Seed Crackers Crispy Healthy Snack (Printable)
Thin, crunchy seed crackers of chia, sunflower, pumpkin and sesame, baked until golden for low‑carb, vegan snacking.
# What You'll Need:
→ Dry Ingredients
01 - 1/2 cup chia seeds
02 - 1/2 cup sunflower seeds
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/4 cup sesame seeds
05 - 1/4 cup flaxseeds
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon dried herbs such as rosemary or thyme
→ Wet Ingredients
09 - 1 cup water
# How To Cook:
01 - Preheat oven to 300°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, blend all seeds, sea salt, garlic powder, and dried herbs until evenly distributed.
03 - Pour water over the seed mixture and mix thoroughly. Allow to sit for 10 minutes until it reaches a gel-like texture.
04 - Transfer mixture onto the prepared baking sheet. Using a spatula or back of a spoon, spread evenly into a very thin layer, approximately 1/8 inch thick. Lightly score the surface with a knife or pizza cutter to form cracker shapes.
05 - Bake for 1 hour, rotating the tray halfway through the cooking time. Continue baking up to 10 minutes more if necessary, until edges are golden and texture is crisp.
06 - Remove tray from oven and allow to cool completely. Break cooled sheet along scored lines into individual crackers.
07 - Place crackers in an airtight container and store at room temperature for up to one week.
# Expert Suggestions:
01 -
- They come together with just seeds, water, and a dash of creativity—no fancy flours or kneading.
- The endless flavor twists mean boredom never stands a chance in your snack rotation.
02 -
- Spreading the mixture too thick makes the center stay soft—thin and even is key for crunch.
- Letting the mixture rest before baking gives the seeds time to gel, and skipping this step leads to crumbly crackers.
03 -
- Rotate your tray halfway through baking for perfectly even crunch.
- Press down extra firmly when spreading to avoid uneven spots that don’t crisp.