Ultimate Seed Crackers (Flax Seed Crackers)
Updated Sep 17, 2020
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Flax seed crackers are a crunchy, flavorful, homemade cracker recipe that’s naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they’re super easy to make and great for snacking.
Seed crackers are adaptable with numerous herbs and spices and perfect for scooping up any of my dips or hummus recipes (I’m slightly addicted to hummus and have listed several flavors below).
Ultimate Seed Crackers – Boosted Flax Seed Crackers
When it comes to healthy crackers and munchies store-bought options usually aren’t the best. Many times they’ve got fillers and preservatives I’d rather go without.
That’s where homemade seed crackers come in! This recipe is a riff on flax seed crackers but boost the flavor and nutritional profile with a whole variety of seeds and herbs. And they’re so easy to make you’re gonna love them.
What are the Ingredients in these Seed Crackers?
They’re made from just a handful of whole food ingredients, including:
- pumpkin seeds
- ground flax seeds
- sesame seeds
- chia seeds
- salt and water
Then, you can add in any additional flavorings, like dried herb and spices. In the batch you see, I added garlic powder, onion powder, thyme and basil. But feel free to get creative. I think a smoky paprika or zaatar spice would be awesome!
How to Make Seed Crackers
Because you want everything to be a smooth and fine texture you’ll start by blitzing the pumpkin seeds in a small food processor until it resembles coarse sand. Then, add the ground pumpkin seeds along with the ground flax seeds, sesame seeds, chia seeds, salt and water to a bowl and stir it all together.
After you’ve stirred for a minute or so, you’ll notice the mixture start to thicken (thanks to the chia seeds). Spread half the mixture on a piece of parchment paper, cover it with another piece of parchment paper and roll it out.
It’s up to you on how thick or thin you’d like the crackers. Thinner chips will cook faster and be more delicate, but will also be more prone to breaking. Thicker chips are better to use for scooping up dips. You can see the difference in thickness between my two batches above.
Score the chips for easy breaking, then bake in a 200 degree fahrenheit oven for 2 1/2 to 3 hours (thicker chips will take longer). Once they’ve cooled, break them up and enjoy!
Healthy Dips to Serve with These Crackers
- Classic Hummus
- Roasted Beet Hummus
- Roasted Red Pepper Hummus
- Cauliflower Hummus
- Spinach Artichoke Dip
More Homemade Chip and Cracker Recipes
Ultimate Seed Crackers (Flax Seed Crackers
- Herbs and spices, Add up to 2 tbsp of your favorites. I added 1/2 tsp ground garlic, 1/2 tsp ground onion, 1 tsp dried thyme and 1 tsp dried basil
- Preheat your oven to 200 degrees fahrenheit.
- Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
- In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
- Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
- Use a knife to score the mixture into evenly sized pieces.
- Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.
- Store the crackers for up to two weeks in a sealed container in the pantry.
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Recipe originally posted January 2016, but updated to include new photos and information.