Seed Crackers (Printable)

Thin, crunchy vegan seed crackers from mixed seeds — great for dipping and a flavorful, low-carb snack.

# What You'll 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 and line a baking sheet with parchment paper.
02 - In a large bowl, combine all seeds, salt, garlic powder, and dried herbs if using. Stir until evenly distributed.
03 - Pour in the water and stir thoroughly. Allow the mixture to rest for 10 minutes until it thickens into a gel-like consistency.
04 - Transfer the mixture onto the prepared baking sheet. Using a spatula or the back of a spoon, spread it very thinly and evenly to about 1/8 inch thick.
05 - Lightly score the surface with a knife or pizza cutter to mark desired cracker shapes before baking.
06 - Bake for 1 hour, rotating the tray halfway through, until the edges are golden and the crackers are crisp. If needed, continue baking for up to 10 additional minutes.
07 - Remove from the oven and let cool completely on the sheet. Break into individual crackers along the scored lines.
08 - Transfer cooled crackers to an airtight container. They will keep well for up to one week at room temperature.

# Expert Tips:

01 -
  • Five seeds, one cup of water, and zero flour means this is possibly the simplest wholesome cracker you will ever make.
  • The gel that forms when chia and flax soak up water acts as a natural binder, so you never need eggs or oil.
02 -
  • If the center stays soft after the full hour, return it to the oven for up to ten more minutes because under baked crackers will bend instead of snap.
  • Spreading too thick is the most common mistake, so aim for translucency where you can almost see the parchment through the mixture.
03 -
  • Wet your spatula or spoon before spreading the gel and the mixture will glide across the parchment instead of sticking and tearing.
  • Rotate the baking sheet front to back at the thirty minute mark so every corner bakes evenly and you avoid the dreaded half crisp half soft result.

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