Ultimate Seed Crackers
223 Comments
Feb 15, 2024
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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.
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!
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.
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).
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!
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
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!
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.
These Crackers Pair Well With
- All sorts of creamy dips: You can serve these with classic hummus (or my roasted red pepper hummus), spinach artichoke dip, baba ganoush, and so much more!
- Spoonfuls of creamy salads: Pile tuna salad, chicken salad, or even salmon salad onto these crackers for a creamy and crunchy bite.
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.
Ultimate Seed Crackers (Flax Seed Crackers)
Description
Equipment
- Kitchen Aid Food Processor This 11-cup food processor has been a staple in my kitchen!
- Aluminum Sheet Pan My favorite sheet pans I've used for ages now.
Ingredients
- ½ cup pumpkin seeds (pepitas)
- 1 cup ground flax seeds
- ⅓ cup sesame seeds
- ¼ cup chia seeds
- 1 teaspoon salt
- 1 ¼ cup water
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.
- 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.
- 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.
- Score. Use a knife to score the mixture into evenly sized pieces.
- 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.
Lisa’s Tips
- Store the crackers for up to two weeks in a sealed container in the pantry.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted January 2016, but updated to include new photos and information.
Hi I love your recipes, thank you for sharing……how do I find the info on how much an individual serving is for each recipe, a cup, , 1/2…..? I can’t seem to locate
Thank you
Hi Kimberly – for this recipe, it’s the total ingredients divided by 8 servings. As it’s hard to know how people might break up the individual crackers.
Hello, are the nutrient and macro measurements per 100g?
Great recipe and agree low and slow as my first batch were just on the soft side. Also I used a mix of seeds which was delicious with lots of spices so mine were peppery …
These Seed Crackers are amazing. Easy to make, perfect for dips and super nutritious! I love my Tuna Salad for a quick pick-me-up midday and these are just what I needed. Followed recipe but added a touch of garlic powder. Yummy
Hi Sharyn – Happy to hear you love these seed crackers!
Hi Lisa! Are there other options for seasoning that I could use, like cinnamon perhaps? Thanks!
Hi Melissa – yes, you can use a wide variety of seasonings, so have fun with some variations like cinnamon!
I have been trying a lot of your recipes and have loved most. This one not so much. Mine were tasteless and had a weird texture. Maybe I made a mistake – maybe it was my oven – but these are not keepers for me.
Hi Lisa, about this recipe, do you know if it is possible to cook the crackers at a higher temperature instead of 100° C, in order to reduce the time of cooking? Thanks xoxo
Hi Laura – I do think it’s best to cook this recipe low and slow, as you really want to dehydrate the seeds and not cook them.
Hi Lisa,
Is the nutritional data for the seed crackers based on one entire recipe, or 1/8th of the recipe. Anxious to try them!
Robin
Hi Robin – The nutritional information will always be per serving.
Hi Lisa, those crackers are excellent and so easy to make!! Great for snack, i went heavy on the sesame seed (we love them. Great recipe, thank you!
Happy you enjoy them!
Hi Lisa. Thank you for this recipe. I would like to ask you if you can suggest what i can use instead of ground flax seeds ?
Congratulations on your condo!!
Thanks for this great recipe. I love that these are GF and homemade.
Hi Susan – Thanks so much, and happy to hear you love these seed crackers.
Can’t wait to try these; however, we don’t have a food processor. Can I pulse the pumpkin seeds in my Vitamix instead? Will I get the same result?
Hi Sarah – yes, that should work as well. Enjoy!
Oh I’m so glad I came across this, I have a lot of seeds and didn’t know what to do with them. This is perfect.
Hi Daniela – Perfect timing! Glad these seed crackers came in handy.
First recipe I’m not going to repeat (and I’ve cooked A LOT of Lisa’s recipes!). The chia seeds got in my teeth.
Ah yes, those little seeds have a tendency of doing that, haha.
Look fabulous.
Could you cook in a dehydrator and if so at what temperature?
Thanks
Hi Carol – I haven’t tried this in a dehydrator. But if you do, I’d love to know how it turns out!
Hi . Looking for portion information on the seed crackers..
It shows nutritional information, but not amount of food that applies.
Thank you. Monica
Hi Monica – given that the crackers may be cut in different shapes and sizes, it’s hard to estimate by number of crackers.
Since chia seeds must be soaked before using in order to access the fiber during digestion, could I used soaked seeds and just substantially increase the drying time?
I have the same question 😂
I used dry seeds, and then let the mixture stand for 10 minutes before forming the crackers.
I adore this recipe. I’ve been making it for several years now. It’s incredibly easy, versatile, filling, healthy, and DELICIOUS.
Happy to hear these seed crackers have become such a staple Jess!
Can you make these sweet? Add sugar to the recipe?
I was wondering what the serving size is?
Lisa can you dehydrate these?
I haven’t tried that, but I think it should work.
Yes you can! The times very between your size sheets and the temperature you dehydrate with. Use your highest setting. About halfway through take them out and flip them over. I use parchment paper myself. And then just keep checking them make sure that they are dry when they are done. This is my favorite seed cracker recipe I use it all the time! I love it. It provides that wonderful crunch that you need for crackers.
I love these crackers. I don’t buy crackers any more. And is so easy and you can make different flavours.
Thank you!!!!
Homemade crackers are the way to go!!
Do you have a go to GLUTEN-FREE cracker recipe you use other than the ULTIMATE SEED CRACKERS (FLAX SEED CRACKERS. I was hoping you had something more saltine like. I you could recommend I would be grateful.
I don’t just yet – but I’ll keep in mind to do more cracker recipes in the future!
I made these crackers and the texture was amazing. I had to turn up the heat a little towards the end as they weren’t crisping up after the 3 hour mark. Mine also came out bitter, I was wondering if a higher heat caused the flaxseed to turn but then I read in the comments a couple people saying the garlic salt made them bitter. Im gonna try again and omit the garlic salt (I hope that is it and not that I dont like the oily taste of flaxseed (new to keto baking) Thanks for the recipe.
Love these! Does anyone know how to incorporate psyllium into this recipe?
Loved them! Super easy to make. Can’t wait to play around with different flavours. A couple of these are super filling too.
These are seriously amazing! I did different spices otherwise same! My choices were 2 tsp garlic powder, 2 tsp onion powder and 2 tsp Smokey paprika! In the end they were 68 calories for 13 grams of pure deliciousness.
Great recipe. I would however, turn that oven temperature up, 250-275 degrees.
Sooooo tasteful !!!
A recipe on the go that costs nothing and nourishes for a long time. I added celery and cumin seeds + smoked paprika which go perfectly with her humus recipe! A true delight!
Dear Lisa, Thanks for this recipe, would you have any insight if I want to reduce the carbs any further? Can you recommend if I eliminate the Chia seeds what would work for a the quantities of the other ingredients would adjust to?
Yum! Get your crunchy snack crackers without the gluten. These are easy to make and tasty. You can add seasonings to your taste. I used everything bagel seasoning in one batch and Cajun spice in another and they turned out great!
Awesome! Crunchy and tasty crackers everyone loved. Had it as appetizer for branch with the family. Served with hummus. Absolutely brilliant in its simplicity. I use silicone mat instead of parchment. Took only 40 min to bake. Loved it! Thanks
Thrilled to hear everyone enjoyed these crackers Mila!
Hey 👋
Thank you for sharing this recipe.I thought they would be tricky to make but actually, following your clear instructions they turned up pretty well and they are so delicious. Will definitely add them to my repertoire.
Love, Clara.
Hello Lisa, the crackers are delicious, the only problem I am facing is that the parchment paper sticks to some of them and it is difficult to take it off. Any tips?
They may have been not quite dry or completely cooled. I had that issue with my first batch. The second batch, I rolled out a little thinning and I ended up using a silpat for that one and that worked much better.
Hi, it 190kcal per one serving of one cracker?
Yes, the nutritional information will always be for one serving.
I think the recipe says there are 8 servings per recipe, so that would be more than 1 cracker! If you get, say, 40 crackers per recipe, 5 crackers would be a portion. I hope that helps!
Thanks for sharing! Does it keep long?
These will keep for up to two weeks in a sealed bag or container!
This looks so good! What a great way to still enjoy a snack while sticking to the good stuff!
This is the epitome of healthy snacks!
These look delish! Before I can cook them, I’ll need to get the nutrition facts straight. After looking through the comments in hopes to finding my answer, I’m a little confused. Do you mean to say the nutrition facts are based on the entire recipe and there comes to about 8 crackers per serving/recipe?
If you were to divide the crackers into 8 sections, each section is what the nutritional information is for.
I was hoping you could list the serving size for the nutritional information. I couldn’t find it anywhere.
Hi Letty – there are 8 servings in this recipe. It’s impossible to list by number of crackers, as they can be cut multiple sizes. Hope you enjoy!
These can also be dried in a dehydrator and not have to heat your oven. Especially nice if dehydrator is kept in a spare room.
Thanks for the tip for anyone looking to make this with a dehydrator!
How long does it take to bake rather than dehydrating?
hi i have a dehydrator and would like to know how to do these please….
We really enjoyed these crackers.
I found myself with an over abundance of seeds that I really wanted to try to use up, and these were the perfect solution. I used the seasonings suggested except I used a bit more and topped the crackers with garlic salt as well. They did lose their crispiness within a day, but that was easily and quickly remedied by popping them in the oven at 325F for about 5 minutes, made them as good as new. Thanks for sharing a great recipe.
Happy to hear you were able to make use of your seeds with these crackers Moggy!
How many crackers per serving ?
It depends how small you cut your crackers, but I would say between 3-4 crackers.
These crackers are the ultimate , hands down! even my 9 yo, who’s not easy to please said they are “yummy, addicting and healthy!” we all love them. Thank you Lisa for this and your other awsome recipes !
Happy to hear both you and the little one enjoyed these crackers!
Should the pumpkin seeds be roasted or raw? All I can find is roasted and salted.
I use raw pumpkin seeds in this recipe.
I made these without the sesame seeds and they’re bendable in the middle :( did for 4 hours – you think they are still edible if kept in the fridge? I made a big batch for a few weeks. I can’t eat sesame seeds so wondering if hemp would be a good substitute next time?
Hi Sara – without the sesame seeds there might have just been too much liquid. But yes, I’m sure they’re still edible. I think hemp would be a great sub!
The seeded crackers are 190 calories for 1?
Hi Donna – there’s about 8 servings in this recipe, so it’s a bit more than just one cracker.
I’m confused about the nutrition information – in this comment I’m understanding it to be 190kcal for the entire recipe, but in another comment I’m understanding it to be 19kcal per cracker if you cut the recipe into 8 crackers. Which is it please? I’m not obsessed with calories, but I’d like to make these for my mom and I need to know the sodium content per cracker. I suppose I could lower the sodium content by cutting down on the salt. What would be a good addition if I cut the salt? Mrs. Dash or some other spices? Thanks! Loving your channel and blog!
Hi Dale – this recipe actually makes more than 8 crackers, depending on how you cut the crackers. But I’ve divided the nutritional information into 8 servings.
These come out crispy and taste good. Thank you so much!
Of course Lyn! Glad these were a win.
SUPPER!
I like this recipe a lot!
Glad you enjoy this one Iryna!
yummy. DOne three times now
Amazing! Glad you enjoyed these flax seed crackers.
Hello. These look great. How are these high in calorie, fat and sodium if they are just seeds and the only really other ingredient is water?
Hi Dawn – nut and seeds are naturally high in healthy fat and calories. And the sodium is from the salt.
Are the calorie 190 per cracker or the whole batch?
Hi Donna – There’s about 8 servings in this recipe, so this is per serving.
Hi, Lisa! It would be very useful if you could provide also the calories per 100 gr. Not only for this recipe, but for all of them. The servings can differ from person to person…
Thank you! :)
Looking at the picture you show of the crackers on the plate in the dish, is that one batch? And in those crackers would be 8 x 190 calories, therefore 1520 calories?