An easy recipe for homemade crispy seed crackers. They’re gluten and nut free as well as keto and vegan friendly.
Five tasty seeds is all you need including chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, and linseed (flaxseed).
These crispy seed crackers are delicious on their own but are an excellent companion for your favourite dip, cheese or pâté. Add them to an antipasti or cheese platter for extra flavour and crunch. Being nut free, they’re also an excellent addition to kids’ lunchboxes.
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 uniform mixture.
Don’t let the seeds soak for too long as the mixture gets too wet and the seeds crackers won’t turn out that crispy.
Seed Cracker Flavourings
I love adding dried thyme and salt to my crispy chia seed crackers but you can certainly use whatever spices and flavours you like. Oregano, basil, rosemary, cumin, black pepper or chili flakes work well too.
Once fully cooled, store the seed crackers in an airtight container in a cool and dark place to preserve their crunch. They will unlikely to last that long but I suggest consuming them within two weeks.
- 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 will be 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.