Seed Crackers Recipe

Person cracking freshly made seeded crackers from the top view.

Once you try these superfood-packed homemade crispy seed crackers, you’ll never want to buy crackers from the store again. This easy cracker recipe is vegan, gluten-free, low-carb, nut-free, and keto-friendly. Serve it as a snack, in place of bread (for avocado toast), or as a crunchy topping for salads and soups.

Course Healthy Snacks

Cuisine American, American Vegan

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 7

Total Time 50

Servings servings

Calories 204kcal

Author Aysegul Sanford

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

US Customary - Metric

Instructions

Preheat oven to 325 degrees F. (162 degrees C.). Line a baking sheet with parchment paper and set it aside.
In a large bowl, combine chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, hemp seeds, and salt. Stir to combine.
Pour in olive oil and water. Mix to combine. Let it sit for 5 minutes or until it is slightly thickened (gel-like consistency.) Do not let it sit for more than 7-8 minutes, or otherwise, your crackers will be thicker.
Transfer the mixture to the prepared sheet and spread it evenly throughout the sheet pan using an offset spatula or a large spoon. Alternatively, you can place another parchment paper on top and spread it using your hands or a rolling pin.
Bake for 50-55 minutes or until the edges turn light brown. Remove from the oven and let it cool before serving.

Video

Notes

Yields: This recipe makes a large sheet of crackers, ideal for 8 servings. The nutritional values listed below are per cracker.
Source: This recipe has been adapted from my dear friend Alexandra of Occasionally Eggs' wonderful cookbook. I made a few minor changes to her original recipe, but all credit goes to her.
Water: Some versions of this multi-seed crackers recipe use boiling water. I tested it using both boiling and room-temperature water and decided that room-temperature water works just fine.
Make it your own: After you make this recipe (as written) a few times, feel free to experiment with different flavors by adding other ingredients like poppy seeds, fennel seeds, garlic powder, onion powder, nutritional yeast, and more.
Store: Leftovers can be stored in an airtight container at room temperature for up to ten days.
Freeze: For extra-long storage, you may freeze leftovers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make them more brittle, so you should store them in a flat orientation to avoid breakage.

Nutrition