SEED CRACKERS

Posted on: March 22, 2020. Updated on: July 12, 2023.

by Carolina Gelen

I’d like to call these 1 ingredient seed crackers! Technically speaking, there are 3 ingredients in this recipe, but when was the last time you went out of your way to buy water and salt for a recipe?!

Half of my family is currently doing keto, which means, every time I have guests over, I am providing this cool cracker option for them, instead of my regular carb filled evil cracker. Let me tell you, these are dangerous! They might be healthy, vegan, keto, gluten free and all that fun stuff, but they surely are addictive as well!

You can use any type of seeds you like, I usually buy whatever I need in bulk and make my own mix. In order for this recipe to work, you have to make sure your seed mix contains either chia seeds, either flax seeds, or either both of those at once. The chia and flax seeds will be the binder for this cracker mixture.

These crackers are truly so easy to make, you won’t even need a recipe. All you need to know is that you need 1 part water to 2 parts seeds, that’s it.

INGREDIENTS

  • 2 cups mixed seeds
    • make sure the mix contains chia seeds or flax seeds
  • 1 cup boiling water
  • a good pinch of salt, about 1 teaspoon

INSTRUCTIONS

Step 1

Add the mixed seeds into a bowl.

Step 2

Pour the boiling hot water in the bowl, on top of the seeds. Cover the bowl and let the seeds absorb all that water. This will take somewhere between 10 and 20 minutes. While waiting for those seeds to soak, preheat the oven at 175-180°C (350°F).

Seeds, in!
Water, in!
Soak, soak, soak
Soaked!

Step 3

Line your baking tray with some parchment paper, this will make it easier for you to take the crackers out once baked.

Once the water has been fully soaked, divide the seed mixture into two and add each half to a baking tray.

Evenly spread the mixture onto the baking tray and make sure it has been spread very thinly! This is a very important step, which will assure a quicker, even baking, providing a good level of crispness for our cracker. You don’t want a thick, soggy cracker, do ya?!

Step 4

Pop the baking sheet into the oven, make sure the fan is on, and let the seed mixture bake for 35-45 minutes. Mine took exactly 46 minutes. Make sure to check them from time to time, so they don’t burn.

Don’t turn up the heat, you want this baking process to go low and slow in order to properly dehydrate the crackers and get that satisfying crispness.

Step 5

Pop the huge cracker out of the baking sheet and break it apart into smaller pieces. Sprinkle some more salt on top and serve them with you favorite dip!

Store these at room temperature, in an airtight container (or just something that has a lid really) to prevent the crackers from absorbing any moisture.

One large cracker
Break it apart
And that’s what I mean by “thin”!

SEED CRACKERS

3.4 / 5. from 27

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3.4 / 5. from 27

Click to vote

Ingredients

  • 2 cups mixed seeds
    • make sure the mix contains chia seeds or flax seeds
  • 1 cup boiling water
  • a good pinch of salt, about 1 teaspoon

Instructions

  1. Add the mixed seeds into a bowl.
  2. Pour the boiling hot water in the bowl, on top of the seeds. Cover the bowl and let the seeds absorb all that water. This will take somewhere between 10 and 20 minutes. While waiting for those seeds to soak, preheat the oven at 175-180°C (350°F).
  3. Line your baking tray with some parchment paper, this will make it easier for you to take the crackers out once baked.

    Once the water has been fully soaked, divide the seed mixture into two and add each half to a baking tray.

    Evenly spread the mixture onto the baking tray and make sure it has been spread very thinly! This is a very important step, which will assure a quicker, even baking, providing a good level of crispness for our cracker. You don’t want a thick, soggy cracker, do ya?!

  4. Pop the baking sheet into the oven, make sure the fan is on, and let the seed mixture bake for 35-45 minutes. Mine took exactly 46 minutes. Make sure to check them from time to time, so they don’t burn.

    Don’t turn up the heat, you want this baking process to go low and slow in order to properly dehydrate the crackers and get that satisfying crispness.

  5. Pop the huge cracker out of the baking sheet and break it apart into smaller pieces. Sprinkle some more salt on top and serve them with you favorite dip!

    Store these at room temperature, in an airtight container (or just something that has a lid really) to prevent the crackers from absorbing any moisture.

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Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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9 thoughts on "SEED CRACKERS"

  1. Anonymous says:

    Yuuuuum!! I have a regular home oven (conventional) with no fam. Will that matter?

    1. Carolina Gelen says:

      Yes, it will definitely work! Just make sure the temperature stays constant 🙂

  2. Deedub says:

    When does the first teaspoon of salt go in. After they are spread on the sheet?

    1. Carolina Gelen says:

      It goes in when you mix the seeds with the water 🙂

  3. Ava Matasavage says:

    This looks delicious! Do you think I could sub out some of the water for sourdough starter discard? Any advice on how I would do that?

  4. May says:

    I’m giving your date syrup recipe a try! Could I add the leftover date pulp to this recipe? How would you do it?

  5. Stine says:

    I love these crackers! They are truly addicting. I just found that my seed mixture takes a lot longer than 20 mins to absorb all the water. And I’m pretty sure I got the 1:2 mixture right haha ^^ Maybe my seeds are just a little weird?