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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.
Great recipie – I love the buttons to increase the quantities – genius idea
Thank you
Glad you liked it. Thank you, Ariana!
I have made several different seed cracker recipes and this one is the best. I have made them at least 6 times in the last few months. To avoid the ends getting more toasted than the middle, I spread the batter a tiny bit thicker along the sides. I love them with hummus or even alone as a healthy snack. The pizza cutter tip works great too!
Thank you for the tip, Donna. Glad you like the recipe!
This is my second time making them. This time I added onion powder, hot pepper flakes, black pepper and fenugreek seeds. I didn’t have psyllium husks so I used 3 tbsp gia seeds.
Thanks for much for your comment, Kyleene. Glad you liked them!
can these be made on a dehydrator with the same recipe? any idea how long to cook them in a dehydrator?
Hi Gloria,
You can use the dehydrator at 115°F (46°C) for about 4-6 hours.
Hi….are you adding boiling water or straight from the tap?
Hi Rose,
I just add room-temperature water. Straight from the tap can work if you are OK drinking it 🙂
Can I omit or replace the psyllium flakes?
Hi Stacey,
They are used as a binding agent to keep the seeds together. You could replace them with chia seeds or ground flaxseeds. I hope this helps.
Hi, these are my favorite crackers by far. I have made them about 4 times now following the instructions with a few of my own tweaks and they came out perfect every time. I was wondering how many are in a single serving. I am logging my food so this information would be perfect!
Thanks
Glad you like them, Cristal.
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. I hope this helps.
I love this recipe!!
Glad you like it, Cristal 🙂
Where can I find this last ingredients HUSK flakes ?
Hi Pat! You can find HUSK flakes for the seed cracker recipe at your local grocery store, health food store, or you can order them from Amazon. They are usually available in the baking or gluten-free section. You can also replace them with ground flaxseed if you have that (1 to 1 ratio). Hope you will get to make them!
-Samira
Just pulled mine from the oven!!!
So excited!!
I am a Type 1 Diabetic and these are going to be epic!!
I hope you liked them, Wendy! 🙂
Can you add honey
Hi Karey,
You can add honey for a touch of sweetness. Start with just 1 to 2 teaspoons, just enough to balance the flavors without making the crackers too soft. Stir it in with the water before mixing in the seeds so it’s evenly distributed. Let me know how it goes if you give it a try!
Hello! Those look yummi!
What would you replace flax seeds with?
And what about salt?
Thanks!
Hi Myrna,
You can add some chia seeds in place of flaxseeds. And a pinch of salt if wanted.
For some reason, my crackers stuck to the parchment paper and half were ruined. The other half I managed to get the paper off, but it took off half a layer of of the cracker. Once they cooled down, they are floppy/rubbery and not hard. I am pretty sad about it, considering seeds are expensive!
Hi Julie,
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 have made these several times and they are my go to crackers. I have had difficulty with the parchment as well and mine have always turned out a bit soggy so I crisp them up in my air fryer! I just bake them in there until crispy. I am making them again right now and will be making half savory and half sweet. Thanks for the recipie!
Thank you so much for your comment, Lisa. Glad you like this recipes and are coming back to it <3