The Best Paleo Juice Pulp Crackers

A couple of months ago, I was making my own homemade cold-pressed juice. I like making juice in batches so I can keep enough in the fridge to last me 5 days. After creating an abundance of green goodness, I found myself with a pitcher full of pulp. All of the vegetables I used to juice were so nutritious. Someone took the time to grow and nurture these vegetables, then pick them for me to purchase. I looked at this beautiful pulp and thought I can’t simply throw this away. I remember my friend Jeanette talking about using her dehydrator to make crackers from her juice pulp, so I decided to give it a try, and it’s become part of my juicing routine. The fun part is if you use different vegetables, you will get different flavors every time.

There’s an old saying, “One mans trash is another man’s treasure.” One may look at the pulp and think that it’s smelly, gooey, and belongs in the compost pile. On the other hand, one may think that it’s a beautiful rainbow of fiber, flavor, and nutrition. While creating the crackers, it does take a decent amount of time. During that time spent in the kitchen, I like to put on a podcast to educate myself and gain inspiration from others. I usually would buy crackers by driving to the store and grabbing a box from one of my favorite Paleo brands. I found that while creating my own, I was able to educate myself and get inspired. I was also really proud of myself, which in turn increased my confidence levels. The juice pulp is my treasure because it improved my well-being mentally and physically. As I go about my days, I’m now inspired to see what trash I can turn into treasure and what those treasures will teach me.

The Best Paleo Juice Pulp Crackers

Don't let your juice pulp go to waste. Try this easy recipe to turn your pulp into a crunchy snack.
Prep Time10 mins
Cook Time12 hrs
Course: Snack
Keyword: paleo, vegan


  • Food Processor


  • 4 cups Juice Pulp
  • 1/4 cup Almond Flour
  • 2 tablespoons Coconut Flour
  • 2 tablespoons Chia Seeds
  • 1/4 cup Nutritional Yeast
  • 1/8 cup Olive Oil
  • 1/2 cup water
  • 1 tablespoon Italian Seasoning
  • 1/4 teaspoon Himalayan Pink Salt


  • Add all ingredients to a large food processor and blend until nice paste forms.
  • Line a dehydrator tray with parchment paper and cut to shape. Remove paper and place on a flat surface. Spoon the mixture on the paper, forming a large square 1/4-inch in thickness.
  • Take a pizza cutter or knife and cut into small squares, whatever size you desire. Place in dehydrator at 145 degrees for 4 hours.
  • After 4 hours, remove the tray and flip each square onto a fresh sheet of paper. The paper may be soggy so a fresh one will help dry the crackers evenly.
  • Turn the temperature down to 125 degrees and dehydrate another 6-9 hours or until crispy. The smaller the crackers the faster they will dehydrate.
  • Store in an airtight container in the fridge up to 2 weeks.