Seed Crackers

Stack of seed crackers on a wooden board.

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4.75 from 4 votes

Crispy seed crackers made with five nutritious seeds. Gluten-free, nut-free, keto, and vegan-friendly.

Prep Time5

Cook Time40

Additional Time10

Total Time55

Course: Staples

Cuisine: American

Servings: crackers

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

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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