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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.
Love this
Thank you for your comment, Clara.
OMG. I love this SO MUCH!! I opted to use two baking sheets so I could get the crackers super thin and crispy. One pan I sprinkled with some kosher salt and on the other I added fresh Parmesan with about 20 minutes left to bake. The Parm version especially is SO addictive!! The one thing I’ll change next time is to decrease the amount of sunflower seeds by half and sub with black sesame seeds and chia seeds. I love sunflower seeds, but there are so many that it’s hard to taste the other seeds. Will absolutely make this for the rest of my days. Thank you for sharing this recipe!!
I’m so glad you like them and I agree so much about parmesan versions, I once ate my entire batch in a day!
Is it really 108 calories for one cracker? Why?
Hi Donna,
Seeds are energy-dense so they contain a substantial number of calories. They are also rich in many beneficial nutrients.
Please note that the nutritional information is calculated with an online database and, even though accurate metrics are provided for the ingredients, these figures should be considered only as estimates.
So sad. I’ve made them twice and both times, they have suck to my parchment paper. I cant figure out why? Do you need to brush the paper with oil?
I’ve never had that happen – it may possibly be the type of parchment paper you’re using. Definitely try spraying with a little oil and hopefully, that should keep things nice and loose from the paper.
Are you using wax paper?
Hi Lourdes,
I wasn’t but please use wax paper if you have it.
I just made this and am having the same problem — I stuck it back in the oven to see if leaving it a bit longer will make it unstick. but right now, its in there and I”M not hopeful.
Hi,
You can spray the paper with oil or use wax paper and see if that helps. I’ve never had issues with the crackers sticking but some brands of paper just don’t seem to work as well as others for recipes like this I’ve found.
So good. How many net carbs per serving?
Hi Debbie,
All the crackers (the whole amount) have 120 Carbohydrates, when cut into 24 pieces, each has about 5. Please note that the nutritional information is calculated with an online database and, even though accurate metrics are provided for the ingredients, these figures should be considered only as estimates.
Edit my previous comment, keyboard error I meant IT stuck on the paper not I 🙂
Super delicious and so easy to make
Thank you so much for your comment, Diana
I cant see the chia seed in the ingredient list or method .. what is the amount please?
Hi Tania,
There are no chia seeds in this recipe – only sesame, flax, sunflower, and pumpkin seeds. There was a typo mentioning chia but this is now corrected, sorry for the confusion.
How many crackers in a serving? It says 24 servings. So do you score into 24 pieces and one cracker is then 5 carbs? Tx! Really counting my carbs
Hi Gay,
I managed to cut the crackers into 24 pieces – the nutritional information is thus per 1 piece. Please note that the nutritional information is calculated with an online database and, even though I provide accurate metrics, these figures should be considered only as estimates. 🙂
I have tried this cracker twice but I stuck on my paper on both times:( is there anything special you are doing to avoid this happen?
You can spray the paper with oil and see if that helps. I’ve never had issues with the crackers sticking so I can’t say for sure – but some brands of paper just don’t seem to work as well as others for recipes like this I’ve found.
Parchment paper is smooth on one side, rough on the other. I would guess putting the cracker dough on the smooth side alleviates the sticky problem, but have yet to try!
Hi Maïla,
Yes, generally, the smooth side should prevent sticking so it might be better to put the crackers on that side.
I love these crackers! Made several variations. Can I sub chia for the sesame seeds, are they vital? Only because I’m currently out of sesame. Thank you for sharing this recipe!
Hi Amy,
Yes, you can use chia instead of the sesame seeds or simply omit it.
Hi, this also happened when I made them. I think it’s because they are too wet or not baked enough yet.
Took them out of the oven, flipped them on another sheet of parchment paper, peeled of the paper and put them in the oven again for 15 minutes.
Hi Nilla,
Thank you so much for your feedback. This is another great option.
Can I sub chia or use 1/2 quantity of flaxseeds and sub the remainder with chia seeds ?
Hi Ash,
Yes, you can add some chia seeds in place of flaxseeds.
Amazing recipe ! Thank you, I just added some cantaloupe seeds ❤️
That’s a great idea, Tangente. Thanks for sharing.
This looks great! Is it possible to make this without psyllium husk?
Hi Disha,
You could omit or replace the psyllium husk with extra chia and/or flax seeds. Just make sure to allow for enough time for the mix to absorb the water before you bake the crackers.
Hope this helps.