Ingredients
Scale
- ½ cup ground flax seeds (flax meal)
- ¼ cup chia seeds
- ½ cup sunflower seeds (raw, hulled)
- ½ cup pumpkin seeds/pepitas (raw, hulled)
- ¼ cup sesame seeds (white, black, or mixed)
- 1 cup water
- 2 tablespoons olive oil (or melted coconut oil)
- 1 teaspoon sea salt (plus more for sprinkling)
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried rosemary or Italian seasoning (optional)
- Pinch of black pepper
Instructions
- Preheat and Prepare: Preheat your oven to 325°F (165°C). Line a large baking sheet with parchment paper. If you want to make two thin batches for extra-crispy crackers, prepare two baking sheets.
- Mix the Dry Ingredients: In a large mixing bowl, combine the ground flax seeds, chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, salt, garlic powder, onion powder, and any optional herbs or spices you’re using. Stir everything together until well mixed.
- Add Liquids: Pour in the water and olive oil. Stir thoroughly with a wooden spoon or rubber spatula until all the seeds are evenly moistened and the mixture starts to come together. It should look thick and gel-like.
- Rest the Mixture: Let the mixture sit for 5-10 minutes. During this time, the chia and flax seeds will absorb the water and create a thick, spreadable consistency that holds together. The mixture should be thick but spreadable – if it’s too thick, add 1-2 tablespoons more water.
- Spread on Baking Sheet: Transfer the seed mixture to your prepared baking sheet. Using your hands, an offset spatula, or the back of a large spoon, spread the mixture into a thin, even layer. Aim for about ⅛-inch thickness – the thinner you spread it, the crispier your crackers will be. Make sure to spread it all the way to the edges and corners for even baking.
- Score the Crackers: Using a sharp knife or pizza cutter, score the mixture into squares or rectangles (whatever size crackers you prefer). Don’t cut all the way through – just make indentations that will make breaking apart easier later. Sprinkle a little extra salt on top if desired.
- Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes. After about 15 minutes, check on them. The edges should be starting to brown and curl up slightly. If the edges are browning too quickly, reduce heat to 300°F.
- Check for Doneness: The crackers are done when they’re golden brown, dry to the touch, and the edges are starting to lift from the parchment. The center should feel dry and firm, not soft or moist. If needed, bake for an additional 5 minutes, watching carefully to prevent burning.
- Cool Completely: Remove from the oven and let the crackers cool completely on the baking sheet. They’ll continue to crisp up as they cool. This is important – cutting them while warm will make them crumbly. Once fully cooled (about 15-20 minutes), break apart along the scored lines.
- Enjoy and Store: Your crackers are ready to enjoy! Store any extras in an airtight container at room temperature.
Notes
- Thickness Matters: The thinner you spread the mixture, the crispier your crackers will be. Aim for ⅛-inch thickness or even thinner if possible.
- Watch the Edges: The edges brown faster than the center. If they’re getting too dark, reduce the oven temperature slightly or cover the edges with foil.
- Seed Substitutions: Feel free to swap seeds based on what you have! Hemp hearts, poppy seeds, or even chopped nuts work well.
- Crispiness Test: If crackers seem soft after cooling, return them to a 300°F oven for 5-10 more minutes.
- Scoring is Key: Don’t skip scoring before baking – it makes breaking apart so much easier and creates uniform crackers.
- Storage: Properly dried and stored crackers will stay crispy for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: International
- Diet: Gluten Free
Nutrition
- Serving Size: About 5-6 crackers (⅛ of recipe)
- Calories: 145
- Sugar: 0.5g
- Sodium: 295mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 5g
- Protein: 05
- Cholesterol: 0mg