An easy recipe for crispy seed crackers made with five nutritious seeds including chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, and linseed (flaxseed). They’re gluten and nut-free as well as keto and vegan-friendly, and make a great addition to any platter or lunchbox.
- Chia seeds – You can use white, black, or a mix of white and black chia seeds for this recipe. As the water is added to the dry ingredients, the chia seeds will gel up quickly within minutes, creating a uniform mixture. Don’t let the seeds soak for too long or the mixture will be too wet and soggy.
- Sunflower & pumpkin seeds – Use natural, unroasted seeds.
- Sesame seeds – I recommend using white sesame seeds for extra color in the crackers but you can use black sesame as well.
- Flaxseeds / linseeds – Use whole flax / linseeds for this recipe, not ground ones.
- Herbs & spices – I love adding dried thyme and salt to my crispy chia seed crackers but you can certainly use whatever spices and flavors you like. Oregano, basil, rosemary, cumin, black pepper, or chili flakes are all great options.
- You can substitute the seeds with other seeds as long as the overall seed-to-water ratio remains the same. Do not reduce the amount of chia seeds in the recipe as they are required to hold the seeds together.
- Make sure you spread the mixture thinly onto the baking tray – about 5mm – for the seed crackers to turn out nice and crispy. Otherwise, they can get chewy and soggy.
- If your oven has hotspots, turn the baking tray half-way through baking or cover it with another layer of baking paper if necessary.
- Let the crackers fully cool before storing them in an airtight container. Any moisture will make them soggy and will impact the shelf-life.
These crispy seed crackers are delicious on their own but are an excellent companion for your favorite dip, cheese, or pâté. Add them to an antipasto or cheese platter for extra flavor and crunch. Being nut-free, they’re also an excellent addition to kids’ lunchboxes.
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Five Seed Crackers
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds
- 1/4 cup linseed/flaxseed
- 1 tsp salt
- 1 tsp dried thyme optional
- 1 cup lukewarm filtered water
- Preheat the oven to 180C/350F.
- In a medium bowl, add all dry ingredients, followed by a cup of lukewarm, filtered water.1 cup sunflower seeds, 3/4 cup pumpkin seeds, 1/2 cup chia seeds, 1/2 cup sesame seeds, 1/4 cup linseed/flaxseed, 1 tsp salt, 1 tsp dried thyme, 1 cup lukewarm filtered water
- Mix well, cover with a tea towel and let the mixture rest for 10 minutes for the chia seeds to gel up.
- Cover a baking tray with baking paper and spread the seed mixture in a thin layer onto it (about 5mm).
- Bake for 40 minutes on the lowest rack in your oven, making sure it bakes evenly.
- Let the seed crackers cool for 15 minutes on the bench and break into bite-size chunks.
- Once fully cooled, store in an airtight container in a cool and dark spot for up to a month.
Once fully cooled, store the seed crackers in an airtight container in a cool and dark place to preserve their crunch. They will last for about 4 weeks.
It depends on the type of ingredients and crackers you buy but generally, it is significantly cheaper to make seed crackers yourself.