Ultimate Seed Crackers

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Crunchy, flavorful, and full of nutrients, these healthy seed crackers will soon be your new favorite snack. Plus, they’re naturally gluten-free and easy to make. All you need is a mix of four different seeds, plus salt, water, and your favorite herbs and spices.

Seed crackers in a bowl.
Photo: Gayle McLeod

Why These Seed Crackers Are Special 

This recipe is a riff on flax seed crackers but boosts the flavor and nutritional profile with a variety of seeds and herbs for the ultimate homemade cracker. Here’s a few reasons why you’ll love them.

  • They’re much healthier than packaged kinds. When it comes to healthy crackers, many store-bought options have fillers and preservatives to extend their shelf life. But you won’t have to worry about any of that since this recipe is made fresh from scratch.
  • They’re highly nutritious. Seeds are one of the simplest superfoods you can incorporate into your routine — they’re loaded with fiber and rich in vitamins, minerals, antioxidants, and so much more. 
  • They’re an easy and delicious snack to keep on hand. When you’re craving a salty crunchy snack, these are the perfect solution. They’re a cinch to whip up and far healthier than potato chips. Just keep a batch handy and ready to go! 
Ingredients for seed crackers on a table.

Seed Crackers Ingredients

  • Seeds: I’m using a mix of pumpkin seeds, ground flax seeds, sesame seeds, and chia seeds. But feel free to swap in any other seeds you’d like!
  • Water: The water acts as a binder, especially when mixed with the chia seeds and flax seeds – they all magically gel together. 
  • Optional Spices: I’ve added garlic powder, onion powder, thyme, basil, and salt. But feel free to get creative with other dried herbs and spices. I think smoky paprika, za’atar spice, or everything bagel seasoning would be awesome!

Find the printable recipe with measurements below.

Grinded pepita seeds in a food processor.

How To Make Seed Crackers

First, blitz the pumpkin seeds. 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, stir everything together. 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). 

Mixed seeds in a bowl.

Roll out the seed mixture into a flat layer. Spread half the mixture onto 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.

Be patient with baking! Score the chips for easy breaking, then bake in a 200°F oven for 2 ½ to 3 hours (thicker chips will take longer). The key here is to cook them low and slow to properly dehydrate. Once they’ve cooled, break them up and enjoy! 

Rolled out seed crackers on a sheet pan.

Helpful Tips

  • If you find that your crackers are sticking to the parchment paper, they may not have been fully dried out or completely cooled. Sometimes this happens if the dough is too thick. Try rolling them a bit thinner next time. You could also try using a silicone mat such as a Silpat.
  • You can substitute any of the ingredients with other nuts or seeds, just make sure to swap it for the same amount.
  • If you want to add a base so it’s not entirely seeds, mix in 2 tablespoons of flour, whether it be oat, almond, or other types of flour. 

COMMON QUESTIONS

Can you use a dehydrator?

While I haven’t personally tried this recipe in a dehydrator, other readers have told me that they’ve done this successfully in a dehydrator at the highest setting. Just make sure to flip them halfway through and keep checking on them to see when they’re dry. If you try it,  let us know in the comments how it turned out!

How long can you store them?

These will stay good for up to two weeks in a sealed bag or container. I store them in the pantry, but you could also store them in the fridge. 

A pile of seed crackers.

These Crackers Pair Well With

More Homemade Chips

I hope you enjoy these homemade seed crackers! If you make them, I’d love to know how they turned out in the comment box below. Your review will help other readers in the community.

A bowl of seed crackers.

Ultimate Seed Crackers (Flax Seed Crackers)

4.93 from 57 votes
Prep: 10 minutes
Cook: 3 hours
Total: 3 hours 10 minutes
Servings: 8 servings
Author: Lisa Bryan

Description

Crunchy, flavorful, and full of nutrients, these healthy seed crackers will soon be your favorite snack. Plus, they’re naturally gluten-free!

Equipment

Ingredients 
 

Additional Flavorings

  • Herbs and spices, Add up to 2 tablespoons of your favorites. I added ½ teaspoon ground garlic, ½ teaspoon ground onion, 1 teaspoon dried thyme and 1 teaspoon dried basil

Instructions 

  • Blend the pumpkin seeds. Preheat your oven to 200°F (100°C). Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
    Pepita seeds in a food processor.
  • Mix everything. 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.
    Mixing seed cracker dough.
  • Roll it out. Grab two 11×17 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. 
    Rolling out seed cracker dough.
  • Score. Use a knife to score the mixture into evenly sized pieces.
    Seed cracker dough on a sheet pan.
  • Bake. Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2½ to 3 hours or until fully dehydrated, rotating the pans halfway through. Allow crackers to cool completely, then break apart.
    A white bowl of seed crackers.

Lisa’s Tips

  • Store the crackers for up to two weeks in a sealed container in the pantry.

Nutrition

Calories: 191kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 300mg | Potassium: 246mg | Fiber: 8g | Sugar: 0.4g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 149mg | Iron: 3mg
Course: Snack
Cuisine: American
Keyword: flax seed crackers, seed crackers
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted January 2016, but updated to include new photos and information. 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating




196 Comments

  1. Loveeee these crackers! Made a batch last week and already ate them! So have another batch baking away right now yummmm. I put lots of garlic and onion powder in mine with a little bit of paprika. Taste great on there own, also yum with cheese and dip.5 stars

  2. Can’t wait to make these, but don’t have the chia seeds. Will they still form into crackers without them?

    1. Hi Mindy – Yes, it should be fine! But I might substitute it with a bit extra of one of the other ingredients.

  3. Just wondering, could I substitute more sesame seeds for the pepitas? I started making this and forgot that my toddler recently got hold of my pepitas and dumped them out. The only nuts/seeds I have on hand are what the recipe calls for.

  4. These crackers just came out of the oven and they smell amazing! Am going to combine them with your delicious tuna salad which I will make with my first ever batch of homemade mayonnaise. Don’t you just love these meal prep Sunday mornings?5 stars

    1. I couldn’t agree more :) Glad you’re finding ways to mix and match all my recipes for the perfect meal prep!

  5. Hi there! I don’t have pumpkin seeds handy right now especially with the quarantine happening. So I was wondering if I could use almonds instead?

  6. Hi Lisa, I’m wondering if you store these crackers in the pantry or fridge? Just made them. They’re amazing!5 stars

    1. Hi Bri – I store them in the pantry. But that’s because they don’t usually last too long. ;) I don’t see any harm storing them in the fridge either though. Glad you love the recipe!

  7. Really tempting… however I always wonder if roasting the seeds will produce acrylamide, since the seeds may have some carbs and protein. What do you think about it?

    1. Acrylamide occurs in high temperature baking (or roasting / frying) but since this is baked at a really low temperature I wouldn’t be too concerned. :)

  8. I made the Flax crackers and really liked them but my son is allergic to pumpkin seeds what can I use t to substitute. ?

  9. Easy, fast, delicious and perfect for any kind of meal. Another repeat offender in my kitchen—but one that I LOVE! Thanks again 😋5 stars

  10. I made your crackers and they turned out amazing. We ate them with chicken salad and the taste combo was so good!!!5 stars

    1. Hi Lisa, is it okay if i cut down the baking time and increase the temperature? if yes, what baking temperature and time will you recommend?

      1. Hi Kristy – no, I don’t recommend that. This recipe really needs to be cooked low and slow to properly dehydrate.

    1. It’s impossible to say how many crackers as everyone might cut them different size. But there are 8 servings in this recipe.

  11. Very easy to make and customize. I ended up needing to bake for a little longer and also flipped the cracker so the other side also dried better. Everyone loved them and I love that they have so few ingredients!5 stars

    1. Hi Melanie – I’m so glad you and your guests loved these crackers! They’re perfect as a party snack and taste great with any of my hummuses as well :)

  12. Hi I made these for the first time, and after storing them for 1 day, the crackers are soft and bendable. Is this a sign I didn’t bake them long enough? Is there anything I can do to make them firm again?5 stars

    1. Hi Joe – it sounds like they weren’t fully dehydrated before storing. If there’s any moisture left in the crackers that can happen. You could try heating them again in the oven until they fully dehydrate.

  13. Hi Lisa,
    I made the Crackers and only needed 1 1/2 hour in the oven. I think one of them got burned a little bit, but its ok. The crackers are delicious with hummus. Its a really nice snack. Thank you for this super receipe.5 stars

  14. These look wonderful. I’m always on the lookout for recipes that are low carb and can be modified to an ultra low sodium diet for my Dad. One question though. Are you using roasted or raw pepitas.
    Thanks
    Alli5 stars

  15. These are AMAZING! I made these today because it was a little cooler and I figured a two hundred degree Farenheit oven wouldn’t be too bad. It wasn’t. These are SO GOOD with hummus! Five stars! Thanks, Lisa!5 stars

    1. Hi Vickie – I am so glad you loved these seed crackers! I created these so that they would be perfect for dipping into my hummus recipes :)

  16. I am in LOVE! These were so easy to make and will be something I make for guests – my husband said, “These are designer crackers!” Now on to make homemade hummus…… Thank you for a wonderful recipe!5 stars

    1. Hi Holly – So glad these came out great for you! Hummus with these crackers will NOT disappoint. Do keep me updated on which hummus you make :)

  17. IT’S ALL IN THE TITLE!   I have made various paleo crackers but this would have to be the ultimate in flavour and easiness of baking. The versatility of the mixture allows you to be creative from a savoury to sweet cracker. The fact that kids can take these crackers to school is a massive bonus. I have spread the word and link because this recipe is that good. I make these every 2 days as they fly out of the kitchen pantry. 

    Lastly if you are yet to bake don’t hesitate! 5 stars

    1. Hi Vicki – I am so happy to hear that! This definitely is the perfect snack for kids :) And thank you so much for spreading the word!

      1. Following directions is very important. I did NOT follow directions and tried to dehydrate all of my crackers on one sheet try and they took foooorever to finish drying out. ‘How long,’ you ask? I have no idea because my carbon monoxide detector went off because I had the stove on for too long? 

        Don’t be like me. Follow instructions. 

        Other than that, they taste amazing were very easy to prep. Will try again tomorrow. 

      2. Hi Rae – Oh no! I’m sorry that your crackers didn’t turn out correctly. But yes, directions are very important! Hopefully they turn out okay on your second try :)

    1. Hi Brandy – it’s hard to say the quantity of crackers, as some people roll them thicker or thinner. But there are 8 servings total.

  18. Great recipe! Thank you. But “blitzing” your food? What a hateful word. Could we have a more thoughtful and loving one?

    1. Hi Pat – In the food world, blitzing is actually a term for chopping or blending foods together :)

      1. Hello, I have a family member with a sesame allergy. Which seed should I increase the quantity of, or replace with? So eager to find a great seed cracker recipe! Many thanks

      2. Hi Kate – you could try poppy seeds or sunflower seeds, ground up.

  19. Before I try making them, I just wanted to be sure of the oven temperature. Once preheating u don’t mention turning the temp down. I’m imagining them burning for 3 or more hours at that temp? 

    So is it 200C for the whole time, please?

  20. Would this recipe work without the pumpkin seeds? My husband is on the keto diet and I wanted something with less carbs.5 stars

  21. OK I am addicted to these and they have become a staple in my pantry …. favourite flavours so far are 1) 1 heaping tsp cracked Black Pepper along with 2 cloves garlic minced … 2) 1 heaping tsp cracked Black Pepper 1 heaping teaspoon Anise Seed and 5 dried figs chopped … also I leave the pumpkin seeds whole ! Thanks so much for the inspiration Lisa … cheers !5 stars

    1. Awesome! I’m so happy you love the recipe Claire. And thanks so much for sharing your flavor combinations. Those both sound amazing!

  22. these turned out great … I added cracked Black Pepper and Anise Seed … looking forward to trying different varieties … also love how they are keeping their crunch as some crackers seem to soften up when stored … many thanks : )5 stars

    1. That’s awesome, Claire! I’m so glad you loved the crackers. Black pepper and anise seed sound delicious, I’ll have to give that a try next time I make these! :)

  23. Thanks so much Lisa for this recipe. It is particularly special to me as most seed crackers have sunflower seeds in them and I am intolerant to them so this is great! Will be making boxes full!5 stars

    1. Yay! I’m so glad you enjoy the crackers and that they are perfect for you, Annie. :)

  24. These are easy to make and very flavorful. They have become my go to crackers. Everything Lisa makes is really good. I have a few family and friends following her now because everyone has loved the recipes I have made. 5 stars

    1. Mish, you are too kind! I appreciate all the kind comments and I’m pleased your loving the flax seed crackers!

  25. Delicious! The crackers held together well, and baked up well with a nice crisp. Even though I rolled my crackers quite thin, I still had to bake them for 4 hours to get them crispy. I topped mine with sea salt and rosemary. Yum!5 stars

  26. These crackers are delicious, thanks so much for this recipe. I already made them two times :)
    I like biting on whole seeds so I’ve used whole flax seeds instead of ground ones. Also reduced the quantity of water to 1 cup as the first time I couldn’t get them to fully dry. In terms of herbs, I loved adding ground pink peppercorns, ground cumin and thyme. I felt garlic powder (used in the first batch) made the crackers a bit bitter.
    Today I’m planning to experiment with the seeds mix (less sesame seeds and/or pumpkin seeds and adding in hemp seeds instead, or maybe ground sunflower seeds), and probably also other spices I love (ground coriander seeds, possibly a bit of cardamom too). Possibilities are endless :)5 stars

    1. Thanks Valerie! I’m so happy you love the recipe. And yes, absolutely feel free to modify and tweak. It’s always wonderful to create new flavors and textures with these flax seed crackers. :) x

  27. On the nutrition info is that on per serving or if you ate all the chips at one time? How many chips per ser servering equals 190 calories?
    Thank for the update and clarity as I need know as my friend would love this but is insulin dependent and counts carbs per serving and I count calories per serving.

    1. Hi Lisa – there are 8 servings in this recipe and that nutrition info is per serving. So it’s the total recipe divided by 8. I can’t go by chips as everyone cuts them different sizes. :)

  28. Hey I was so excited when I saw these seed crackers and couldn’t wait to try them. I added dry garlic n basil along with some salt for seasoning. But they came out having a bit of bitter aftertaste. Do you know why. 

    1. Mine don’t taste bitter, so not sure why. Perhaps it’s just your tastebuds to the ingredients or spices? Maybe try them without the spices next time first. :)

  29. How to you calculate the sodium content? It’s quite high seeing the only salt present is was was added to the recipe. I have to watch my sodium intake. Thanks for all your wonderful recipies. 

    1. Hi Lucy – yes, most of the sodium in this recipe comes from the added salt so you could always reduce or omit that. :)

    1. No, that’s per serving. So it’s the entire batch divided by 8 (as there’s 8 servings). :)

  30. I’m scooping the cauliflower hummus with the flaxseed crispbread. You know, I never have thought I would ever make my own crispbread, but look at me!! I knew anything from you would be wolfed down, so made double batch, good job! By the way, the cauliflower hummus is awesome! I hate cauliflower so thats saying something!5 stars

    1. Thanks so much Dot! And thanks for the vote of confidence in my recipes by making a double-batch. Ha! ;) Enjoy the crackers and cauli hummus!

  31. Hi, just checking the coking times. 2.5 to 3 hours seems a long time in a 200 degree 
    oven? Can these be dehydrated also? 
    Thank you 

    1. Yes, that’s correct. And you are dehydrating them in the oven at that temp. But if you mean using a dehydration machine/appliance, yes that should work as well.

  32. Delicious!! Crunchy and stayed together beautifully, i added a little seaweed powder and tamari :))5 stars

    1. I’ll do that next time I make them, I’ve been trying to incorporate seaweed powder into my food to boost my immune system. Novel idea!

  33. Hi! This recipe looks amazing. Can’t wait to try it! I live in Vietnam and things like this aren’t exactly common. And on that note, do you think the flax seeds could be substituted with more chia? I have’t been able to find flax here. Thanks!

  34. Hi Lisa, I made these yesterday, and they’re brilliant!! I ended up dehydrating them instead of baking but they still turned out lovely and crispy and the perfect conduit for leftover Christmas turkey pate. Thanks for the recipe

    1. Yay – so glad you liked them! I’m sure that leftover Christmas turkey pate was delicious! :) x

  35. Hope you feel 100% better! And I hope you’re able to de-stress this weekend and be fully excited for your ebook launch – I’m definitely excited for it! :) And thank you for sharing this delicious seed cracker recipe.