Homemade Seed Crackers

Easy Homemade Seed Crackers are packed with great flavor and crunch. A perfect healthy snack or for appetizer platters. Grain-free, nut-free, gluten-free.

Course Appetizer, Snack

Cuisine American

Prep Time 20

Cook Time 35

Cooling time (estimate) in oven and on rack 35

Total Time 1 30

Servings 1.5 inch crackers (approximately)

Calories 26kcal

Author Toni Dash

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

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.

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 use

Add them to a cheese board or charcuterie platter
For dipping
With spreads
Crumbled as a topping on salads or soups

How to Store

Store in an airtight container or glass jars at room temperature for up to 10 days.

Nutrition