Easy Seed Crackers | Gluten-Free, Low-Carb
These Easy Seed Crackers are thin, crispy, savoury, and beautifully crunchy, made with a variety of nutritious seeds and simple, wholesome ingredients. They are so easy to make at home and naturally gluten-free, keto-friendly, low-carb, vegan, dairy-free, egg-free, and nut-free. Perfect for healthy snacking, dips, cheese boards, salads, and meal prep.
Ingredients
- 1 cup flax seeds / linseeds about 165g
- 1 cup pumpkin seeds about 130g
- 1 cup sunflower seeds about 140g
- ½ cup poppy seeds about 70g
- 1 tsp sea salt
- ¾ tsp dried rosemary
- ½ tsp ground black pepper
- 1¼ cups boiling water 310ml
- Olive oil for brushing
Instructions
- Preheat the ovenPreheat your oven to 170°C / 340°F. Line two large baking sheets with parchment paper.
- Mix the seedsIn a large mixing bowl, add the flax seeds, pumpkin seeds, sunflower seeds, poppy seeds, sea salt, dried rosemary, and black pepper. Stir well to evenly combine the seeds and seasoning.
- Add the boiling waterPour the boiling water over the seed mixture and stir well. Cover the bowl and let the mixture sit for 20 to 30 minutes, or until the water has been absorbed and the mixture becomes thick, sticky, and gel-like.
- Prepare the traysBrush the parchment paper lightly with olive oil. This helps the crackers bake golden and makes them easier to remove once crisp.
- Spread the mixture thinlyDivide the seed mixture evenly between the two prepared trays. Use a spatula to spread the mixture into a very thin, even layer. Try to make it as thin as possible so the crackers bake crisp instead of chewy.
- Brush the topLightly brush the top of the seed mixture with olive oil. This helps the crackers become beautifully golden and crisp as they bake.
- Score the crackersUse a pizza cutter or pastry wheel cutter to score the mixture into your desired cracker shapes and sizes. This makes it easier to break the crackers neatly after baking
- Bake until crispBake for about 45 minutes, rotating the trays halfway through, or until the crackers are golden around the edges and feel crisp. Keep an eye on them near the end, as thin crackers can brown quickly.
- Cool completelyAllow the crackers to cool completely on the baking sheets. They will continue to firm up and become crisp as they cool.
- Snap and storeOnce fully cooled, snap the crackers along the scored lines. Store them in an airtight container to keep them crisp.
- Serve and enjoyEnjoy your homemade seed crackers on their own as a healthy snack, or serve them with your favourite dips, spreads, cheese, avocado, soups, salads, or grazing boards.
Notes
This recipe makes 2 trays
This recipe makes two tray batches because they disappear quickly. You can easily reduce all ingredients by half if you only want to make one tray. Spread them thinly
The thinner you spread the mixture, the crispier the crackers will be. If the layer is too thick, the crackers may stay a little chewy in the centre. Scoring tip
You can score the cracker mixture before baking, or you can score it halfway through baking when you rotate the trays. Both methods work well. Watch near the end
Because the crackers are thin, the edges can brown quickly. Check them near the end of baking and remove any very thin edge pieces earlier if needed. Cool completely before storing
Make sure the crackers are fully cooled before placing them in an airtight container. If they are still warm, steam can make them lose their crisp texture.
This recipe makes two tray batches because they disappear quickly. You can easily reduce all ingredients by half if you only want to make one tray. Spread them thinly
The thinner you spread the mixture, the crispier the crackers will be. If the layer is too thick, the crackers may stay a little chewy in the centre. Scoring tip
You can score the cracker mixture before baking, or you can score it halfway through baking when you rotate the trays. Both methods work well. Watch near the end
Because the crackers are thin, the edges can brown quickly. Check them near the end of baking and remove any very thin edge pieces earlier if needed. Cool completely before storing
Make sure the crackers are fully cooled before placing them in an airtight container. If they are still warm, steam can make them lose their crisp texture.
Nutrition per serving:
1 of 40 servings, Calories: 42 kcal, Protein: 1.8 g, Carbohydrate: 2.2 g, Net Carb: 0.7 g, Sugars: 0.1 g, Fat: 3.4 g, Saturated Fat: 0.4 g, Fiber: 1.6 g, Sodium: 50 mg, Calcium: 22 mgNutrition Facts Notes:
✔️ Nutrition is calculated for40 thin crackers, based on your exact seed mix and 1 tablespoon olive oil.
✔️ Net carbs are calculated as total carbohydrates minus fiber. These crackers are very low in net carbs.
✔️ Flaxseeds provide most of theomega-3 ALA, which supports heart and brain health.
✔️ Pumpkin seeds, sunflower seeds, and poppy seeds addplant-based protein, magnesium, zinc, iron, and healthy fats.
✔️ These crackers are naturallygluten-free, grain-free, dairy-free, vegan, low-carb, and keto-friendly.
✔️ They are high in fiber for their size, helping with digestion and satiety.
✔️ Magnesium, zinc, and iron are higher than regular flour-based crackers because this recipe is made fully from seeds.
✔️ Sodium mainly comes from the sea salt. You can reduce the salt slightly for a lower-sodium version.
✔️ Compared to store-bought crackers, these are more nutrient-dense, higher in fiber, lower in net carbs, and free from preservatives.
Note: These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
