5 Seed Crackers

Stack of seed crackers on a wooden board.

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4.75 from 4 votes

5 Seed Crackers

Crispy 5 seed crackers that are naturally gluten-free, nut-free, keto, and vegan-friendly.

Prep Time5

Cook Time40

Additional Time10

Total Time55

Course: Staples

Cuisine: American

Servings: servings

Calories: 85kcal

Author: Caro Jensen

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

US Customary - Metric

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 1/4 inch. Otherwise, they can get chewy and soggy.
Bake for 40 minutes on the lowest rack in your oven, making sure it bakes evenly. 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. Any moisture will make them soggy and will impact the shelf-life. Once cooled, break them into bite-sized pieces and store them in an airtight container.
Once fully cooled, store in an airtight container in a cool and dark spot for up to a month.

Notes

Storage: Once fully cooled, store the seed crackers in an airtight container in a cool and dark place to preserve their crunch. Stored this way they will stay fresh for about 3 weeks.

Nutrition