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Make these delicious super crispy seed crackers with pumpkin seeds, sunflower seeds, sesame seeds, and flaxseed. They are so easy to make, packed with nutrients, and great for snacking and platters.
When it comes to snacking, I love all kinds of dips and accompanying them with super-crispy crackers. So, I developed this multi-seed crackers recipe—it truly is one of the easiest you can make. The seeded crackers are a great snack on their own or added to a more substantial meal, mezze, nibbles, platters, cheese boards, etc.
These multi-seed crackers require a few simple ingredients, but just like my 5-seed protein powder blend, they are highly nutritious. Plus, people with strict dietary restrictions can also enjoy them, as they are paleo, keto, vegan, egg-free, dairy-free, gluten-free, and low-carb.
Follow the simple steps of mixing and baking, and you will have delicious seed crackers in no time!
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Watch seed crackers video tutorial
Ingredients
- Raw seeds: Use sunflower seeds, pumpkin seeds, sesame seeds, and flaxseed.
- Psyllium husk: It soaks up water and turns into a gel, which makes it a great binder for the ingredients. It’s like natural glue for your recipe!
- Water: Needed to activate the psyllium husk.
- Spices (optional): Use salt and dried rosemary (or your favorite herb).
See the recipe card for full information on ingredients and quantities.
Recipe variations
- Herbs and Spices: You can add several different herbs and spices to these seed crackers: Italian seasoning, Everything bagel seasoning, garlic powder, onion powder, paprika, dried thyme, dried basil, dried oregano, or even authentic zaatar spice. Add some chopped nori/seaweed/furikake seasoning for even more flavor. Use 1-2 teaspoons of each, or adjust to taste.
- Cheesy Flavor: For a more cheesy flavor, you can also include 2-3 tablespoons of grated Parmesan. Other options include Cheddar cheese powder and nutritional yeast (for a vegan option).
- Sweet Variations: These crackers can be made sweet, too. Use a bit of sweetener (honey, maple syrup, etc.) or a mix of dried fruit like dates, raisins, or cranberries. Additionally, use this mix as a seed brittle base.
- Substitutes for Psyllium Husk: If you can’t find psyllium husk, you can substitute it with the same amount of ground chia seeds or ground flax seeds (check here to see how to grind flaxseed). Both substitutes absorb water and form a gel-like consistency, which helps bind the ingredients together. Just make sure ground flax seeds are freshly ground or properly stored to avoid spoilage.
How to make seed crackers
Prepare the mix: Place all the ingredients in a large mixing bowl. Then add the water and stir well. Set aside for about 20 minutes. The mixture will thicken and become gooey/gel-like in consistency.
While the mixture is soaking in the water, preheat the oven to 300ºF/150ºC. Then, cover a baking tray with parchment paper. You can also brush the paper with a bit of oil.
Spread and bake: Transfer the seed mixture to the prepared baking sheet pan. Using a spatula, spread it into a thin layer—about 1/5-1/6 inch (4-5 mm). Use two baking trays if needed. You can make the crackers thicker, but you will need to bake them longer.
Bake in the oven at 300ºF/150ºC for 1 hour. You can also adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you prefer your seeds to be. Keep an eye on them, though – because of how thin the crackers are, they can burn quickly.
To make even cuts (optional): To cut flax seed crackers evenly, cut them halfway through baking. Otherwise, they might be too hard to cut/break evenly. You can use a pizza cutter or a knife to do this really quickly. Cut them into long strips or squares, then place them back in the oven to finish baking.
Cook and enjoy: Remove the keto crackers from the oven and let them cool completely. Then, break them into pieces. If you had pre-cut them, they will separate easilty. Otherwise, break them into uneven pieces for a “rustic” look.
Finally, enjoy your homemade seed crackers or transfer them to a container to store.
Recipe notes
- Using Ground Flax Seeds: If you choose to use it, make sure it’s freshly ground or stored properly to avoid spoilage. Ground flaxseed can spoil quickly due to the fats/oils oxidizing, which isn’t good for your crackers or your health.
- Baking Sheet Size: If you have smaller pans, divide the batter into two batches to avoid thick crackers. Keep an eye on the crackers while baking to prevent overcooking them. You can bake them on an oven tray or a Silpat.
- Storage: These crackers will stay fresh in an airtight container at room temperature for up to three weeks. The storage time will vary if you add ingredients like cheese.
Ways to serve seed crackers
These keto seed crackers are delicious on their own as a crunchy snack, or you can pair them with any of the following:
- With Dips: They pair perfectly with dips such as baba ganoush, homemade hummus, and this authentic guacamole recipe.
- With Cheese: For a cheesy option, serve them alongside a cheese board with grapes, fruits, and cheeses like this super easy homemade cream cheese and homemade goat cheese.
- With Salads: They also go well with salads like Greek salad, summery spinach strawberry salad, and roasted beet salad with goat cheese.
- With Sweet Options: For a sweet treat, avoid adding savory herbs/spices to the crackers and serve them with sliced fruit and homemade vegan Nutella or homemade seed or nut butter.
Other healthy snack recipes you may like
If you try this seed cracker recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
The Best Seed Crackers Recipe
Ingredients
- 1.5 cups raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1 cup sesame seeds
- 1/3 cup flax seeds
- 2 Tbsp Psyllium husk
- 2¼ cups water
- 1/2 tsp salt
- 1 tsp dried rosemary or your favourite herb
Instructions
- Mix all the ingredients in a large mixing bowl. Add water and stir well.Mix in any optional add-ins at this time.
- Set aside for about 20 minutes to allow the mixture to thicken into a gooey/gel-like consistency.
- Meanwhile, preheat the oven to 300ºF/150ºC and cover a baking sheet with parchment paper.
- Transfer the mixture to the prepared baking sheet. Spread it into a thin layer—about 1/5-1/6 inch (4-5 mm). Use two baking trays if needed
- Bake in the oven at 300ºF/150ºC for 1 hour. Adjust the baking time (+/- 10 minutes) depending on how browned/golden and crispy you want the crackers. Keep an eye on them towards the end of baking so they don't burn.
- Optional step for even cuts: Halfway through baking, take the tray out and cut the crackers into squares using a knife or a pizza cutter. Place the tray back in the oven.
- Remove the crackers from the oven and let them cool completely.
- Break them into pieces – either uneven pieces or, if precut, separate along the cut lines.You can now enjoy the seed crackers or store them for later!
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I don’t have flax seed on hand. I have psyllium husk, chia seed and irish sea moss powder. How much chia and sea moss powder could I use to substitute for the flax seed to bind the mixture together as flax seed does? Or Agar Agar?
Hi Bonnie,
You can use 1/3 cup of chia seeds (instead of the flax seeds). The psyllium husk is the primary binding agent, and the chia seeds will also help. If you want to add sea moss powder, you can use 1-2 teaspoons to add flavor.
I hope this helps. Let me know how it turns out if you give it a try!
I’d like to add 1/4 cup chia seeds to this but I’m not sure how much to adjust the amount of water needed. Any suggestions? Thanks!
Hi CJ,
Are you adding the chia seeds in addition to the psyllium husk, or are you planning to replace it?
If you’re replacing the psyllium husk with chia seeds, there’s no need to add more water.
If you’re adding chia seeds on top of the existing mix, I recommend increasing the water by about 1/4 to 1/2 cup. Chia seeds soak up liquid and will need enough to properly gel and hold everything together, especially alongside the psyllium.
Let me know how it turns out if you try it!
3Tbs chia seeds as no psyllium. Used 1 tsp garlic salt, added some chopped almonds, cranberries and small drizzle of olive oil. Added 1/4 cup flour to soak up the remaining water after 1 hour. Some of the thicker parts came out of oven soft and rubbery, so cooked those a bit longer. My only gripe is the recipe didn’t all fit on 1 large baking tray.
Hi Cherry,
Thank you for your feedback. Glad you adjusted the recipe to fit what you had a hand.
A friend of mine at work made these and shared with some of us. They were delicious! I am planning on making them myself, but I have a question about the serving size. It says one large cracker. Can you give me a roundabout, estimate of how large a cracker you mean?
I’m so glad to hear you enjoyed them, Shannon! As for the serving size, I used two 13″x 11″ baking sheets and spread the mixture very thin. Then I usually cut each sheet into 4×4 squares, so that gives me 16 large crackers per sheet (or sometimes, 3×4 squares for a total of 12 per sheet). Feel free to cut them smaller. I hope you give them a try soon 🙂
So easy to make! Estimations are that less than 10% of folks get enough fibre in their diet and these delicious tasty crackers sure are an easy (and addictive) way to boost your fibre intake! I added some garlic powder and onion powder to the mix and sprinkled with flakey salt before I put it in the oven. Have made it twice now and they’ve been great both times! Very nifty that they happen to also be vegan and gluten free!
So happy to hear you liked the crackers, Naomi!
I also love experimenting with seasoning and always choose something different so I never get bored. Garlic and onion powder are one of my favorite savory seasonings!
I just made my first batch. I used both white and black sesame seeds and added Herbs de Provence, some grated Parmesan and sprinkled a bit more salt on after they were on the trays. I did use 2 trays to make them thin enough and also oiled the parchment paper. Delicious! Now I have to force myself to keep from eating way too much.
Thank you so much for your comment, Cathy! Glad you are enjoying the crackers — they are hard to put down, aren’t they! I love them with Parmesan too! <3
Has anyone ever used peanut butter powder in their crackers? I’m wondering if it will effect the binding or cooking time.
Hi Rebecca ,
You can add peanut butter powder in small amounts. Since it’s a dry ingredient, it may slightly affect the moisture balance, so I’d suggest keeping an eye on the consistency of the mix. If it feels a bit dry or crumbly, you can add a splash more water to help everything bind. You can start with 1–2 tablespoons and see how you like the flavor and texture. The cooking time shouldn’t be affected.
If you do try it, I’d love to hear how it turns out! 🙂
While I love these crackers, mine turned out chewy rather than crispy. I’m wondering if they were simply too wet and/or too thick going into the oven? I used ground flax seeds instead of psyllium husk. It took a good 40 minutes to “gel” and was in the oven for at least an hour and a half. Only the crackers on the edges developed a crunch. I flipped the rest and returned them to the oven to crunch them up a bit. This helped, but they turned completely chewy from storing them in an airtight container. Any tips or tricks to end up with crispy crackers, which is my end goal?
Hi Jeanne,
Thanks for your comment! It sounds like your crackers were indeed too thick and didn’t dry out well in the oven. Try spreading the mixture thinner next time, you can separate it betwen 2 or even 3 trays. Also, letting them cool completely before storing them can help keep that crunch. Hope that helps!
I’ve been experimenting – when using ground flax seeds as the binder, it still takes much longer to gel. I decreased the water to just 2 cups which helped. I also cranked the oven up to 325 for the first 15 minutes, which helped with removing moisture and cutting down the overall baking time, though it still needed close to 1.5 hours. Storing in a glass container is much preferred to plastic.
More recently, I switched to psyllium husk and that has made all the difference! I still start with the oven at 325, but everything else follows the recipe as is.
Hi Jeanne,
Thank you so much for sharing your experience! The psyllium husks do make a difference. Happy baking!
Making a third round right now, some for us and some for our fabulous neighbours as a thank you for snow-blowing! I popped the second batch into the dehydrator for a few hours after baking and loved them even more. Excellent recipe! Thank you.
Hey Patrice! So awesome to hear you’re making another batch! The dehydrator really does work wonders, huh? Thanks so much for the feedback! Happy snacking!
Great crackers! Used two trays and they turned out beautifully crisp. Left some in the frig for 6 weeks when we went away and they were still good !
Thank you so much for your comment, Leonie. So happy to hear you enjoyed the crackers! 🙂