Seed Crackers (Print Page)
Thin, crunchy vegan seed crackers from mixed seeds — great for dipping and a flavorful, low-carb snack.
# What You Need:
→ Dry Ingredients
01 - 1/2 cup chia seeds
02 - 1/2 cup sunflower seeds
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/4 cup sesame seeds
05 - 1/4 cup flaxseeds
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder (optional)
08 - 1/2 teaspoon dried herbs such as rosemary or thyme (optional)
→ Wet Ingredients
09 - 1 cup water
# Directions:
01 - Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine the chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, sea salt, garlic powder, and dried herbs. Toss until evenly distributed.
03 - Pour the water into the seed mixture and stir thoroughly. Allow the mixture to rest for 10 minutes so the chia and flaxseeds absorb the liquid and form a thick, gel-like consistency.
04 - Transfer the thickened mixture onto the parchment-lined baking sheet. Using a spatula or the back of a spoon, spread it as thinly and evenly as possible, approximately 1/8 inch thick.
05 - Lightly score the spread mixture with a knife or pizza cutter to mark where the crackers will be separated after baking. This step ensures clean, even breaks.
06 - Bake for 1 hour, rotating the baking sheet halfway through to ensure even browning. The crackers are done when the edges are golden brown and the surface feels firm and crisp. If needed, bake for an additional 10 minutes.
07 - Remove from the oven and allow the sheet of crackers to cool completely on the pan. Once cool, break apart along the scored lines into individual crackers.
08 - Transfer cooled crackers to an airtight container. Store at room temperature for up to one week.
# Expert Tips:
01 -
- These crackers are genuinely just seeds and water, yet they taste like something you would pay twelve dollars for at a boutique grocery.
- They hold up beautifully to thick dips without crumbling into nothing, which is rare for homemade crackers.
- The recipe is almost entirely hands off once you spread the mixture, leaving you free to clean the kitchen or pour a glass of wine.
02 -
- If your crackers are still soft in the middle after the full hour, give them another ten minutes because underbaked ones will never crisp up no matter how long they cool.
- Spreading the mixture too thick is the most common mistake, so err on the side of almost see through in spots.
03 -
- Wet your spatula or spoon slightly before spreading the mixture and it will glide across the gel without dragging or tearing.
- The edges bake faster than the center, so if you notice the perimeter browning too quickly, you can remove those crackers and return the rest to the oven.