Seed crackers seem to be all the rage these days. They are crunchy, flavorful, and really easy to make. Since the crackers don't contain anything but seeds, the recipe is vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, nut-free, and refined sugar-free.
I have made so many variations of seed crackers over the years. The options are endless, but the recipe below is my favorite.
The combination of colors and textures from the variety of seeds is truly impressive. These seed crackers also taste great and have a crispy texture even days after baking. How? It's the magical power of seeds, which are nutrient-dense and crunchy, leaving you feeling satisfied.
You can use any seeds you like for this recipe, but you must include at least one type of gelatinous seeds, such as flax seeds or chia seeds, which will serve as a binding agent and build structure in these crackers.
Tips for Making Seed Crackers
Ingredients
The name says it all, really. These crackers are made entirely out of seeds:
- Flax seeds: if you like a nutty flavor, you will really appreciate flax seeds. Of course, the main purpose of flax seeds in this recipe is to bind all the seeds together, but they also add a wonderful nuttiness and earthiness. If you're not a fan, you could use them in combination with chia seeds, which are practically tasteless.
- Sunflower seeds: shelled sunflower seeds have a mild, nutty flavor and a firm yet tender texture. They add to the textural variety in these crackers, but are not an essential ingredient. If you don't have them on hand, you can substitute them for coarsely chopped pumpkin seeds or more sesame seeds.
- Sesame seeds: just like sunflower seeds, white sesame seeds have a mild, nutty flavor but are sweeter and chewier. Black sesame seeds are great as well, but taste slightly bitter as a result of the hulls being present. I typically use a mix of the two.
- Salt: doesn't salt just make everything taste better? It adds savoriness, brings out nuttiness, and enhances the overall flavor of these seed crackers. Himalayan salt is my favorite as it is the ultimate mineral-rich seasoning.
How to Make Seed Crackers
Homemade crackers are one of those things that seem to be more effort than they'd be worth. But in reality, making crackers, especially these seed crackers, is surprisingly easy. Ready to learn how to make crackers?
- Mix. Add all the seeds and salt into a large bowl and stir everything until well combined. Add the water and stir once again. After about a minute, you'll notice that the mixture begins to thicken.
- Let the mixture rest. The key to making these crackers work is to allow the flax seeds absorb all the water and gel. A couple of minutes should be all you need. If you don't let the mixture rest for long enough time, the water will settle out of the mix once you spread it onto the baking sheet. If you let it rest for too long, you'll have a hard time getting the mixture spread thinly enough.
- Spread the mixture. Transfer the mixture onto a parchment paper-lined baking sheet (you might need to use more than one) and spread it into an even, thin layer. Make sure you spread the mixture as evenly as possible. The thickness of the crackers is up to you. Thinner crackers will be more delicate but more prone to breaking. Thicker crackers will be sturdier.
- Score the mixture. Using the tip of a knife, score the mixture into any shapes you like. I went with diamond shapes, but it's up to you. If you're going for a more rustic look, skip the scoring.
- Bake. Bake the crackers for 30 minutes. Then carefully flip the entire "cracker" over, peel the parchment paper off the back, and bake until the edges are golden brown, about 20 minutes. You can adjust the baking time (+/- 10 minutes) depending on how golden and crispy you prefer your seeds to be. You can also increase the oven temperature to up to 350°F/177°C, but keep an eye on the crackers because they can burn quickly.
- 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. If you haven’t scored the cracker beforehand, just break it apart into pieces.
Seed Crackers Variations
These seed crackers are literally a blank canvas for experimentation.
Like garlic? Mince it and throw it in there. Italian herbs? Delicious. Sun-dried tomatoes? A great idea! Appreciate a little bit of a kick? Add some black pepper. You can also reduce the amount of salt, half-dip the crackers in dark chocolate, and let them set. It's the perfect mix of sweet and salty.
I usually divide the mixture and make a few different types of crackers from one batch.
Note: The only two things you don't want to change are the ratio of seeds to water and the ratio of gelatinous seeds to other ingredients.
How to Store Seed Crackers
- 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
Judging from the number of crackers recipes with nuts and/or seeds on my blog, I am clearly a fan.
- 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. Flax seeds are a weak binder, but since there are no ingredients to bind (other than the flax seeds themselves), the crackers are quite sturdy.
- Nut & seed crackers: my absolute favorite seed crackers. Nutty, crunchy, and because the main binder is psyllium – a strong binder – the crackers are also very 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.
Seed Crackers
Ingredients
- ¾ cup golden flaxseed meal
- ½ cup sunflower seeds
- ⅓ cup sesame seeds
- ½ cup water
- ½ tsp. sea salt
Instructions
- Preheat the oven. Arrange a rack in the middle of the oven. Heat the oven to 300°F/150°C.
- Mix. Add all the seeds and salt into a large bowl and stir everything until well combined. Add the water and stir once again. After about a minute, you'll notice that the mixture begins to thicken.
- Let the mixture rest. The key to making these crackers work is to allow the flaxseeds absorb all the water and gel. A couple of minutes should be enough.
- Spread the mixture. Transfer the mixture onto a parchment paper-lined baking sheet (you might need to use more than one) and spread it into an even, thin layer. A spatula is great for this, but if you don’t have one, just wet your hands and kind of pat it down. Try not to leave any holes. The thickness of the crackers is up to you. Thinner crackers will be more delicate but more prone to breaking. Thicker crackers will be sturdier.
- Score the mixture. Using the tip of a knife, score the mixture into any shapes you like. I went with diamond shapes, but it's up to you. If you're going for a more rustic look, skip the scoring.
- Bake. Transfer the mixture (with the bottom sheet of parchment paper) onto a large baking sheet and bake for 30 minutes. Then carefully flip the entire "cracker" over*, peel the parchment paper off the back and bake until the edges are golden brown, about 20 minutes. You can adjust the baking time (+/- 10 minutes) depending on how golden and crispy you prefer your seeds to be. You can also increase the oven temperature to up to 350°F/177°C, but keep an eye on the crackers because they can burn quickly.
- 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 in a cool, dry, and dark place for up to 1 week (or in the refrigerator for up to 1 month). For longer term storage, freeze in an airtight container for up to 3 months.
Elisabeth
Dear Petra!
These are simply delicious! So crispy and airy... I made them this morning and just made a second batch (no it's not all gone! - but just to have a stash for us 4)
These are a good source for additional iron during pregnancy, are they not?
All the best, Elisabeth
Elina
These are delicious! Thank you very much for the recipe. I baked mine, and my oven is not great at keeping temperature, so had to bake for 20min before flipping them and baking for 20min more. The result is yummy! Hope my 3yo daughter agrees too. She's mad for bready things and oatcakes, so hope this would be a nice alternative for her at least some of the times. If you have a recipe for oatcakes or oat crackers that you can share, I'd be most grateful!
evi
i found you recently. Thank for sharing your great job,evi
PetraScott
Thank you so much, Evi!❤️
ChrisK
Do you have nutrition information on these crackers? My boyfriend is on Keto and needs to keep his carbs in check.
Thanks
PetraScott
Hi Chris - for sure! The recipe makes 24 large crackers. According to my app, 1 cracker has 60 calories, 5.0 g fat, 2.6 g carbohydrates (1.5 g fiber and 0.2 g sugar), and 2.1 g protein. Let me know if you have any more questions 🙂
Lindsay
Hi Petra,
I just made these, my kitchen smells wonderful! After several attempts at perfecting a grain free cracker, my search is over. This recipe is so simple and delicious. And best of all, no oil needed. There are enough healthy fats in the seeds. Do you know if the healthful omega-3 fatty acids are destroyed by oven baking all of these wonderful seeds? Fabulous recipe, love your videos!
PetraScott
Hi Lindsay - I am so happy the recipe turned out so well! Before I answer your question, I just wanna mention that there are different types of omega-3 fats (animal-based and plant-based). When it comes to flaxseeds and sunflower seeds specifically, research has shown that the ALA in these seeds can withstand high temperatures - meaning that baked breads, crackers, muffins, etc. with flaxseeds and sunflower seeds still offer this heart-healthy fat. Please, let me know if you have any other questions 🙂
Kay
I have a power air fryer /oven/ dehydrator with metal trays. Will that be OK?
Diana
Hi, is it possible to dehydrate those crackers on very low temperatures? Cause I wanna make them raw. Will it work?
PetraScott
Hi Diana - yes, definitely! The instructions for dehydrating the crackers are in the recipe box in the "Instructions" section (point 2).
Emilie
Hello Petra,
Thank you for the recipe. I just bought a dehydrator and I’m really new to this.
I’d like to do these crackers with honey. What do you recommend ? Thanks for your help.
PetraScott
Hi Emilie - to to honest, I have never tried this recipe with honey, so I'm not sure how it will turn out. I have made sesame brittle in the past, but not raw (only cooked).
Peppa
Can I use roasted sunflower seeds instead of raw sunflower seeds?
PetraScott
Hi Peppa - since the baking temperature is so low, the recipe should work even with roasted sunflower seeds.
Sandy
I don't have a dehydrater. Can I use the oven at 115 degrees?
PetraScott
Hi Sandy - you certainly can or you can follow the instructions for baking the crackers in the oven (in the recipe box, under instructions, point 3).
Megan
Wow this recipe looks superb! Exactly what I was looking for. I just wanted to let you know that the pop-up ads (the video ones,) cover the ingredients and part of the method when viewing from a mobile. But I love the recipe I'll have to look at some of your others.
PetraScott
Ah! I will have to contact the ad management company to fix this. Thank you so much for letting me know, Megan! If you still can't see the recipe, please, let me know and I will email it to you.
Denise
Hi Petra, I don't see the instructions for dehydrating in Step 2 or anywhere other than your comment to a reader. Maybe the ad people deleted it when fixing the other problem?? I'm going to assume it's the standard 110 deg for 8 hrs...
PetraScott
Ah, yes! If you prefer to make a raw version of these crackers, simply spread the mixture into an ⅛" thickness onto dehydrator trays lined with non-stick sheets. Dehydrate at 110°F until fully crisp. for ~ 10 hours. Time might vary depending on cracker thickness and dehydrator type. For best results, around the 6-7 hour mark, I recommend flipping the entire cracker over and peeling off the non-stick sheet to allow the cracker to crisp out better and dry out on both sides. Once ready, remove from the dehydrator, allow to cool a few minutes, then snap into pieces and enjoy.