Crunchy, flavorful, and full of nutrients, these healthy seed crackers will soon be your new favorite snack. Plus, they’re naturally gluten-free and easy to make. All you need is a mix of four different seeds, plus salt, water, and your favorite herbs and spices.

Why These Seed Crackers Are Special 

This recipe is a riff on flax seed crackers but boosts the flavor and nutritional profile with a variety of seeds and herbs for the ultimate homemade cracker. Here’s a few reasons why you’ll love them.

• They’re much healthier than packaged kinds. When it comes to healthy crackers, many store-bought options have fillers and preservatives to extend their shelf life. But you won’t have to worry about any of that since this recipe is made fresh from scratch.
• They’re highly nutritious. Seeds are one of the simplest superfoods you can incorporate into your routine — they’re loaded with fiber and rich in vitamins, minerals, antioxidants, and so much more. 
• They’re an easy and delicious snack to keep on hand. When you’re craving a salty crunchy snack, these are the perfect solution. They’re a cinch to whip up and far healthier than potato chips. Just keep a batch handy and ready to go! 

Seed Crackers Ingredients

• Seeds: I’m using a mix of pumpkin seeds, ground flax seeds, sesame seeds, and chia seeds. But feel free to swap in any other seeds you’d like!
• Water: The water acts as a binder, especially when mixed with the chia seeds and flax seeds – they all magically gel together. 
• Optional Spices: I’ve added garlic powder, onion powder, thyme, basil, and salt. But feel free to get creative with other dried herbs and spices. I think smoky paprika, za’atar spice, or everything bagel seasoning would be awesome!

Find the printable recipe with measurements below.

How To Make Seed Crackers

First, blitz the pumpkin seeds. Because you want everything to be a smooth and fine texture you’ll start by blitzing the pumpkin seeds in a small food processor until it resembles coarse sand. 

Then, stir everything together. Add the ground pumpkin seeds along with the ground flax seeds, sesame seeds, chia seeds, salt, and water to a bowl and stir it all together. After you’ve stirred for a minute or so, you’ll notice the mixture start to thicken (thanks to the chia seeds). 

Roll out the seed mixture into a flat layer. Spread half the mixture onto a piece of parchment paper, cover it with another piece of parchment paper, and roll it out. It’s up to you on how thick or thin you’d like the crackers. Thinner chips will cook faster and be more delicate, but will also be more prone to breaking. Thicker chips are better to use for scooping up dips.

Be patient with baking! Score the chips for easy breaking, then bake in a 200°F oven for 2 ½ to 3 hours (thicker chips will take longer). The key here is to cook them low and slow to properly dehydrate. Once they’ve cooled, break them up and enjoy! 

COMMON QUESTIONS

These Crackers Pair Well With

• All sorts of creamy dips: You can serve these with classic hummus (or my roasted red pepper hummus), spinach artichoke dip, baba ganoush, and so much more!
• Spoonfuls of creamy salads: Pile tuna salad, chicken salad, or even salmon salad onto these crackers for a creamy and crunchy bite.

More Homemade Chips

• Herbed Cassava Tortilla Chips
• Baked Plantain Chips
• Kale Chips
• Apple Chips

Recipe originally posted January 2016, but updated to include new photos and information.