Paleo | Gluten-Free | Grain-Free | Flourless | Dairy-Free | Egg-Free | No Added Sugar | Nut-Free | Vegan & Vegetrian | Low-Carb & Keto Option
I honestly can’t believe I didn’t start making these sooner! These Thin Crispy Chia Seed Crackers are seriously crisp, full of flavor and so much better than store-bought. They’re made with simple, wholesome ingredients and packed with chia, pumpkin, sunflower and hemp seeds, giving you fibre, plant protein, magnesium and nourishing unsaturated fats in every crunchy bite.
Unlike many packaged crackers made with refined flour, added sugars or unnecessary extras, these homemade seed crackers are naturally flourless, gluten-free and made with no added sugar. You can see exactly what goes into every cracker: plenty of seeds, little pieces of dried apricot, herbs, spices and just a light touch of olive oil.
The flavor is what makes them especially good. Pumpkin and sunflower seeds bring a deep toasted crunch, hemp seeds add another nutty layer, and the dried apricot gives little pockets of natural sweetness. Rosemary, thyme, smoked paprika and a subtle touch of cinnamon balance everything with a warm, savory flavor that makes these crackers very hard to stop eating.
And they’re surprisingly easy to make. There’s no flour, no dough to knead and no complicated cracker technique. Just hydrate the chia seeds, mix everything together, shape them thin and bake until beautifully crisp.
Enjoy them on their own, with cheese, hummus, avocado or your favorite dip, add them to a grazing board, or crumble them over salads for an extra crunchy topping. They’re also great to make ahead when you want a wholesome homemade snack ready to grab.
Ingredients Needed
Here’s what you’ll need to make these thin and crispy chia seed crackers:
- Chia seeds
- Hot water
- Dried apricots
- Pumpkin seeds
- Sunflower seeds
- Hemp seeds
- Rosemary
- Smoked paprika: Adds warmth, smokiness and depth.
- Thyme
- Cinnamon
- Black pepper
- Salt
- Black sesame seeds
- Olive oil
Why You’ll Love These Chia Seed Crackers
✔️ Thin and seriously crispy
They bake up beautifully thin with a deep crunch and satisfying crisp texture.
✔️ So much better than store-bought
Fresh, flavorful and made with ingredients you actually recognize.
✔️ Source of Fibre & Magnesium, with Plant Protein
Chia, pumpkin, sunflower and hemp seeds create a nutrient-dense combination of fibre, protein and magnesium.
✔️ Packed with wholesome seeds
Four different seeds bring layers of crunch, flavor, unsaturated fats, vitamins and minerals.
✔️ Sweet and savory
Small pieces of dried apricot add natural sweetness that balances the rosemary, thyme and smoky paprika beautifully.
✔️ Naturally flourless and gluten-free
No wheat, grain flour or nut flour is needed. Hydrated chia seeds naturally help hold everything together.
✔️ No added sugar
The only sweetness comes naturally from the dried apricot.
✔️ Easy to make
No kneading or rolling dough, just mix, rest, shape and bake.
✔️ Perfect for snacking and meal prep
Serve them with dips, cheese and fruit, pack them for a snack, or crumble them over salads for crunch.
How to Adapt to Your Diet
Paleo-Friendly: No changes needed. These crackers are naturally grain-free and made with seeds, dried fruit, herbs, spices, olive oil and water, ingredients commonly used in modern Paleo-style diets.
Vegan & Vegetarian: The recipe is completely plant-based.
Dairy-Free & Egg-Free: No changes needed. These chia seed crackers naturally contain no dairy or eggs.
Gluten-Free & Grain-Free: No changes needed. They contain no wheat, grains or flour.
No Added Sugar: No changes needed when using unsweetened dried apricots. All of the sugars come naturally from the fruit.
Low-Carb & Keto-Friendly Option: Omit the dried apricots. This brings the estimated net carbs down to approximately 1 g per cracker, or around 3 g net carbs for 3 crackers.
Thin & Crispy Chia Seed Crackers
Ingredients
- ⅓ cup + 2 tbsp chia seeds about 88 g
- 1¼ cups hot water 300 ml, divided, plus a little extra if needed
- ¼ cup + 2 tbsp dried apricots about 50 g, finely chopped
- ¼ cup pumpkin seeds if large roughly chopped (about 30 g)
- ¼ cup sunflower seeds about 35 g
- ¼ cup hemp seeds about 40 g
- 1 tsp rosemary
- 1½ tsp smoked paprika
- ½ tsp thyme
- ⅓ tsp black pepper
- ⅓ tsp ground cinnamon
- ⅓ tsp salt or to taste
- Black sesame seeds for sprinkling
- Olive oil for lightly brushing the parchment and tops
Low-Carb & Keto-Friendly Option:
- Omit the dried apricots.
Instructions
- Prepare the Oven and TrayPreheat the oven to 170°C (340°F) fan.Line a large baking tray with parchment paper and lightly brush the paper with olive oil.
- Hydrate the Chia SeedsAdd the chia seeds, rosemary, smoked paprika, thyme, black pepper, cinnamon and salt to a large mixing bowl.Pour in 1 cup (240 ml) hot water and stir thoroughly.The water can be freshly boiled from the kettle and allowed to stand briefly before adding. It does not need to be actively bubbling when poured over the chia seeds.
- Add the Seeds and ApricotsAdd the finely chopped dried apricots, pumpkin seeds, sunflower seeds and hemp seeds.Pour in the remaining ¼ cup (60 ml) hot water and stir thoroughly until everything is evenly combined.Cover the bowl and let the mixture rest for 10 to 15 minutes, until the chia seeds have absorbed the water and the mixture becomes thick and gel-like.If the mixture becomes too thick to spread comfortably, add a little more hot water, 1 tablespoon at a time, until spreadable but not runny.
- Shape the CrackersSpoon portions of the mixture onto the prepared baking tray.Place a round cookie cutter or metal ring around each portion, then use a small silicone spatula or the back of a spoon to spread the mixture evenly to the edges.Keep each cracker thin and evenly shaped throughout so the edges and center crisp at the same rate.Carefully lift away the ring and repeat with the remaining mixture.
- Finish the TopsSprinkle the crackers with black sesame seeds.Lightly brush or spray the tops with a little olive oil.
- Bake Until CrispBake for 15 minutes.Rotate the baking and continue baking for another 10 to 15 minutes, or until the crackers look dry, deeply golden and crisp.
- Crisp the Centers if NeededIf the edges are crisp but the centers still feel slightly soft, move the tray to the top level of the oven and bake for approximately 5 minutes more.Watch closely during these final minutes, as the seeds and dried apricot can darken quickly.
- Cool CompletelyRemove from the oven and leave the crackers to cool completely on the baking tray.They will continue to firm and become crispier as they cool.
- ServeEnjoy them on their own, with hummus, avocado, cheese, dips or fresh fruit, or crumble them over salads for a delicious crunchy topping.
Notes
- Even thickness matters: Keep each cracker thin and evenly spread so the center crisps before the edges become too dark.
- Water: Chia seeds can absorb slightly different amounts of water. If the mixture is too thick after resting, add hot water 1 tablespoon at a time.
- Apricot: Use unsweetened dried apricots if you want to keep the recipe free from added sugar.
- Low-Carb & Keto-Friendly Option: Omit the dried apricots. The estimated nutrition drops to approximately 1 g net carb per cracker.
- Crispness: Let the crackers cool completely before judging their final texture, as they continue to crisp as they cool.
- Storage: Once completely cool, keep them in an airtight container to protect their crisp texture.
Nutrition Facts per Serving, 1 Cracker
Nutrition per serving: 1 of 29 crackers, Calories: 66 kcal, Protein: 3 g, Carbohydrate: 5 g, Net Carb: 3 g, Sugars: 2 g, Fat: 5 g, Saturated Fat: 1 g, Fiber: 2 g, Sodium: 30 mg, Calcium: 35 mg, Magnesium: 45 mg, Iron: 1 mgNutrition Facts per Serving, 1 Cracker Without Apricots
Nutrition per serving: 1 of 29 crackers, Calories: ~58 kcal, Protein: ~3 g, Carbohydrate: ~3 g, Net Carb: ~1 g, Sugars: <1 g, Fat: ~5 g, Saturated Fat: ~0.6 g, Fiber: ~2 g, Sodium: ~30 mg, Calcium: ~35 mg, Magnesium: ~45 mg, Iron: ~1 mgNutrition Facts Notes
✔️ Naturally Gluten-Free & Flourless ✔️ Source of Fibre ✔️ Plant Protein from Seeds: Chia, pumpkin, sunflower and hemp seeds contribute approximately 3 g of protein per cracker. ✔️ Source of Magnesium: Each cracker provides approximately 45 mg magnesium, around 14% of the Australian regulatory RDI of 320 mg. ✔️ Chia Seeds Provide Plant-Based Omega-3 ✔️ Unsaturated Fats from Seeds ✔️ Naturally Mineral-Rich Ingredients: The combination of seeds contributes magnesium, iron, zinc, phosphorus, calcium and other micronutrients. ✔️ Naturally Sweetened with Apricots ✔️ No Added Sugar ✔️ Paleo-Friendly ✔️ Naturally Vegan & Dairy-Free ✔️ Nutrient-Dense, Not Low-Calorie: Seeds provide fibre, protein, minerals and unsaturated fats, but they are also naturally energy-dense, so portion size still matters. ✔️ Great for a Balanced SnackWithout Apricots
✔️ Low-Carb Option: Without the dried apricots, each cracker provides approximately 1 g net carb, making them suitable for many lower-carb eating styles. ✔️ Keto-Friendly Option: Three apricot-free crackers provide approximately 3 g net carbs, so they can fit into many ketogenic diets when they fit within your individual daily carbohydrate target. ✔️ No Added SugarNutrition Disclaimer: Nutrition values are estimates based on 29 crackers. Exact values will vary depending on the weight and brands of the seeds and dried apricots, the amount of black sesame used for topping, cracker size and how much olive oil remains after lightly brushing the pan and crackers.
