Homemade Seed Crackers
Made with chia, sunflower, pumpkin, sesame, and flax seeds, these homemade seed crackers are naturally gluten-free, nut-free, vegan, and even keto-friendly. Perfect for lunchboxes, party platters, or as a wholesome snack.
5 reasons to start making your own seed crackers
- Perfect for special diets: These five seed crackers are naturally gluten-free, nut-free, vegan, and keto-friendly. They’re a great snack option if you have dietary restrictions or are following a specific eating plan.
- Lunchbox ready: Being nut-free, they’re also an excellent addition to kids’ lunchboxes.
- Make-ahead crackers: Because these grain-free crackers store well, you can make a batch of seed crackers and have them on hand for last-minute cheese platters.
- Budget-friendly: Making your own seed crackers at home is significantly cheaper than buying similar crackers from the store.
- Natural ingredients: These homemade crackers are free from processed seed oils, preservatives, and flavorings often found in store-bought crackers. You control the ingredients for a truly wholesome snack.
Ingredients and ingredients
See the recipe card for full information on ingredients and quantities.
- 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 and 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.
- Flax seed – Use whole flax, aka linseed, for this recipe, not ground ones.
- Herbs and 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.
Serving
These crispy seed crackers are delicious on their own but are equally delicious with your favorite dip such as my smoked tuna dip, sunflower pesto, or cottage cheese egg salad as a wholesome snack. Add them to an antipasto or cheese platter for extra flavor and crunch.
Storage
Once fully cooled, store the seed crackers in an airtight container in a cool and dark place to preserve their crunch. They will stay fresh for about 4 weeks.
More easy snacks
For more easy snack ideas, check out the following recipes:
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Seed Crackers
Crispy seed crackers made with five nutritious seeds. Gluten-free, nut-free, keto, and vegan-friendly.
Ingredients
- 1 cup sunflower seeds
- 3/4 cup pumpkin seeds
- 1/2 cup chia seeds
- 1/2 cup sesame seeds
- 1/4 cup flaxseed
- 1 tsp salt
- 1 tsp dried thyme optional
- 1 cup lukewarm filtered water
Instructions
- Preheat the oven to 350F (180C).
- 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 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.
Notes
You can substitute the seeds with others 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 5 mm – for the flax and chia 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 keto seed crackers fully cool before storing them in an airtight container. Any moisture will make them soggy and will impact the shelf-life.
Nutrition
Calories: 85kcalCarbohydrates: 4gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 96mgPotassium: 92mgFiber: 3gSugar: 0.2gVitamin A: 7IUVitamin C: 0.2mgCalcium: 61mgIron: 1mg
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