Black Pepper Crackers

Makes roughly 25 1″x3″ crackers


1¼ cup all-purpose flour

¼ cup nutritional yeast

½ teaspoon kosher salt

½ teaspoon ground black pepper

¼ cup Spotlight™ Oil

5 tablespoons cold water

Maldon salt for topping


Preheat the oven to 350°F on convection bake if possible, otherwise bake at 375°F. Mix the flour, nutritional yeast, salt and pepper together. Add the Spotlight™ Oil, water and mix until just combined. Knead the mixture a few times in the bowl and then let rest for about 15 minutes.

Roll the dough out onto a floured surface until very thin – about the thickness of a thin cracker. Sprinkle the dough with Maldon salt. Cut the dough into 1-inch x 3-inch strips, transfer to a parchment paper lined baking sheet and bake for 12 to 18 minutes, or until crisp and lightly golden at the edges. The crackers will turn golden and puff in some places.

Allow to cool completely before storing in an air tight container.