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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.
Hey! haven’t tried these yet, but they look delicious….I’m curious though. Can these be made without sesame? I’m allergic to sesame. Thank you!!!!
Hi,
Yes, you can skip the sesame. You can add more sunflower seeds or pumpkin seeds to keep the ratio.
Instead of psyllium..as I’m very sensitive to that…am I able to use chia seeds..and if so what amount ? Thankyou
Hi Simone,
You could replace the psyllium with chia seeds. Make sure to allow enough time for the mix to absorb the water before you bake the crackers. I recommend 1 Tbsp chia and if the water is not well absorbed, you can add 1/2 or so more.
This recipe is amazing- thank you! What do you think about mixing in a tbsp or two of olive oil?
Glad you liked them, Andrea. Adding oil can affect the crispiness so start with just a small amount if you want to give it a try (1 Tbsp or so).
I’ve made these crackers a bunch of times now and love them! Only issues I’m having, the parchment paper is sticking to the crackers. I don’t remember this happening the first few times I made them, but the lat few times it has. What am I doing wrong? Help!
Hi Marie,
You can spray the paper with a bit of oil or use wax paper. I’ve never had issues with the crackers sticking but I’ve found that some brands of parchment paper don’t seem to work as well as others. I hope this helps.
I baked at 325 degrees on parchment paper for 30 min, scored cracker and baked 30 min more.. at one hr very soft and tried to turn over. No parchment lasts one hour. Pried from paper, turned over and put on a teflon tray for 30 more min. 90 min! I recommend using a silpat as parchment deteriorates and you lose part of cracker on paper. These are too much work! I followed directions 100%
Hi Lola,
Thank you for your tip about Silpat. Indeed, I’ve found that some brands of parchment paper don’t seem to work as well as others.
I can’t wait to make these! Was excited to find your recipe. I bought a brand in Florida that I fell in love with, but they were really spendy! My daughters are going to love them!
Thanks for your comment, Tina! I hope you all like them.
Do you any suggestions for a replacement of sesame seeds? I have an allergy to them.
Hi there,
You can add more sunflower seeds or pumpkin seeds instead of the sesame to keep the ratio.
We absolutely love these crunchy crackers. And soooo easy to make, who knew!?! Trying to eat healthier, so these are a treasure! Followed the recipe true, only adding 2 Tbsp. of parmesan, 1/4 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp chia. My husband was WOWED! I intended to make a Peanut Buttery Hummus to dip, but these went way too fast. Thank you for sharing.
Thanks for sharing, Jan! Adding the spices sounds delicious!
I love this recipe, but I’m having issues with the crackers sticking to the parchment paper. Any suggestions?
Hi Rochelle,
You can spray the paper with a bit of oil or use wax paper. I’ve never had issues with the crackers sticking but I’ve found that some brands of parchment paper don’t seem to work as well as others.
These were very delicious, however the water ratio was too much and I had to drain the mix even after soaking for half an hour. I even added chia seeds to try and soak up the water, as well as ground flax seeds. They also needed an extra hour in the oven, flipped, as the underside was still very moist. Once they were fully dried though, they lasted nearly 2 weeks in a container. Very delicious with dips and cheese.
Thank you so much for your comment and your feedback. Much appreciated! Glad you liked the crackers <3
There is something very off with the water ratio in this recipe! After mixing the ingredients and adding the water I let it sit for a good 30 mins and it was still very sloppy. I added a little almond flour to thicken it and then tried baking it. After more that 60mins in the oven it was still moist inside!!!!! SO not happy about this!
Hi Wendy,
Sorry to hear it. Did you adjust any of the other ingredients? The psyllium husk flakes do absorb a lot of the water. Every time I’ve tried, 2 1/4 cups was a good amount.
I love these crackers! I followed the recipe pretty closely but instead of just 1 tsp of seasoning, I added 1 tsp each of tumeric, garlic powder, onion powder and zaatar seasoning as well as 2 1/2 Tablespoons each of chia and hemp seed instead of the flax seed. I can’t wait to experiment with different seasonings! Thank you – great recipe.
Thank you for your comment, Sheryl. Glad you tweaked the recipe to your preference 🙂
Can you post a picture of the psyllium husk container? I am not sure where to find this.
Hi Sally,
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. I usually just buy them online. I hope this helps.