Seed crackers are a wholesome, gluten-free, and vegan snack packed with nutrients from pumpkin, sunflower, sesame, and flax seeds. They’re ideal for anyone looking for a crunchy, satisfying bite made with clean ingredients. These crackers are easy to prepare, highly customizable, and perfect for meal prep or sharing.
How to Make Seed Crackers
Ingredients
-
80 g (½ cup) pumpkin seeds
-
80 g (½ cup) sunflower seeds
-
80 g (½ cup) sesame seeds
-
50 g (½ cup) ground flaxseed
-
2 tablespoons nutritional yeast
-
1½ teaspoons garlic powder
-
1½ teaspoons onion powder
-
1 teaspoon dried herbs (such as oregano)
-
1 teaspoon fine sea salt
-
2 tablespoons olive oil (plus more for brushing)
-
410 ml (1¾ cups) warm water
Directions
-
Combine the pumpkin, sunflower, sesame seeds, and ground flaxseed in a medium bowl.
-
Add the nutritional yeast, garlic powder, onion powder, dried herbs, and salt. Mix well.
-
Stir in the olive oil and warm water. Let the mixture sit for 5 to 10 minutes to thicken.
-
Preheat oven to 170°C (340°F). Line a large baking tray with parchment paper.
-
Spread the mixture thinly and evenly on the tray using the back of a spoon.
-
For extra thin crackers, place another sheet of parchment on top and gently roll with a rolling pin. Remove the top paper.
-
Brush the surface with olive oil and bake for 50 to 55 minutes until golden and crisp.
-
Let cool completely, then break into pieces. Store in an airtight container.
How to Serve
Enjoy seed crackers on their own or pair them with dips like hummus or salsa. They’re also great with cheese, nut butter, or as a salad or soup topping for extra crunch.
How to Store
Store in an airtight container at room temperature for up to three weeks. To extend freshness, refrigerate for a few additional days.
Tips
-
Press the mixture evenly to ensure even baking and crisp results.
-
Customize with your favorite spices such as cumin, chili, or smoked paprika.
-
Roll the mixture thinner for extra crispy crackers.
Variation
Add chia seeds, hemp seeds, or even chopped nuts. For a cheesy twist, increase the nutritional yeast. Try sweet versions by omitting garlic and herbs and adding cinnamon and a touch of maple syrup.
FAQs
1. Can I use other seeds?
Yes, chia, hemp, or even poppy seeds work well. Just keep the total seed ratio the same.
2. Are these crackers gluten-free?
Yes, they’re naturally gluten-free.
3. Can I refrigerate or freeze them?
Store them at room temperature or refrigerate to extend shelf life. Freeze if you’d like to store them longer, and thaw at room temperature before eating.
Homemade Seed Crackers (Crispy & Healthy)
Ingredients
Method
- Add the sesame, pumpkin, sunflower seeds, and ground flaxseed to a medium-sized bowl and stir.
- Add the salt, dried herbs, onion powder, garlic powder, and nutritional yeast. Stir again until mixed well.
- Pour in the olive oil and warm water, then stir until everything is combined. Cover the mixture and let it sit for 5-10 minutes. It will thicken and gel up.
- Preheat the oven to 170°C (340°F) and line a large baking tray with parchment paper.
- Spread your seed mixture on the tray. Use the back of a spoon to press it down evenly and thinly.
- If you want, place another piece of parchment paper on top and roll it with a rolling pin, then gently remove the top paper.
- Brush the top with a little olive oil and bake in the oven for 50-55 minutes, or until the crackers are golden brown and crispy. Watch them closely to prevent burning.
- Once baked, remove from the oven and let them cool completely before breaking them into pieces.
- Store in an airtight container for up to 3 weeks. Enjoy!