Seed Crackers (Print Version)
Crunchy thin seed crackers from mixed seeds, baked golden. Perfect for dips or cheese; vegan, gluten-free and low carb.
# What You'll Need:
→ Seeds
01 - 1/2 cup sunflower seeds
02 - 1/2 cup pumpkin seeds
03 - 1/2 cup sesame seeds
04 - 1/2 cup flaxseeds, whole or ground
05 - 1/2 cup chia seeds
→ Dry Ingredients
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder, optional
→ Wet Ingredients
08 - 1 cup water
# How to Make It:
01 - Preheat the oven to 325°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine all the seeds, sea salt, and garlic powder. Stir until evenly distributed.
03 - Pour in the water and stir thoroughly to incorporate. Let the mixture rest for 10 minutes until it thickens and the chia and flaxseeds form a gel-like binder.
04 - Transfer the thickened mixture onto the prepared baking sheet. Using a spatula, spread it into a thin, even layer approximately 1/8 inch thick, pressing firmly to compact.
05 - Bake for 30 minutes until the surface is set and beginning to dry out.
06 - Remove from the oven and score the sheet into desired cracker shapes using a knife or pizza cutter. Return to the oven and bake for an additional 10 to 15 minutes until golden brown and crisp throughout.
07 - Allow the crackers to cool completely on the baking sheet, then break them apart along the scored lines.
# Expert Advice:
01 -
- Five seeds, water, and salt come together into something genuinely crunchy and satisfying without any flour or oil.
- They are the kind of snack that disappears at gatherings but costs almost nothing to make.
02 -
- If you skip the 10 minute rest after adding water, the mixture will not bind properly and your crackers will crumble into sad seed confetti.
- Pressing the mixture thin enough is the difference between a crisp cracker and a chewy slab, so take your time spreading it evenly.
03 -
- The thinner you spread the mixture, the crispier the cracker, so do not be afraid to really press down firmly with your spatula.
- Rotate the baking sheet halfway through the second bake if your oven has hot spots that cause uneven browning.