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.
To be honest, I didn’t start making my own crackers until a few years ago when my friend shared a recipe with me for raw (or baked) multi-seed crackers. Ever since then, I have been hooked. I actually find that making crackers is easier and faster than making breads. Both my husband and my children actually prefer these nut and seed crackers to nut and seed bread. Perhaps it’s the crispy, crunchy texture, the slightly toasted flavor, or the mere convenience of a quick snack…I’m not sure but I am with them on this.
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
The ingredients for the nut and seed crackers are exactly the same as the ingredients for this nut and seed bread. That’s right. The same recipe with a different method.
- 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 bread 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. But 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 the crackers.
How to Make Nut & Seed Crackers
If you have ever made my nut & seed bread, you know that the process is really quick easy (especially compared to traditional homemade bread). 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 the dry ingredients. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined.
- Make the dough. Add the water into the bowl with the dry ingredients and mix again. As the gelatinous seeds and psyllium absorb water, all the ingredients will sort of clump together into a very thick dough. If the dough 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 dough. Spoon a little bit of the dough onto 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 dough, just grab a little bit of the dough and patch it. I usually use a rolling pin and just roll the new piece over the hole.
- Score the dough. Remove top layer of baking paper and using the tip of a knife, score the dough 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 dough (with the bottom sheet of parchment paper) onto a large baking sheet and bake it at 350ºF/175ºC 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, 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.
How to Store Nut & Seed Crackers
- To keep fresh: transfer the crackers into an airtight container and store in a cool, dry, and dark place for up to 2 weeks. Alternatively, you can also refrigerate the crackers for up to 1 month.
- To freeze: transfer the crackers into an airtight container and freeze for up to 3 months.
If the crackers soften while storing (they shouldn’t if you keep them in an airtight container), toast them in the oven on a baking sheet at 300ºF/150°C for 5 to 7 minutes. After cooling, the crackers will become crispy again.
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.
MORE SEED CRACKER 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 flaxseeds, so other than being slightly nutty, they are very neutral in flavor. The texture depends on whether you make the crackers from whole flaxseeds (crunchy and slightly brittle) or ground flax seeds (chewier and quite sturdy).
- Multi-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 multi-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.
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
- 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 the dry ingredients. Add all the nuts and seeds, sunflower seeds, psyllium, and salt into a large bowl and mix until well combined.
- Make the dough. Add the water into the bowl with the dry ingredients and mix again. You will end up with very thick dough. If the dough 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 dough. Divide the dough into thirds. Place the first third of the dough in between two pieces of parchment paper. Using a rolling pin, firmly roll out the dough into a thin sheet. Remove top layer of baking paper and using the tip of a knife, score the dough into shapes you like (I chose triangles but it’s up to you). Repeat with remaining dough.
- Bake. Slide the parchment paper with the dough onto a baking sheet and bake for 20 minutes. Remove the cookie sheet from oven, flip the whole cracker over* (if it breaks a bit, don’t worry!) and peel the parchment paper off of the back. Bake for another 10 minutes, until crispy and golden around the edges.
- Cool. Transfer the baked/dehydrated crackers 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 2 weeks. For longer term storage, freeze in an airtight container for up to 1 month.