These crunchy homemade seed crackers are naturally gluten-free, packed with plant-based protein, fiber, and healthy fats, and are so easy to make with simple pantry ingredients!
The next time you’re craving seed crackers, skip expensive store-bought versions and make your own. Made with five different seeds, these crunchy crackers use flaxseed and chia seeds for binding and are packed with fiber, healthy fats, and plant-based protein while offering a delicious nutty flavor for a wholesome, satisfying snack.
Better yet, they’re SO easy to make in just one bowl with minimal prep (no kneading or rolling required). They’re also easy to customize with your favorite herbs and spices, meal-prep and freezer-friendly, and stay crisp for up to 2 weeks in an airtight container – perfect with dips (like hummus), soups, salads, and charcuterie boards.
Looking for more healthy vegan, gluten-free crackers? Try my lentil crackers, chickpea crackers, or keto crackers.
The Ingredients
- Seeds: Along with whole flax seeds and chia seeds, which are needed to bind, this seeded crackers recipe also contains sunflower seeds, pumpkin seeds, and sesame seeds. You could also use poppy seeds, nigella seeds, and hemp hearts, though.
- Chickpea flour: This keeps these high-protein crackers gluten-free and low-carb (4.6 grams net carbs per serving), while adding more protein and savory, nutty flavor. Though oat flour, buckwheat flour, or GF All-purpose flour should also work.
- Seasonings: I used garlic powder, onion powder, smoked paprika, Italian seasoning, and a little salt, but they’re easy to customize.
- Water: To bring the cracker dough together.
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
Recipe Variations
- Seasonings: This is the easiest way to customize the crackers. I.e., curry powder, taco seasoning, Za’atar, everything bagel seasoning, lemon pepper, dried rosemary or thyme, cayenne pepper/chili powder, etc.
- ‘Cheese’: Add some nutritional yeast or vegan parmesan for vegan crackers.
- For sweet crackers: Replace savory seasonings with coconut sugar, vanilla powder, cinnamon, pumpkin pie spice, and/or chopped dried fruit (like raisins/cranberries).
How to Make Seed Crackers
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper (40×30 cm), lightly greased with olive oil.
- Combine the dry ingredients in a bowl. Add the water and stir thoroughly. Let the mixture sit for 5 minutes to thicken.
- Spread the mixture evenly (about 3-4 mm thick) onto the baking sheet, using a spatula.
- Bake the multi-seed crackers in the oven for about 30 minutes (+ or – 5 minutes), or until the edges are golden and the center feels firm.
- Let the seeded crackers cool completely, then break them apart. Enjoy!
Top Tip: Score crackers halfway through baking with a knife for neat, even pieces and to make them easier to break apart after baking
Serving Suggestions
Enjoy these crunchy, high-fiber crackers alongside soups and stews, crumbled into salads, on a charcuterie board, and with your favorite dips and spreads, like:
- Hummus
- Baba ghanoush
- Guacamole
- French onion dip
- Roasted garlic white bean dip
- Spinach artichoke dip
- Olive tapenade
- Avocado pesto (with vegetables)
- Cheese (Vegan cream cheese, vegan ricotta, vegan cheddar cheese, etc.)
Sweet seed crackers pair well with seed/nut butter, fruit preserves, homemade Nutella, and/or fresh fruit.
Storage Instructions
Store: Store the fully cooled multi-seed crackers in an airtight container at room temperature for up to 2 weeks or even longer in the refrigerator. I like to add a piece of paper towel to the container to absorb any moisture and keep them extra crispy.
Freeze: In a freezer-safe, airtight container for up to 3 months. Thaw at room temp for a few minutes to enjoy.
FAQs
Why are my crackers soft?
You may have spread the batter too thick or not baked them long enough. Bake for a few more minutes, then cool completely.
Can I substitute the seeds?
Aside from the flaxseed and chia seeds, which are necessary for binding, you can use any seeds in this seeded crackers recipe.
What if they soften while stored?
Bake them in the oven or reheat them in the air fryer for a few minutes to restore their crunch.
Do I need the chickpea flour?
Technically, you can make flaxseed crackers without flour, though I prefer the flavor and overall results with it.
Top Recipe Notes
- Soak and rest: This gives the flax and chia time to absorb the water and form a gel.
- Spread it thinly and evenly: To ensure even baking and crispy crackers. Too thin and the crackers become fragile; too thick and they won’t crisp properly.
- Rotate the baking tray if needed: For even baking. Also, remove the edges early if they brown faster than the center.
- Let them cool completely: The crackers become crisp as they cool.
You Might Also Like
- Gluten-free seeded bread
- Oatmeal seed bread
- Keto seed bread
- Homemade Doritos
- Air fryer potato chips
- Air fryer zucchini chips
If you try this healthy seed crackers recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in your recreations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Crispy Seed Crackers Recipe
Video
Ingredients
- ¾ cup (120 g) whole flax seeds
- 2 tbsp (25 g) chia seeds
- ¼ cup (33 g) sunflower seeds
- ¼ cup (33 g) pumpkin seeds
- ¼ cup (33 g) sesame seeds
- ½ cup (50 g) chickpea flour
- 1/2-3/4 tsp salt
- ½ tsp each garlic powder, onion powder, smoked paprika, Italian seasoning or seasonings of choice
- 1 cup (240 ml) water
Instructions
- You can watch the video for visual instructions.Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper (40x30 cm), lightly greased with olive oil.
- Combine the dry ingredients in a bowl. Add the water and stir thoroughly. Let the mixture sit for 5 minutes to thicken.
- Spread the mixture evenly (about 3-4 mm thick) onto the baking sheet, using a spatula.
- Bake the crackers in the oven for about 30 minutes (+ or - 5 minutes), or until the edges are golden and the center feels firm.Top Tip: Score crackers halfway through baking with a knife for neat, even pieces and to make them easier to break apart after baking
- Let the crackers cool completely, then break them apart. Enjoy!
Notes
- Store the fully cooled crackers in an airtight container at room temperature for up to 2 weeks or slightly longer when refrigerated. I like to add a piece of paper towel to the container to absorb any moisture and keep them extra crispy.
Nutrition information is an estimate and has been calculated automatically
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Love this! I left out the garbanzo bean flour, and reduce the water a bit, and change the seasoning mix, so, while they were definitely variations, it turned out perfectly. Thank you !
Thank you so much! 😊 I’m so happy they turned out perfectly for you! It sounds like you found a combination that worked really well. Thanks for sharing your modifications. I’m sure they’ll be helpful for other readers too. 💚
I made the crackers yesterday but didn’t spread the mixture thinly enough. My fault. They still tasted excellent. I scored them, baked 10 minutes more. Success! I’m thinking rye flour instead of besan, with caraway seeds. Or tapioca starch with your ‘parmesan cheese.’ Thank you for sharing. Greetings from England.
Thank you so much for sharing your experience! 😊 I’m so glad they still turned out well and that you enjoyed them. 💚
Update: I tried using whole and ground flax seeds (two separate batches), and both results yielded crunchy crackers. Ela, please let us know if you try grinding the flax seeds to get the benefits of the Omega 3’s., Also, since cutting through whole pumpkin seeds and sunflower seeds to score the crackers can be challenging, I am now roughly chopping them first which makes them easier to score. Of course, as you said, you don’t have to score them. Finally, I’ve experimented with chickpea flour, almond flour, and oat flour. and I found that almond flour yields a less dense cracker.
Thank you so much for sharing all of your experiments! 😊 I’m sure they’ll be helpful for other readers. Grinding the flax seeds is definitely on my list to test. It’s also really interesting that you preferred the texture with almond flour. I appreciate you taking the time to share your results! 💚
Update: I tried using whole and ground flax seeds (two separate batches), and both results yielded crunchy crackers. Ela, please let us know if you try grinding the flax seeds to get the benefits of the Omega 3’s., Also, since cutting through whole pumpkin seeds and sunflower seeds to score the crackers can be challenging, I am now roughly chopping them first which makes them easier to score. Of course, as you said, you don’t have to score them.
I can’t wait to make these crackers I have a similar recipe. can I freeze them like I can mine thanks
Hi Cherry, yes, you can. Freeze them in a freezer-safe, airtight container for up to 3 months.
Made 1/2 batch to try them. They are AWESOME!
Tonight, I am having them with guacamole.
I never thought I would like these. The pumpkin and chia seeds are not as hard as I imagined.
This is a very good cracker!
Thank you so much Char! 😊 I’m so happy you gave them a try and loved them! They sound delicious with guacamole. Thanks so much for sharing your experience! 💚
I make a version of this recipe, but I have not added the chickpea flour. I will try your recipe because You have great recipes. Thank you for all that you do.
I have an Excalibur dehydrator, how could I convert the recipe to raw?
Hi! 😊 I haven’t tested a raw version myself, but if I were to try it, I’d replace the chickpea flour with ground flaxseed, almond flour, or ground seeds of choice. Those would be my first choices. I’d dehydrate the crackers until they’re completely crisp. If you give it a try, I’d love to hear how they turn out! 💛
Is it possible to use any other flour? I have coconut and almond flours
Hi Karen! 😊 I mention a few substitutes in the blog post. Oat flour, buckwheat flour, or a gluten-free all-purpose flour blend should all work well. I think almond flour would likely work too, but I wouldn’t recommend coconut flour since it’s much more absorbent and would change the texture. 💛
Have you ever made these crackers using ground flax seeds? I make similar crackers, but I grind the flax seeds first to absorb the omega-3 fatty acids and lignans. My understanding is that if you eat them whole, they pass through undigested. Thanks for another great recipe!
Thank you Mindy! 😊 I haven’t tried this recipe with ground flaxseed yet. I used whole flax seeds because I love the texture and crunch they add to the crackers. You’re right that ground flaxseed generally makes the omega-3s and lignans more bioavailable. That said, these crackers are very crunchy, so the seeds are chewed much more than they would be if eaten whole in something like cereal.
Thanks. Maybe I’ll try a small batch with ground flax seeds. The crackers I make are very crunchy so perhaps the ground flax won’t affect the end result. I use almond flour, ground flaxseeds, chia seeds, caraway seeds (I LOVE rye flavor!), pumpkin seeds, sunflower seeds, everything but the bagel seasoning. and water. I bake them in a countertop oven at 275 for 20 minutes, then I remove the tray, score the crackers, turn the tray, and bake for another 20 minutes. If the crackers are still somewhat soft, I allow them to sit in the oven with only residual heat, and sometimes I cover them with parchment until they’re crisp.
Sounds great, thanks so much for sharing! 🙂