These nut and seed crackers are nutty, light, crispy, and customizable. They are really easy to make and pretty hard to mess up. Since the crackers consist of mostly just nuts and seeds, the recipe is naturally vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, refined sugar-free, and great for those on a low-carb diet.
While some foods seem easy to make, others may appear trickier at first glance. For example, baking a loaf of bread is pretty common, but you don’t find many people coming up with their own crackers! There seems to be a misconception that making homemade crackers isn’t easy, since it’s not as obvious how to make them compared to baking something like bread.
The truth is that crackers are far easier and faster to make than breads. These nut and seed crackers are actually the same recipe as this nut and seed bread. That’s right. The same recipe with a different method. Even if you’ve never baked a loaf of bread in your life, you’ll be amazed how easy it is to make these crackers.
If you’re not sold on making crackers out of a bread recipe, there are other (easy) ways to make crackers. For instance, you can cut tortilla wraps into chips. I do this with my 1-ingredient flaxseed tortillas and almond flour tortillas at least once a week. Recently, I also found out that you can also make excellent crackers out of lentils and chickpeas. So, now I make crackers not only from nuts and seeds, but also from legumes.
Tips for Making Nut and Seed Crackers
Ingredients
As the name suggests, these nut and seed crackers are made from pretty much just nuts and seeds:
- Nuts: almonds and hazelnuts are my go-to nuts for these crackers. They are a type of hard nuts, and so they are easy to grind into a fine meal. Soft, chewy nuts, such as walnuts and pecans, work too but you have to be more careful not to over-process them.
- Seeds: there are two types of seeds in this recipe – non-gelatinous and gelatinous. Non-gelatinous seeds include sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds… any seeds that don’t gel when you mix them with water. You can easily substitute one variety for another, use them in different combinations, or swap them for nuts. Gelatinous seeds, such as chia seeds and flax seeds, have special binding properties and help the crackers hold together. You can use them in different ratios, but not substitute them for non-gelatinous seeds or nuts.
- Psyllium: the main ingredient holding these nut and seed crackers together is psyllium – a form of soluble fiber derived from the outer portion of the seeds of the Plantago ovata plant. It’s typically processed into one of three forms: whole psyllium husk, psyllium husk powder, and psyllium seed powder. Although each supplement is derived from the same raw seeds, they contain different amounts of soluble fiber, which changes the product’s properties. Psyllium husk – whole or powdered – contains only Plantago ovata seed husks. Psyllium seed powder consists of the husk and seed ground together. This recipe calls for whole psyllium husk.
- Salt: you can make virtually endless flavors of these crackers. Whichever flavor you go with – using herbs, spices, dried fruit, etc. – always add at least a little bit of salt. Pink Himalayan salt is my favorite, but any salt will enhance the flavor of crackers.
How to Make Nut & Seed Crackers
If you have ever made my nut & seed bread, you know that the process is really quick and easy. These nut and seed crackers are no different. The only difference between making a loaf of bread and crackers is that instead of shaping a loaf (or using a loaf pan), you need to roll out the dough into a thin sheet. Here’s the step-by-step process:
- Process the nuts and seeds. Add the almonds, hazelnuts, and pumpkin seeds into a food processor fitted with an S blade and process the nuts and seeds into a fine meal. If you don’t like a lot of texture, you can also process the sunflower seeds or at least chop them up. I usually process about half of the sunflower seeds with the rest of the nuts and seeds. If you don’t have a food processor, you can use a high-speed blender to turn nuts and seeds into flour or start with nut/seed flour (as opposed to whole nuts).
- Mix. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined. Add the water and mix again. As the gelatinous seeds and psyllium absorb water, all the ingredients will sort of clump together. If the mixture is too thick or some of the dry ingredients aren’t completely soaked, add more water, 1 Tbsp./15 ml at a time.
- Roll out the mixture. Divide mixture roughly in half. Spoon the first half of the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out into a thin sheet. If you happen to have any holes in the rolled out mixture, just grab a little bit of the mixture and patch it. I usually use a rolling pin and just roll the new piece over the hole.
- Score the mixture. Remove the top layer of parchment paper and using the tip of a knife, score the mixture into any shapes you like. I usually cut the nut and seed crackers into large triangles, but it’s up to you. You can also use cookie cutters for more interesting shapes.
- Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake it at 350°F/175°C until crispy and golden brown, about 30 minutes, flipping the cracker halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.
- Cool. Transfer the baked “cracker” onto a cooling rack, so air can circulate and no condensation — the killer of crunch — takes hold. The higher the baking temperature, the more condensation can form. Once cool, break the cracker along the scored lines.
Nut and Seed Crackers Variations
The wonderful thing about these nut and seed crackers is that they are quite neutral in flavor and as such a blank canvas. You can make them savory or sweet. Some of my favorite variations include rosemary & garlic, black pepper & seasoned salt, figs & anise. Of course, you can also keep the nut and seed crackers plain.
I usually divide the mixture and make a few different types of crackers from one batch.
How to Store Nut & Seed Crackers
- Storing at room temperature: transfer the crackers into an airtight container and store in a cool, dry, and dark place for up to 1 week.
- Refrigerating: transfer the crackers into an airtight container and refrigerate for up to 1 month.
- Freezing: transfer the crackers into an airtight container and freeze for up to 3 months.
MORE SEED CRACKERS RECIPES
If you are looking to switch things up, I have a plenty of seed cracker recipes on the blog:
- Flaxseed crackers: these crackers are perhaps the most popular on the blog. They are made entirely from flaxseed meal, so other than being slightly nutty, they are also very neutral in flavor.
- Seed crackers: the flavor of these crackers is very similar to these nut & seed crackers – neutral and slightly nutty. However, the texture is very different – these seed crackers are light and delicate (while nut & seed crackers are quite sturdy).
- Chia seed crackers: if you’re looking for seed crackers with a bread-like texture, this recipe is it! These crackers have a slightly sweet, nutty flavor and a crunchy, bread-like texture. They are also sturdy enough to scoop up the thickest dip.
- Flackers: crackers made entirely from whole flax seeds. They are nutty and incredibly crunchy – similar to sesame brittle but without the sweetness.
If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.
Nut and Seed Crackers
Ingredients
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1/2 cup pumpkin seeds
- 1 cup sunflower seeds
- 1/2 cup golden flax seeds
- 1/2 cup chia seeds
- 1/2 cup whole psyllium husks
- 1/4 cup golden flaxseed meal
- 1 tsp. sea salt
- 1 1/2 cups warm water (ideally about 100°F/38°C)
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 350°F/175°C.
- Process the nuts. Add the almonds, hazelnuts and pumpkin seeds into a food processor fitted with an S blade and process into a fine meal. If you don't like a lot of texture, you can also process the sunflower seeds.
- Mix. Add all the nuts and seeds, sunflower seeds, psyllium, and salt into a large bowl and mix until well combined. Add the water and mix again. If the mixture is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 Tbsp./15 ml at a time.
- Roll out the mixture. Divide mixture roughly in half. Spoon the first half of the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out into a thin sheet. If you happen to have any holes in the rolled out mixture, just grab a little bit of the mixture and patch it.
- Score the mixture. Remove the top layer of parchment paper and using the tip of a knife, score the mixture into any shapes you like.
- Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake until crispy and golden brown, about 30 minutes, flipping halfway through baking. If one side of the crackers is more golden than the other, rotate the baking sheet for the best chance of all the crackers baking evenly. I usually only do this once, halfway through baking time.
- Cool. Transfer the baked "cracker" onto a cooling rack and let cool completely. Then break the cracker along the scored lines.
- Store. Leftover crackers keep well in an airtight container at a room temperature for up to 1 week. For longer term storage, refrigerate in an airtight container for up to 1 month or freeze in an airtight container for up to 3 months.
Yummy. I just threw in whatever nuts and seeds I had. How would I make sprouted seeds and nuts?
Hi Karen – I have written about sprouting here if you’re interested: https://nutritionrefined.com/guide-to-soaking-and-sprouting/ As far as sprouting seeds goes, so far I have tried sunflower seeds and pumpkin seeds. I soak the seeds for about an hour, and then rinse and drain every 8 hours. They are usually ready within a day or two (depending on the ambient temperature of the house). As far as nuts go, most nuts don’t physically sprout (you won’t see any tail coming out of them), but they do “activate”. Raw almonds (not pasteurized) do sprout. I soak them for 8-12 hours and it takes about 3 days for them to sprout. Brazil nuts, cashews, hazelnuts, macadamias, pecans, and walnuts do not sprout. Let me know if you have any more questions 🙂
Hello, Petra!
Could you, please, tell me how I can replace the
psyllium husk in this recipe? If there’s something that could work instead if it?
I don’t have it but want so much to make that crackers!
Thank you!!!
Hi Evgenia – I make nut and seed crackers using just ground flax as a binder and it works just fine (https://nutritionrefined.com/super-seedy-crackers/), so I would use that recipe if you don’t have psyllium. If you really want to use this recipe, I would try using more ground flaxseeds. Let me know if you have any more questions 🙂
These are just the thing to help my stay on my keto journey. I desperately needed something crispy to snack on…a girl can only eat so many nuts. They were so very easy, I used the nuts and seeds I had on hand and the taste is so satisfying. Thanks for sharing. Will make many times again.
Thank you so much for the feedback! ❤️ So happy to hear you enjoyed the crackers so much!
Hi Petra,
so happy that I came across your blog and channel!
I don’t have psyllium, but really want to make your crackers. Can I possible add some egg white or just add
more flax meal and water?
Thank you.
Oksana
Hi Oksana – thank you for the lovely comment! ❤️ I have never tried these crackers without psyllium, but I suspect you could replace it with flax meal. I have a recipe for multi-seeded crackers in which the only binder are flax seeds, and it works just fine (https://nutritionrefined.com/super-seedy-crackers/). So, I would probably try substituting the same amount of flax seed meal for the psyllium. However, I cannot guarantee that it will work since I have never tried it. This is just what I would do if I was developing or testing a recipe. Hope it helps a little.
Thank you for taking the time to reply to my question. I will try tomorrow your receipt without psyllium. I will let you know how the cookies will come out.
Thanks again.
Adore you blog. Oksana.
Hai Oksana thanks for all ur recipes.just curious to know about the crackers .have they cooked in oven or using dehydrated?because in video not show.thanks dear
I have an oven with dehydrator settings, so I used the oven as a dehydrator. You can either dehydrate the crackers or bake them 🙂
Thank you for the recipe. At what temperature do you set your dehydrator for these crackers?
Hi Paul – 115ºF/46ºC until completely dry.
Hi Petra, why not powdered psyllium? I can’t find it whole here in Italy, so I was wondering if I could use the powdered form..
Ti abbraccio
Hi Vittoria – a great question! You can definitely use powdered psyllium. I just don’t know what the amount will be. The reason I use whole psyllium, as opposed to powdered, is that whole psyllium husk is widely available where I live. If you want to use powdered, you will need less than if you used whole. I would probably try 1/3 cup. But again, I haven’t tested it, so I can’t guarantee the results.
Thank you.. I’ll definitely try it and let you know!
Nutritional information please.
La recette semble excellente !
Serait-il possible d avoir les informations nutritionnelles pour ces biscuits svp ?
Hi Denise! For sure. One cracker has 57 calories, 4 g carbohydrates (3 g fiber, 1 g sugar), 2 g protein, and 2 g fat. Let me know if you have any other questions 🙂
Tried this recipe and absolutely loved it. My niece refers to the crackers as the “crunchies” and I must agree especially when you’re in the mood for a little healthy crunch!. On another occasion I tried omitting the husk and using flaxseed and there was not much of a crunch not sure what i did wrong so i will stick with the above recipe. Thanks so much!!
I love your channel and recipes!
Thank you so much for the comment! So happy you enjoyed the recipe 🙂 I really appreciate you taking the time to share your feedback ❤️
Tried your recipe today and am very pleased with how it turned out. I was needing a cracker recipe for a small gathering of non-keto participants for a snack. I am going to serve them with cheese and summer sausage and I am sure they will be a hit. I really like the idea of using a variety of nuts and am extremely happy I found your recipe. Thank you for the time and effort to develop your recipes.
Thank you so much for taking the time to share your feedback, Debbie! I really appreciate it! ❤️ So happy you enjoyed the recipe.
Hi, In the video you say we can use Psyllium powder instead of husks but the recipe mentions use only husks not powder. Kindly clarify?
Hi Simret – my apologies for the confusion! You can use psyllium powder, but you will need to use less (the amount as is written in the recipe is for whole psyllium husk). Psyllium powder is more concentrated, so I would probably use 1/3 cup.
Hi Petra,
I’ve made the crackers a few times now and absolutely love them. However, I struggle with the parchment paper so I’m going to try it right on the non-stick cookie sheet.
I was wondering if the crackers can be frozen in case I want to make larger batches at once.
Hi Marianna – I have a feeling that the crackers will stick to the baking sheet if you don’t use parchment paper, but give it a go 🙂 What exactly is the problem with parchment paper? I think that the crackers will freeze fine (just like regular crackers do). Just make sure you freeze them in an airtight container to protect the crackers from moisture and freezer burn.
Hi, thanks for the recipe!
Would you have any storage recommendations and information about how long do they last fresh? Any tips for preserve them long time?
Hi Eduardo – the crackers keep well in an air-tight container on the counter for up to 3 weeks. For longer term storage, freeze the crackers in an airtight container for up to 3 months.
Hi Petra,
Can i use walnuts instead of hazelnuts?
Thank you!
Yes!
Best crackers I have ever eaten. My exotic birds go nuts for them!
Lol, love the feedback! Thank you so much, Linda!❤️
Dear Petra, could you please help and advice if I can make these crackers without flax seed meal and without flax seed at all? I have all the ingredients except flax seed :))
Thank you in advance!
Hi Evgenia – I have never tried it, to be honest. However, psyllium and chia seeds are strong enough binder that the recipe will most likely work without the flax. You might want to decrease the amount of non-binding nuts (almonds, hazelnuts) but 1/4 cup though. If you give it a try, please, let me know the results.
Dear Petra, thank you a lot for your prompt reply and assistance! Once I try those crackers I will let you know definitely!
Thank you!
Thank you Evgenia!❤️
Hello Petra,
I have just tried your recipe and they are just what I was looking for. Amazing success and so delicious!
Thank you.
So happy you enjoyed the recipe, Maryline! Thank you so much for the feedback and rating!❤️
Anyone tried adding dried fruit, possibly cranberries in this recipe.. would make a great cracker for cheese?
Thanks,
Eva
Hi Eva – I have made these crackers with dried figs and they were amazing! Definitely recommend.
This looks so good! What a great way to support your health while enjoying a snack!
Thank you so much, Suzanne!
Thanks for sharing! Does it keep long?
Hi Vanessa – the crackers keep for a couple of weeks on the counter (although ideal storage for anything with nuts and seeds is in the refrigerator). For longer term storage, you can freeze the crackers for up to 3 months.
Petra, you teased us with the idea of making crackers with lentils and garbanzo. So now you’ll have to share your new recipes please!! 🙂
Hi Denise – I completely forgot about that! I do make chickpea crackers A LOT (I make a lot of different cracker recipes, lol), so hopefully, I can get around to sharing that recipe soon!