Seed Crackers Recipe
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.
Servings: 8 servings
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
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
Calories: 204kcal | Carbohydrates: 8g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Sodium: 296mg | Potassium: 149mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 38IU | Vitamin C: 0.3mg | Calcium: 139mg | Iron: 3mg
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