Whether looking for a wholesome snack or something different to serve with appetizers Seed Crackers are the answer! Absolutely delicious flavor, perfect crunch, fast and easy to make at home!
Homemade crackers are fun to make and easy! These seed crackers have a wonderful appearance and are made with ingredients easy to find at the grocery store.
They use five types of seeds giving these super seed crackers lots of healthy fats and nutritional benefit.
Enjoy them as a snack, in school lunch boxes, dipping in hummus. These healthy crackers have loads of uses.
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What are Seed Crackers?
Instead of using flour or grains, seed crackers are made completely with seeds. They have a wonderful (sort of addictive, I won’t lie) flavor and are great for snacking, dipping or spreading toppings on.
If you’ve ever purchased seed crackers you may have enjoyed the rustic texture but notice they can be very hard and not the most pleasant to eat.
This recipe has a perfect crunch and no hardness when eating them. I seriously can’t keep a batch in the kitchen for more than 24 hours due to drive by snacking.
They are also grain-free, nut-free, gluten-free and vegan.
Recipe Ingredients + Notes
Sunflower seeds. Use raw sunflower hulls which are the insides of a sunflower seed (no hard outside casing).
Pumpkin seeds. Also called ‘pepitas’. These also are the inside hull of a pumpkin seed. They are a dark green color. Use ‘raw’ pumpkin seeds.
White Sesame seeds. If you can find these in bulk they are more affordable. Natural Grocers is a great source or anywhere bulk ingredients are sold.
Flax seed meal. Flax meal is the same as flax seed meal or ground flax seed. The flax seeds are ground into flax meal which makes them digestible. It has the consistency of coarse sand.
Chia seeds. These tiny seeds are loaded with protein, fiber and omega-3 fatty acids. They look similar to poppy seeds.
One of their fantastic qualities is when combined with a liquid they develop a gel like coating which in this case binds the cracker ingredient together.
Olive oil. A bit is used in the cracker batter.
Warm water. Used in the first step of creating the flax and chia mixture.
Salt. Used for light seasoning. We recommend kosher salt.
Dried Oregano. Used again for light seasoning. Other dried herbs can also be used.
Variations
Hemp seeds. Hemp seeds or hemp hulls are another powerhouse of nutrition. They are little seeds and have the consistency of sunflower hulls with very little distinct flavor.
Try different herbs. Spice up the crackers with other favorite herbs or spice blends like Italian seasoning.
Add some flaked sea salt. The crackers in this recipe are not salty. If you enjoy more of a salt flavor sprinkle some flaky sea salt on top before baking.
Black sesame seeds. Can be swapped for the white sesame seeds all together or for a portion of them.
How to Make Seed Crackers – Step-by-Step
STEP 1. Preparation
Preheat the oven to 325 degrees F. Line a rimmed baking sheet or jelly roll pan (15-inchs by 10-inches) with a sheet of parchment paper.
STEP 1. Make the wet mixture
In large bowl combine the flax seed meal and the chia seeds with the warm water. Stir together and allow to sit for at least 15 minutes (photo 1)
NOTE: it will form a paste which is good!
STEP 3. Combine the seed cracker mixture
Add the other dry ingredients to the chia seed mixture (photo 2). Stir well to fully combine into a sticky paste (photo 3) .
Spread the mixture over the prepared baking tray using a silicon spatula (or rubber spatula or cooking spoon (photo 4).
The thickness should be 1/4-inch deep and will fill a 15-inch by 10-inch area (photo 5).
STEP 4. Bake
Bake for 35 minutes then turn off the oven and allow the crackers to sit as the oven cools for about 15 minutes or until they reach the desired crispness (you can break off some from the side to check).
Remove from the oven and place the baking sheet on a wire rack to fully cool before breaking into crackers (photo 6).
How to make thinner crackers
These are a thicker cracker, about 1/4-inch thick giving them a nice crunch but also making them thick enough for dipping. Should you like a thinnerd cracker spread the mixture out over a larger pan or two prepared baking sheets. The baking time will be shorter for thinner crackers to monitor them as they back to not over bake them.
How to make straight edged crackers
This recipe makes more rustic look shaped crackers from hand breaking them. If you want to try to break them into squares use a pizza cutter to score the homemade cracker mixture on the baking sheet about 25 minutes into baking. Then when they are fully cooled break on the scored lines.
Frequently Asked Questions
You can roll them out on a piece of parchment. Place a piece of parchment paper on your work surface or counter top. Spoon the cracker mixture on the parchment. Place a second top layer of parchment on and use a rolling pin to roll the mixture to an even thickness.
Transfer the mixture to a regular baking sheet, remove the top parchment and bake.
NOTE: if making the mixture thinner than 1/4-inch thick monitor for cooking time. They will cook faster.
How to use them
- Add them to a cheese board or charcuterie platter
- For dipping
- With spreads
- Crumbled as a topping on salads or soups
How to Store them
Store in an airtight container or glass jars at room temperature for up to 10 days.
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Recipe
Homemade Seed Crackers
Ingredients
- ¼ cup chia seeds
- ¼ cup flax seed meal (ground flax seeds)
- 1 cup warm water
- ½ cup raw sunflower seeds (shelled sunflower hulls)
- ½ cup raw pumpkin seeds (shelled)
- ½ cup white sesame seeds
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
Instructions
- Preheat oven to 325 degrees F. Line a jelly roll pan or a 15-inch by 10-inch rimmed baking sheet with parchment paper.
- Combine the flax seed meal and chia seeds in a large mixing bowl with warm water. Stir to combine and allow to sit for at least 15 minutes.
- Add the remaining ingredients to the bowl: sunflower seeds, pumpkin seeds, sesame seeds, olive oil, oregano and salt. Stir well to form a smooth and sticky paste.
- Spread the paste over the prepared baking sheet or tray using a silicon spatula (to avoid sticking).
- Bake it for 35 minutes. Turn off the oven and leave the crackers in the oven as it cools until the desired crispness (about 15 minutes). When crispness is acheived remove from oven and place on a wire rack to fully cool.
- Break into crackers when fully cooled.
- Store crackers in an airtight jar for up to 10 days.
Notes
- use a pizza cutter to score the homemade cracker mixture on the baking sheet about 25 minutes into baking.
- Then when they are fully cooled break on the scored lines.
- Add them to a cheese board or charcuterie platter
- For dipping
- With spreads
- Crumbled as a topping on salads or soups
Serena says
Absolutely love these. I typically buy them but as you mention they can be hard. These were easy to make, crunchy but not hard and rough like the store bought type.
Elizabeth says
These crackers are absolutely delicious! So crunchy and great flavor. We’ll definitely be making them again!
Angela says
Yum! I am trying to get more seeds in my diet but I cannot have gluten. This recipe is perfect for me and was pretty fun to make too. The seed crackers were tasty and the perfect thickness to top with a really soft cheese spread.
Tyanne says
I am so glad I found a recipe for this! This was amazing!
Gina says
This is brilliant. I typically buy flaxseed crackers from the store and spend FAR too much money on them. Had no idea it was so easy to make my own!
Sherry Ronning says
I was looking for a good recipe to use the assortment of seeds that I had on hand. Your recipe was the perfect fit and WOW! This recipe is so good!! I tried the thin cracker version and my family loved them. Thank you for the recipe! I will be making it again!
Andrea says
Why haven’t I made homemade crackers? They are so easy to make and I love that you can add such great seeds to them. I can’t wait to make these again.
Jess says
I would have thought crackers were a lot more difficult to make than this. Love it!
Kristen says
These crackers turned out delicious! They were the perfect addition to my cheese board!