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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.
These ARE the BEST seeded crackers! They are excellent and taste just like the ones I buy for $7 or 6 oz! So glad I can now make them myself. The bake time is tricky, I needed more time, mine were still a little underdone especially towards the center. I broke them apart and lowered the temperature more and continued baking so I wouldn’t burn the seeds. Easy enough to use common sense to get the job done.
Thank you so much for sharing the recipe. It’s exactly what I want!!
Thank you so much for your comment and feedback, Linda. Glad you are enjoying the recipe!
My crackers glued themselves to the baking paper. I couldnt peel it off. Help
Hi Teresa,
Sorry to hear.
If you flip the over onto another baking sheet and then peel the paper off, that might help. You can also spray the paper with a bit of water to soften it and that should help remove it. I hope this helps.
Help! I’m not a cook, AT ALL!!! But thought I could make these crackers. Followed the directions exactly. The first pan came out with the consistency of a moist brownie. So with the the next pan, I made a thinner layer….delicious, but they wouldn’t hold together….crumbled. I’m putting them on my salads. What did I do wrong? I used a gas oven which is always true to temperature!
Hi Jane,
Just you adjust any of the ingredients – the psyllium husks become gel-like when soaked and this helps keep the crackers together.
These taste fantastic!!!! Love them!
It says 108 calories per serving. How many crackers would they be saying is one serving?
Thank you for your comment, Diana. Glad you enjoyed this recipe.
There were 24 large crackers so 1 cracker was counted as one serving. If you cut them into smaller-sized pieces, each cracker would have fewer calories. . Also, please keep in mind that the nutritional value figures should be considered only as estimates.
I love these crackers and the fact they are low carb and healthy is a bonus. Do you know how much a serving weighs in grams?
Thank you!
Hi Anne,
I managed to cut the crackers into 24 pieces – the nutritional information is thus per 1 piece (around 20-25 g each). So it depends on how big or small you cut them.
Also, 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.
Can I substitute chia seeds for flax seeds?
Hi Liz,
Yes, you can add some chia seeds in place of flaxseeds.
After an hour they were still not dried out is this okay to cook longer
Hi Maureen,
Yes, you can cook them for longer.
I’ve used this recipe many times & always switch it up w/ different seasonings each time. I’ve added nutritional yeast, chili powder, garlic, cayenne, italian seasoning…endless possibilities. Omgosh. so freaking good. these give me my crunch addiction.
The first time i made these I made the mistake of storing them in the fridge…do not do this, they turn super soft & i had to dry them out on the counter. Didn’t stop me from eating them tho.
Thank you for the amazing tip and seasoning suggestions! They all sound delicious! 🙂
Awesome recipe, I bought a similar cracker from a grocery store and paid 12$ for 10 crackers! Crazy! I found your recipe and knew I had to make them !
So easy!
Thank You for sharing
Thank you so much for your comment, Tammy.
Really enjoyed these and saved a fortune on the branded ones i was buying (paying $5 for 5 crackers!!!)
Thank you for your comment, Danielle! Grad you are enjoying the recipe 🙂
can i make this using a microwave oven ?
I haven’t tried using a microwave for this recipe. If it’s a regular microwave, I’m not sure it would work. If it’s a convection microwave, it could possibly work.
This is a very delicious cracker. I was surprised at how much I love it. Very tasty.
Thank you for your comment, Julia. So happy you are enjoying the recipe!
Is there a difference using whole psyllium husks vs psyllium flakes?
Hi Kelly,
Psyllium husks and psyllium flakes should be the same. It’s possible that different brands use different names (Psyllium husks, flakes, husk fiber).
Very good recipe. I skipped the psyllium , because I’m allergic to it and use hemp hearts with a Tbls of chia seeds. I seasoned with Himalayan salt , fine shredded parmesan cheese and a few dashes of onion powder!
I do find my drying/ baking time is longer than the recipe.
Very tasty snack.
Thank you for your comment and tips on how to substitute the psyllium, Kerry! Glad you are enjoying the recipe!
I’ve been making a batch per week, since finding this recipe. Always delish, and never exactly the same, depending on what seeds are on hand, and flavourings. I made seed crackers years ago, but using some different flours, etc. This is waaay more up my alley. Love getting some psyllium husk this way, too. Thanks a zillion!