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Turmeric Juice Pulp Crackers (with Roasted Beet and Sunchoke dip)

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juice pulp crackers

I’m a big fan of juicing at home. Store bought juices are convenient, I’ll admit, BUT they can have a lot of sugar. 

Even the healthy juices that don’t contain added sugars can be really high in natural sugars.

That’s ok every now and then (I do love a good fresh squeezed orange juice when we go to Greece) but I prefer to have a juice with more vegetables and just a little fruit. 

When you make your own juice at home you can decide what goes in, and you can make something really delicious that’s also great for detoxing!

juice pulp crackers

I actually make green juices (and non-green juices ☝️) at home using a juicer I got at a YARD SALE a few years ago for 10 dollars. I’d love to upgrade to one of those super fancy juicers one day, but for now my thrifted juicer gets the job done!  

Don’t throw out your juicer pulp! 

One thing I don’t really love about juicing is how you end up with a bunch of pulp that usually gets thrown out. 

I was composting it, but I wanted to find a way to use it up — and that’s how these turmeric juice pulp crackers were born! 

If you juice, you can save your pulp in a container that you keep in the freezer until you have enough to make a batch of crackers. 

juice pulp crackers

I’ve found that these crackers turn out the best if I have a lot of carrot pulp (which I usually do, because carrot juice is one of my favorites). 

You can also add almond pulp if you make homemade almond milk (or another nut milk). Just toss the pulp into your container with everything else. 

The beauty of this recipe is that it’s not really a recipe. Every batch will come out a little different based on which fruit and vegetables you use–and that’s ok! 

Experiment and see what you like best. 

juice pulp crackers

You can also experiment with the flavorings by adding different spices. Of course used turmeric in these.

It gives the crackers a great color and we know turmeric has so many health benefits. 

If you use turmeric in your crackers, add some black pepper too!  

Curcumin (the anti-inflammatory and anti-cancer compound found in turmeric) is most effectively used by the body when it’s paired with black pepper. One study showed that the alkaloid in the pepper boosted the availability of curcumin in turmeric by 2,000 percent. (source

juice pulp crackers

So here’s how to make the juice pulp crackers:

You’ll want to send your juice pulp through the food processor first to really break up all those fibers.

After that, you will add your remaining cracker ingredients and pulse everything together in the food processor. 

Something pasty: You’ll need something pasty to keep everything together in a cohesive cracker unit. I chose tahini (sesame seed paste) but feel free to drop in a dollop of your favorite nut/seed butter. A little olive oil or coconut oil helps here too. 

Something crunchy/nutty: I added some hemp seeds for extra crunch and nutrition. Flax seed or ground flax would also be great.

Something to flavor: I like to add turmeric, black pepper, minced garlic, nutritional yeast, and chili powder. If you juice mainly veggies, a little bit of honey helps sweeten the dough up just a tad.

Adjust for your taste preferences!  

Depending on how watery your juice pulp is, you’ll need to add anywhere from a tablespoon to 1/4 cup of water. Start low and see how much you need.

juice pulp crackers

Important: getting the right dough consistency and cracker thickness

Your dough should be malleable, but still able to hold its form.

Drop the whole ball of dough into the middle of a baking sheet lined with parchment paper and then start flattening it into a thin layer. 

A good cheat is to cover the flattened dough with another sheet of parchment paper. Then stack another (slightly smaller) baking sheet on top and press down. That really helps to get a uniform thickness.

If anything, you’ll want the inside crackers to be slightly thinner than the outside, since they’ll bake up slower inside the oven. 

juice pulp crackers

Next, score the sheet of dough using a pizza cutter. (A knife works too if you don’t have a pizza cutter.) 

Pop the sheet into a 350 degree oven for about half an hour.

After that, you can slide the sheet of crackers and the parchment off the baking pan by holding both sides of the parchment paper.

Carefully add the cracker sheet directly back onto the oven rack and bake for another 10-15 minutes. This helps the crackers crisp up on the bottom as well as the top. 

juice pulp crackers

When the crackers are done, just let them cool and break them apart!

I served my last batch up with a dip that was sort of an afterthought for this recipe, but ended up being key for the photos. (Juice pulp crackers may not take the prize for most beautiful food photography subject matter.) 

juice pulp crackers

Using a dehydrator vs baking your crackers

The reason I didn’t use a food dehydrator to make these juice pulp crackers, is because I don’t have one. 

If you do have a dehydrator, you can make the dough in the same way and spread it out thinly over a teflex sheet and dehydrate until the crackers are crisp. 

This is a good option if you want to keep the recipe raw. Although personally I think the oven makes a dang tasty juice pulp cracker! 😋

juice pulp crackers

Turmeric Juice Pulp Crackers with Roasted Beet and Sunchoke dip

Total Time: 55 minutes

Makes about 50 small crackers

Turmeric Juice Pulp Crackers with Roasted Beet and Sunchoke dip

Ingredients

    For the juice pulp crackers
  • 1.5 cups juice pulp
  • 2.5 tablespoons tahini (or your favorite nut butter)
  • 1 teaspoon ground turmeric
  • 1 tablespoon hemp seeds or flax seeds
  • 1 tablespoon nutritional yeast or grated parmesan (optional)
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • few grinds of black pepper
  • drizzle of olive oil or coconut oil
  • water (enough to thin the dough out)
  • 1-2 teaspoons honey (optional)
    For the roasted beet and sunchoke dip
  • 1 cup peeled and chopped red beets
  • 2 cups peeled and chopped sunchokes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • Full fat coconut milk (enough to thin out the dip)
  • salt, pepper to taste
  • olive oil (for roasting)

Instructions

    For the juice pulp crackers
  1. Heat oven to 350.
  2. Add the juice pulp to a food process and pulse until smooth.
  3. Add the remaining cracker ingredients and process until smooth, adding water as needed. Taste and adjust seasoning to your preference. You should have a "dough" that you can form into a ball.
  4. Cover a baking sheet with parchment paper and spread pulp mixture evenly, forming a rectangle. I like to spread it out with my hands, then cover with another sheet of parchment paper, and press down on the top with a smaller baking sheet to get an even distribution. You want the cracker to be quite thin. Make scores in cracker dough with a pizza cutter or knife.
  5. Add crackers to oven and bake for 30 minutes. After 30 minutes, remove the baking sheet, take the parchment paper by both ends and transfer directly to the oven rack. This allows crackers to crisp up on the bottom. Bake for an additional 10-15 minutes, checking every 5 minutes.
  6. Remove crackers from oven when they begin to brown and feel cooked through. Break or cut into individual crackers and serve with your favorite dip.
    For the roasted beet and sunchoke dip
  1. Roast beets and sunchokes with olive oil, salt, and pepper in a 400 degree oven for 25 minutes, or until tender.
  2. Add roasted beets, sunchokes, and seasonings to a food processor. Add a little coconut milk and process until smooth, adding more coconut milk as needed. Refrigerate until ready to serve.

Notes

The crackers are best eaten straight away, while they are still crunchy. If you have leftover crackers that have lost their crunch, warm them up under your oven's low broiler for a few minutes.

http://reclaimingyesterday.com/turmeric-juice-pulp-crackers-with-roasted-beet-and-sunchoke-dip/



5 responses to “Turmeric Juice Pulp Crackers (with Roasted Beet and Sunchoke dip)”

  1. This recipe is pure genius, Allyson! I have been lusting after a juicer for ages now, and this just makes me want one even more. I try to avoid buying too many store-bought juices, except in-house ones that have an expiration date on them. I do make a lot of smoothies and such, but fresh veggie juice is something I just crave sometimes. I’ve also been dying to get more turmeric into my diet, and crackers seem like the perfect place for a big spoonful of it.

    Can we just talk about that dip for a minute, too? I adore beets, and that color is out of this world. I’m pretty sure this is the prettiest chip and dip combo I’ve ever seen!

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