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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.
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!
Of all the people I follow for recipes, you produce the best, in my opinion. I love these crackers!
Sandwiches are not my thing, but sandwich filling scooped up on a crunchy cracker is. These are incredible!
Hi Eva!
That’s so sweet of you, thank you so much! I’m so glad you loved the crackers! They really are perfect for scooping up fillings. Happy cooking! <3
Love this recipe! So easy and makes delicious and healthy crackers.
Thank you so much for your comment, Melissa. Glad you liked it! Happy cooking!
Wonderfully easy and almost perfect, except the parchment paper stuck to the crackers so could not serve them to anyone!
Hi Tracey-Leigh,
Thank you so much for your comment, and I’m sorry to hear the crackers got stuck to the parchment paper. Some brands of parchment paper seem to be a bit more waxy than others, and the crackers don’t stick. I recommend brushing your parchment paper with a bit of olive oil – that should do it. You could also use SILPAT or other non-stick baking mats. I hope that helps and that you give the recipe another try. <3
Hello,delicious crackers I love them, just wondering is there any gluten in these crackers?
Hi Evelyn,
There is no gluten in these crackers – neither the seeds nor the Psyllium husk contain any gluten. I hope you give the recipe a try! Happy cooking!
I love this recipe! Do you know how expensive it is to buy crackers like this in the grocery store? Check it out and be happy you make homemade.
Thank you so much for your comment, Vera! <3
How to change into metric system? It does not change when I press.
Thank you
Hi Nel, Please try again – the buttons should work with no issues. Thank you!
Hi. Can I use ground flax seed for this recipe?
Hi Tami! Yes, you can definitely use ground flax seed instead of Psyllium husk. It’ll work great! But I would also add some extra seeds of the other ones so the ratios come correct! Hope you like it 🙂
Delicious. Couldn’t be simpler to make. I used chia seeds ground and added garlic salt. Thank-yiu for the recipe.
Thank you so much for your comment! Glad you liked them! Happy cooking!
These are wonderful seed crackers! I had never made crackers with no grain before, but the gel that forms from the flax and plantain seeds binds it all really well. Since I was out of pumpkin seeds I replaced with coarse ground raw cashew and I opted to add a quarter cup each of raisins and dried cranberries. The hour was just the right timing for a golden crunchy cracker. I scored them at the half way mark and that worked out well for making individual crackers after they cooled. My oven is a small a counter top convection, that will fit an 18″ pizza pan, so I baked the recipe in two batches of 18″ circles. I’ll definitely be making more of these.
So happy you liked the crackers, Shiloh. Thank you so much for your comment! Addoing raising and dried cranberries sounds delicious!
Excellent recipe – couldn’t be simpler or yummier. Perfect. Thanks so much for sharing!
Hey SL! I’m so glad you loved the recipe! It really is simple and super tasty. Enjoy making more!