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Carrot crackers in Hungarian style

This is a delicious vegetable cracker recipe, with a genuine Hungarian-style flavoring.

Carrot crackers in Hungarian style


  • 300 g carrots
  • 1  red onion
  • 150 g celeriac with its juice added
  • 1 clove garlic
  • 50 g paprika
  • 50 g dried or fresh tomatoes
  • 150 g ground flax seeds
  • 50 g soaked sunflower kernels
  • Some green herb e.g. chives
  • Salt


1. Chop the vegetables.

2. Add the ground flax and sunflower seeds to the vegetables, and salt the vegetable mixture lightly.

3. Spread the vegetables onto an approximately 35×35 cm tray and dry them in a dehydrator or in the oven.

Drying in the oven

It is important to leave the oven door slightly ajar, so the steam can escape. Dry the vegetables at 60-70 °C for an hour, and then reduce the heat to 50 °C for the next hour. After 1 hour, keep drying at 40 °C, until the vegetables are completely dry. The total drying time should be between 10-14 hours.

Drying in the dehydrator

Start at a higher temperature, and then reduce the heat to 43 °C. After 3 hours, place another tray onto the vegetables and flip them over. With a cookie cutter, shape the crackers, so it’s easier to break them once they are dry.

You can make crackers with two different textures:

1. The vegetables can be pureed; in this case, the flax seeds don’t need to be ground.

2. The vegetables can be chopped; if doing so, you will need ground flax seeds.