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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.
Delicious and very easy to make
Glad you enjoyed it, Dee!
A friend shared your recipe with me. I love it!! I make it weekly adding herbs and spices . So easy to make and stores well. Thanks for a healthy alternative to crackers. Tasty on its own or with cheese, your favourite dips, nut butter etc. So grateful I found it!!!
Thank you for your comment, Bren. Glad you like them 🙂
I was a little worried when we decided to go totally flour-free in our family and therefore was really happy to find this recipe. It is a perfect vehicle for cream cheese with cranberry sauce, for hummus with fresh veggies, or just as a snack by themselves! I add some chopped cranberries, I use ground flax meal because that’s what we have in the house, and ground chia seeds instead of psyllium husks. It is quite wet and so I find I have to add more flax and chia to balance that out. Thanks for this great recipe!
Thank you for your comment, Lillith. Glad you liked the crackers.
I never thought of cream cheese and cranberry sauce!! Must try, thanks!
Sounds good, doesn’t it 🙂
hi thank you for the recipe
if I don’t have psyllium husk flakes
what I can add??
Hi there,
You can replace it with chia seeds, but just make sure to allow enough time for the mix to absorb the water before you bake the crackers. 🙂
This made a very big batch that I cut into 50 crackers. They are crispy and delicious. Thank you for a recipe I will use again.
Thank you for your feedback, Ruth! Glad you liked it 🙂
Delicious, favorite new recipe. Followed recipe exactly and results were fantastic.
Thank you so much for your comment. Glad you liked the recipe!
What is one serving in grams? Sorry I can’t seem to find that info – love your crackers!
Hi Don,
It depends on how big or small you cut the crackers. I managed to cut them into 24 pieces – so the nutritional information is for 1 piece (around 20-25 g each).
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.
Did I read that right – the estimated nutritional info is for an 11-piece serving or 20-25 g each?! So this recipe makes just over 2 servings? Wow!
Hi there,
Sorry, that’s a typo in the comment (fixed now). The nutritional information is for 1 piece and the crackers were cut into 24 large squares. I hope that helps.
I was making another Keto seeded cracker recipe that uses flaxseed meal. When I ran out I saw this recipe using seeds instead, which I had, so I thought I’d try it. No comparison. These are so much better and so much easier to make. I halved the recipe and instead of rosemary I used 1 Tbs of Everything Bagel Seasoning. The mixture fit exactly on one sheet pan and being thinner were cooked perfectly in 1 hour. I preheated oven and when the time was up I turned off the oven and let sit for 1 hour before removing. They came out very crisp and perfectly done.
Thank you for your feedback, Judy! I’m glad you like this recipe. 🙂
Hi, I’m going to make these tasty looking crackers but new to using psyllium husk. As a newbie, just wanted to clarify if “psyllium husk flakes” is the same as using whole psyllium husk vs. powder? And if I buy powder, would that work and how much would you suggest? Thank you so much. Once I clarify, will make and come back to rate what I’m sure will be high on the yummy rating. Thanks.
Hi Eva,
Psyllium husks go by different names depending on country or brand – Psyllium husks, flakes, husk fiber – but these should all be the same and will work for this recipe. Psyllium husk powder should also work but you might have to use less if it’s very fine.
I’m having trouble finding psyllium husk flakes. Does psyllium husk powder work? Or psyllium husk ‘whole’? Any other healthy alternatives? Thank you.
Hi Cindy,
Psyllium husks go by different names depending on country or brand – Psyllium husks, flakes, husk fiber – but these should all be the same and will work for this recipe. Psyllium husk powder should also work.
But you could also replace the psyllium husk with chia seeds. Just make sure to allow enough time for the mix to absorb the water before you bake the crackers.
Hope this helps.
On my second batch now. So easy and I used a big pan that just fits the oven. Used rosemary seasoning and doubled the salt. Thanks for the easy recipe that makes a big batch at a time!!! I had tried making crackers years ago and never had a recipe that was as successful as this one!!
Thank you for your feedback, Christina. Glad it was a success and that you like this recipe. 🙂