Seed Crackers — Crispy Snack (Printable)
Crisp, thin seed crackers from chia, sunflower, pumpkin, sesame and flax — vegan, gluten-free, great with dips.
# Ingredient List:
→ Dry Ingredients
01 - 1/2 cup chia seeds
02 - 1/2 cup sunflower seeds
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/4 cup sesame seeds
05 - 1/4 cup flaxseeds
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder, optional
08 - 1/2 teaspoon dried herbs, such as rosemary or thyme, optional
→ Wet Ingredients
09 - 1 cup water
# Steps:
01 - Preheat oven to 300°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, sea salt, garlic powder, and dried herbs if desired.
03 - Pour in the water and stir thoroughly to ensure all seeds are well hydrated. Allow the mixture to sit for 10 minutes until it thickens to a gel-like consistency.
04 - Transfer the mixture onto the prepared baking sheet. Using a spatula or the back of a spoon, spread it out evenly to a thin layer, approximately 1/8 inch thick.
05 - With a sharp knife or pizza cutter, gently score the surface to outline cracker shapes for easier separation after baking.
06 - Bake for 1 hour, rotating the tray halfway through. Continue baking until the crackers are crisp and golden at the edges. If additional crispness is needed, bake for up to 10 more minutes.
07 - Remove from the oven, let cool completely, then break along the scored lines into individual crackers.
08 - Store cooled crackers in an airtight container at room temperature for up to one week.
# Expert Advice:
01 -
- These crackers stay crunchy for days when kept in a tin—it still surprises me every time.
- You can mix in whatever seeds or seasonings you have on hand, making it brilliantly flexible for whatever’s in your pantry.
02 -
- Once, I tried to rush and didn’t spread the mixture thin enough—result: chewy middles instead of shattering crisps.
- Letting the seed blend rest for a full 10 minutes is crucial; that’s when the gel forms and holds everything together.
03 -
- I always bake these on the middle rack to avoid too-dark bottoms—a lesson learned after a too-crispy batch.
- A shallow baking sheet works better than a deep one for even crispness from edge to center.