinach and wilted mixed greens
2 cloves garlic
1/2 to 2/3 cup almond meal
3 tablespoons golden flax seeds
2 tablespoons minced fresh rosemary
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 to 2 tablespoons sesame seeds
1 teaspoon flaky sea salt

Steps:

Preheat the oven to 325 degrees F. Line a large rimmed baking sheet with parchment paper and spray with the cooking spray.
Combine the vegetable scraps, greens scraps and garlic in a food processor and pulse until broken down, 8 to 10 pulses. Scrape down the sides of the bowl. Repeat until the mixture resembles a coarse dry paste.
Transfer the paste to a large bowl. Stir in 1/2 cup almond meal and the flax seeds, rosemary, kosher salt, black pepper and cayenne with a rubber spatula or wooden spoon until combined. If it looks too wet, add up to 1/3 cup almond meal until the mixture binds together without separating.
Transfer the mixture to the prepared baking sheet and flatten with your hands into an even 1/4- to 1/2-inch-thick layer leaving about a 1-inch border from the edge of the pan. Score lightly with a chef's knife on the diagonal, then score lengthwise into 2-by-1-inch diamond-shaped crackers. This will help you break the crackers into squares later. Spray the top with the cooking spray. Sprinkle with the sesame seeds and flaky sea salt.
Bake until the crackers are golden brown and crispy around the edges, about 1 hour 30 minutes, rotating the baking sheet halfway through. Set aside to cool, about 10 minutes. When the pan is cool enough to handle, break up the crackers by hand. The crackers will get firmer as they cool. The crackers can be stored in an airtight container at room temperature for up 4 days.