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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
Equipment
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’ve made this recipe multiple times with different combinations of seeds, sometimes adding nuts. I like them a lot but can never get them as thin as the recipe calls for. As a result they’re never quite crispy enough it they burn when I try to wait for them to crisp up.
Thank you so much for making the recipe multiple times, Elayne.
For thinner crackers, I recommend spreading the mixture between two trays (or even three) and rolling it out as thinly as possible. If you add un-chopped nuts, they might keep the crackers thicker, so make sure to chop them into pieces.
What if you’re using a ready mix of chia, flax, sesame, pumpkin and sunflower seeds? Would you use like 2 cups of it? And, How would you adjust the quantity of the rest of the ingredients?
Hi Yumna. A ready-made seed mix can work well. You can use about 2 cups of it, along with 1 Tbsp of Psyllium husk and 1 1/3 cups of water. You might need to adjust the water based on how well the mixture absorbs it, so start with 1 cup and add more as needed. Let me know how it goes if you give it a try.
Adding whole flaxseeds is not very good because you basically don’t digest them they just pass through your system and they won’t give you omega-3s or soluble fibre benefits. If you grind them and use the flaxseeds as a binder instead of psyllium then you will get the benefits.
Also another little hint you can take the biscuits out towards the end of that cooking on sprinkle grated cheese over them. Yum!
Thanks for sharing your tips, Phil! Adding grated cheese sounds delicious!
I love this recipe. I found that it was too much water so I reduced it.
Thank you so much for your comment, Lisa. Sometimes, small adjustments are needed depending on the seeds used. I’m glad you made it work for you.
I accidentally bought roasted unsalted sunflower seeds instead of raw. Will those still work in this recipe?
Hi Jenny,
They can still work though they may brown a little faster than the rest of the seeds, since they are already roasted. Let me know how it goes if you give it a try.
Just wondering about adding flax seeds. Thought the were not digestible if whole.
Hi Susan,
Whole flax seeds are fine to use here, especially since they will help absorb the water and act as “glue” for the crackers. You can use ground flaxseed if preferred.
Thank you for this recipe!! I made a double batch and it turned out great! I added couple of tablespoons of everything bagel seasoning and omitted the salt. So good!
Thank you for your comment, Cole. Glad you liked the recipe!
This is my favorite cracker recipe because it’s so easy (no rolling!) and the taste and crispness are fantastic.
Glad you liked them, Jan. Thank you!
do the Chia seeds have to be ground? They’re so small. Would it be OK to leave them as is?
Hi Becky,
You can use whole chia seeds. Make sure to give them enough time to absorb all the water. I hope this helps.
Hi there, have you tried without parchment paper? Would you recommend spraying my pan if I choose not to use paper?
Hi Ashleigh,
I recommend using parchment paper or a silicone baking mat (like Silpat). Otherwise, yes – it’s best to grease the pan well.
Can ground psyllium husks be used instead of the whole husks? I have that on hand already.
Hi Kathleen,
You can use ground psyllium husk, but use about 1/2 the amound since it absorbs more quickly.