Seed crackers are easy to make yet packed with texture and nutrients! Crispy, wholesome, and gluten-free — perfect for snacking and serving.
- ½ cup (3 oz/85 g) chia seeds
- ¼ cup (1 ½ oz/43 g) raw sunflower seeds
- ¼ cup (1 ½ oz/43 g) raw pumpkin seeds
- ¼ cup (1 ¼ oz/35 g) raw sesame seeds
- ¼ cup (1 oz/28 g) ground flax seeds (flax meal)
- ½ teaspoon salt
- 1 cup (8 fl oz/240 ml) water
- 2 tablespoons olive oil
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Preheat the oven to 325°F (165°C) and line a half sheet (13x18 inches/33x46 cm) baking pan with parchment paper. Set aside.
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In a medium bowl, combine the chia, sunflower, pumpkin and sesame seeds, ground flax and salt.
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Add in the water and olive oil and stir to combine.
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Let the mixture rest for just 3-5 minutes, until it begins to thicken. (See notes about resting too long)
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Pour the mixture onto the prepared baking sheet and use an offset spatula to spread in a thin, even layer all the way to the edges of the pan.
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Bake for 50-60 minutes, until crisp and dry, and the edges are beginning to brown.
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Let cool completely on the pan before breaking into pieces. Store in an airtight container for up to 5 days.
- Pick your seeds: You can switch out the sunflower, pumpkin, and sesame seeds for other seeds in this healthy crackers recipe, but keep the proportions the same.
- Must-haves: You must include the chia seeds and flax meal, as both of these ingredients bond the seeds together.
- Timing is crucial: Once you mix all of the ingredients, don’t let the mixture sit for longer than five minutes before you begin to spread it, or it will thicken too much and become difficult to spread thin.
- Select the proper pan: For the proper consistency, be sure to use a half sheet pan and no smaller, or the crackers may be too thick and not crisp properly.
- Enjoy right away! Unlike Homemade Ritz Crackers or Cheez Its Crackers, this crunchy snack will go soft after five days so it's best eat the batch within a few days.