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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.
It never occurred to me to make crackers like these, and I never buy them. But where I live crackers are gross (saturated fats) and expensive. So when these popped up on Pinterest, I went right into the kitchen and made them. They came out great. Can’t wait to get more adventurous next time with some chili powder and cayenne. Thanks.
So happy to hear you like these crackers, Andrea! 🙂
I fell in love with this type of cracker at a cafe near us where the owner makes the same or very similar cracker to offer as her gf option in lieu of bread with a meal. I looked up this recipe and the result was almost identical to her cracker so I was quite pleased. Many people that I shared them with at a gathering enjoyed them, too, without needing to be gf – just a good cracker.
This last time, despite reading the notes ahead of time, I used maybe a 1/4 cup of flax seed meal. My mind just forgot your note on that. This definitely made for a different dough and result. I made half savory with “everything but the bagel” seasoning and garlic powder, the other half with some coconut sugar, cinnamon and nutmeg. This batch baked up much thinner due to the flax seed meal. I was able to spread it very thinly across to large sheet pans which was my plan due to making two flavors. I did actually think I ruined it, but once they were cooled completely and sat overnight, they were pretty tasty. They took longer to cook for sure. The sweet ones started to lose their flavor so I’d up my amounts on that next time. Just in case the flax doesn’t last, we are going through these quickly, but they are crisp and tasty nonetheless. I do prefer the recipe without using flax seed meal.
I used pumpkin seeds this time. I think I got some cheap ones. They are too chewy, too big. I wouldn’t use them again. I also used sliced almonds which I enjoyed a lot and would do that again.
I now don’t even glance at crackers at the grocery. This is too easy, too flavorful, so much better for you. Highly recommend!
Thank you so much for your feedback, Jean! Great tips! Glad you like this recipe, hope you try some of the other recipes 🙂
Third time in 1 month baking these. We are hooked. A great nutritious option, even the kids love them, which is great as we are trying to shift away from processed store bought options. Yes, the baking time can be bit tricky depending on how thick you roll them out etc, but I find low and slow oven is the trick and just keeping an eye on them. But so worth it! Thanks!
Thank you so much for your comment, Nicole! Glad you are all enjoying the crackers and thank you for the tip!
Great flavor . Love them but mine stuck to the parchment paper . Could I spray it with avocado oil?
Hi Kira,
Glad you liked it! Yes, you can definitely brush/spray the parchment paper with some oil. Hope it works better next time. 🙂
Awesome! I love these better than any other cracker! I often put cashew cheese on them as well as Guacamole, they are great plain as well.
Thank you for your comment, Karen. Glad you are enjoying the recipe!
Wow, these are delicious. I baked mine for 40 minutes in one large sheet pan. I can’t wait to make them again with different variations of seeds!
I have a great ‘kitchen hack’ with these crackers. If you bake them on a large sheet of parchment paper (I buy packs of 100 half sheet pan size parchment papers on Amazon) you can simply use scissors to cut the parchment paper in between the crackers after being baked and cooled (using a pizza cutter to separate the crackers halfway through the baking process is perfect) and then you can stack them with their own separate piece of parchment.
Great tip, thanks! Glad you are enjoying the recipe!
I understand flax seed cannot be broken down by our bodies. Wouldn’t it be more beneficial to use ground flaxseed?
Hi Laura,
Flaxseed, when ground, can spoil very quickly due to the fats/oils oxidizing. That’s why I recommend using whole seeds.
Thank you so much for your comment, Lizzie!
I can’t find psyllium flakes. Would psyllium powder work?
Hi Dana,
It shouldn’t be a problem, let me know if you tried it.
These are awesome and enjoyed by keto and non-keto folks. They are sturdy enough for guacamole, hummus, and spinach artichoke dip. I doubled the salt and add 1-2 tsp each garlic powder and onion flakes. I do cut mine apart about half way through cooking and flip. I add 30 minutes to the cooking time (oven difference?) until the edges curl up. Thanks so much for the recipe!
Thank you so much for your comment, Betsy! Great tips 🙂
The combination of ingredients is nice but they were far too wet! Had to put them back in the oven for another 30 minutes and still a little soft in the middle. And I certainly will try 2 pans next time so they are thinner.
Thank you for your feedback Carol, please let me know how it came out next time.
These are addictive! Added half a cup of Parmesan cheese and a tablespoon of vegetable stock
Thank you for your comment, Raq. These additions are delicious!
Hi, the crackers look delicious but where can I find the quantities.
Hi Ria,
At the end of the blog post, there is the recipe card with the exact measurement. You can choose there between US Customary and Metric.