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A bowl of seed crackers.
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4.93 from 57 votes

Ultimate Seed Crackers (Flax Seed Crackers)

Crunchy, flavorful, and full of nutrients, these healthy seed crackers will soon be your favorite snack. Plus, they’re naturally gluten-free!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Snack
Cuisine: American
Keyword: flax seed crackers, seed crackers
Servings: 8 servings
Author: Lisa Bryan



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


  • 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 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. 
    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.


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


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