Seed Crackers Recipe (GF, Vegan & Keto)

Name: Seed Crackers Recipe
Prep time: 5 min
Cook time: 55 min
Total time: 60 min
Ingredients: ½ cup chia seeds; ¼ cup sunflower seeds (raw and unsalted); ¼ cup pumpkin seeds (raw and unsalted); ¼ cup sesame seeds (both white or black sesame seeds would work); ¼ cup ground flaxseeds ((aka flax meal)); 3 tablespoons hemp seeds (optional); 1 teaspoon Kosher salt (or sea salt); 2 tablespoons olive oil; 1 cup water

Aysegul Sanford sitting on stairs from the front view.

I put together a cheese board almost every time I have friends over, and for years crackers came from a box. But when I started seeing homemade seed crackers on my social media feed, I knew it was time to try it.

Let me tell you, it did not dissapoint. They are popular for a good reason. They are wonderful, slightly warm, fresh out of the oven, but they store well in an airtight container.

The leftovers are wonderful as a quick midday snack, but they also do double duty, standing in for the bread in my avocado toast.

Person cracking seed crackers on a sheet pan.

Ingredients You Will Need

The mix of seeds is what makes these healthy crackers work. Each one brings something different and they are all easy to find at your local grocery store.

Ingredients for healthy crackers recipe in small bowls.

Chia seeds: These are what hold the crackers together. Once mixed with water, they turn gel-like, binding everything together so it rolls out thin without falling apart.
Raw & Unsalted Sunflower Seeds: One of the most classic types of seeds, sunflower seeds lend these homemade crackers a nuanced sweetness and delicate crunch. When selecting sunflower seeds for this recipe, look for all-natural, raw ones to ensure they do not contain any added salt.
Unsalted Pumpkin seeds: Buy these raw instead of roasted and salted.
Sesame seeds: These bring a buttery flavor that gets even more pronounced after toasted in the oven with the rest of the ingredients. I like to use a combination of black and white seeds but you can use whichever one you have on hand.
Ground flaxseeds (aka Flax meal): You can make this recipe with whole flaxseeds, but I prefer ground flaxseeds as they swell and bind better than the whole ones. Some versions of this recipe add psyllium husk as a binder in addition to the flaxseeds. I tested it both ways and found that psyllium husk was not necessary.
Hemp seeds: The addition of hemp seeds gives these seed crackers earthy and nutty undertones. However, it is optional. You can omit it if you prefer.
Kosher or sea salt: Salt helps flavor the crackers and gives them a more store-bought savory flavor, so do not skip it.
Olive oil: I used olive oil to give these crackers their rich, full-bodied taste and golden-brown exterior, but you could also use avocado oil if preferred.
Water: If you have seen other seeded crackers recipes, you might find that some ask you to use boiling water, particularly when making psyllium husk crackers. However, I have found that the temperature of your water does not affect seed crackers that do not use psyllium husk as a binder. Therefore, room-temperature water will work just as well as warm water when following my flaxseed cracker recipe.

Variations with Optional Add-Ins

While this seed cracker recipe is great as written, you can make it yours with a few additions. The following are just a few that I use when I make it for my family:

Seasonings and herbs: This is where you make these crunchy seed crackers your own. Add a small amount of dried rosemary or thyme for an herby taste. Or for more of a robustly flavored chip, garlic powder, onion powder, black pepper, paprika, and even everything bagel crackers would all work well. However, I recommend starting with a small amount (no more than 1/4 teaspoon) and tasting as you go.
Nuts: A handful of finely chopped walnuts, pecans, or pistachios would all work well here. If you do not want to chop anything you can add a spoonful of Homemade Almond Flour if you want. Whichever you add, be sure to take out an equal amount of pumpkin or sunflower seeds so the wet-to-dry ratio stays the same.
Nutritional yeast: For a vegan cheesy twist, one or two tablespoons of nutritional yeast can also be added.

How to Make Seed Crackers?

The whole process comes together in one bowl. Simply mix, spread, bake, and enjoy!

Heat the oven: Preheat the oven to 325 degrees F. (162 degrees C.), line a baking sheet with parchment paper, and set it aside.

A collage of images showing how to make seed crackers.

Mix the dry ingredients: Add the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, hemp seeds, and salt to a large mixing bowl. Stir the ingredients until thoroughly combined.
Add the wet ingredients: Pour the olive oil and water into the same bowl and stir to combine. Let the mixture sit for 5 minutes, but no more than 7-8 minutes, or until it thickens slightly. Too much resting time will result in an overly thick cracker.
Transfer to pan: Scoop the mixture onto the prepared baking tray and use an offset spatula or large spoon to spread it into a single, even layer. Alternatively, you can place another piece of parchment paper on top of the mixture and spread it with your hands.

Freshly baked crackers on a baking sheet from the top view.

Bake: Bake the sesame seed crackers in the preheated oven for 50-55 minutes or until the edges turn a light brown. Then, remove them from the oven and let the crackers cool before serving.

How to Store & Freeze?

One of the best parts about this gluten-free cracker recipe is its easy storage. With long-lasting crispiness and hearty flavor, these crackers will stay fresh whether you store them in the pantry or the freezer.

Store: These seeded crackers can be stored in an airtight container at room temperature for up to ten days.
Freeze: For extra-long storage, you may freeze your crackers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make the seed chips more brittle, so you should store them in a flat orientation to avoid breakage.

Ways to Serve These Seeded Crackers

Homemade crackers are a must-try for anyone who loves versatility in their snacks. While they’re absolutely wonderful by themselves (literally, they’re such a great stand-alone snack!), they also make a fantastic spread when paired with other tasty recipes.

Dips: These crackers recipe makes a great snack alongside classic Mediterranean dips. Hummus is a zesty, creamy classic that pairs great with the earthy undertones of this easy cracker. You can also serve your recipe with smokier, savory-sweet dips, like Baba Ganoush or Muhammara.
Serve it as a flatbread: My favorite way to enjoy these seed crackers is as a flatbread topped with avocado, sliced eggs, and pickled red onions. You can also spread this cracker with cream cheese and smoked salmon for a quick morning fix. Or, if you are in the mood for a sweeter variation, try spreading your crackers with nut butters, like peanut or almond butter, for a satisfying yet healthy dessert.
Cheese: No one can resist a five-star Meat and Cheese Board brimming with crisp crackers, flavorful cheeses, and savory meats.
Topping for salads: This sesame seed cracker recipe is the ultimate choice for adding a light crunch to your salad. You can crumble these crackers on top of any bowl of greens, from a sweet and tangy Apple Kale Slaw to a creamy Cauliflower Broccoli Salad.
With soups: More flavorful than oyster crackers, these pumpkin seed crackers are an excellent topping for soups when crushed into small, crunchy bits. I especially love using them with my Carrot and Ginger Soup and Sweet Potato Soup.

Avocado and egg toast made using homemade crackers with seeds.

Expert Tips

Rest timing: Though resting is essential in making this recipe, do not let the mixture rest for more than five minutes. Too much resting time will cause the chia seeds to swell, giving you a “doughier” mix that’s harder to spread. As a result, your seed crackers will be thicker and less crisp.
Spread it evenly: Even spreading is vital to ensuring it comes out a thin, crisp, and uniform texture. You can use a spatula, a spoon, or the back of a ramekin to spread your mixture effectively. Or, for easier cleanup, you can also place an additional sheet of parchment paper on top of the cracker mixture and use your hands (or a rolling pin) to press it into an even layer—as long as you remove this second piece of parchment paper before baking, of course.
Sheet pan size: I suggest using an 18 x 13-inch pan to make these chia crackers, as this large pan size will allow for a very thin layer of batter. However, if your baking sheets are smaller, I recommend baking your crackers in two batches to ensure the mixture does not lay too thickly.
Cutting: I usually choose to “cut” this multi-seed crackers recipe by cracking it, giving each cracker a rustic, aesthetically pleasing shape. However, you can also use a pizza cutter or a sharp knife to cut individual crackers. If you want more uniformly shaped crackers, remove them halfway through baking and score the sheet with a sharp knife. That way, they will split into more uniform portions once fully cooked.

FAQs

What are seed crackers?

Seed crackers are a crispy, thin “flatbread” type of cracker that uses seeds—sesame, pumpkin, sunflower, chia, and more—as its primary base. In addition to these seeds, this cracker often uses other ingredients, like salt, water, and herbs, to give it texture and taste.

What’s the difference between seeded crackers and Norwegian flatbread crackers?

Also known as Norwegian crispbread, Norwegian flatbread crackers are similar to seeded crackers due to their thin, crispy consistency and several core ingredients. However, the Norwegian variation, popular at specialty grocery stores like Trader Joe’s, is thinner and more delicate, and it also includes ingredients like oat flakes, rice bran, sugar, and rye flour. Meanwhile, seed crackers do not traditionally include flour, and they boast a slightly thicker, seed-based body.

If you try this Seed Crackers recipe or any other recipe on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.

Person cracking freshly made seeded crackers from the top view.

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