These homemade Seed Crackers are irresistibly crispy, crunchy, and full of delicious toasted flavor! Made with a wholesome mix of seeds, they’re naturally gluten-free, vegan, and low-carb. Easy to make and perfect for snacking, dipping, or topping with avocado. Video included!
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These Seed Crackers are so ridiculously good, I have to hide them from my husband! He’s been known to eat an entire batch in one sitting, and I can’t say I blame him. They’re light, crispy, wonderfully crunchy, and full of rich, toasty flavor.
Made with a wholesome blend of seeds, almond flour, olive oil, and water, these homemade crackers are naturally gluten-free, vegan, and surprisingly easy to make. I love keeping a stash on hand for afternoon snacking or a quick lunch topped with avocado and fresh sprouts. They’re also delicious with hummus, dips, or alongside a cheese board.
Best of all, they’re endlessly adaptable. Once you master the basic recipe, you can experiment with different seeds, herbs, and seasonings to make them your own.
These are delicious! I've made them twice and perfect both times. Also, you are one of my favorite websites! Great recipes & instructions!
Why you’ll love these Seed Crackers!
Irresistibly crispy and crunchy. A delicious blend of seeds bakes into thin, rustic crackers with a wonderfully nutty, toasted flavor.
Wholesome and nourishing. Packed with fiber, healthy fats, and plant-based protein from sunflower seeds, pumpkin seeds, flax, chia, and hemp.
Naturally gluten-free and vegan. Made without wheat flour, eggs, or dairy, these crackers are a delicious option for a variety of dietary needs.
Easy to make. Simply mix the ingredients, let them thicken, spread onto a baking sheet, and bake until crisp.
Endlessly adaptable. Add your favorite herbs, spices, or seasonings, and enjoy them with everything from hummus to avocado toast.
Seed Cracker Ingredients
- Almond flour: Adds a delicate, nutty flavor and helps give the crackers structure while keeping them gluten-free.
- Sunflower seeds: Bring a delicious, toasted flavor and satisfying crunch.
- Pumpkin seeds: Add hearty texture, richness, and a boost of plant-based protein.
- Sesame seeds: Give the crackers a wonderfully nutty, savory flavor. Use white or black sesame seeds.
- Ground flaxseeds: Help bind the crackers together naturally without eggs.
- Chia seeds: Absorb moisture and work with the flaxseeds to hold everything together.
- Hemp seeds: Add a delicate, nutty flavor and extra plant-based protein.
- Extra virgin olive oil: Adds richness and helps the crackers bake up crisp.
- Sea salt: Enhances the natural flavors of the seeds.
- Water: Hydrates the flax and chia seeds, creating the binder that holds the crackers together.
How to make Seed Crackers
Step 1: Combine the dry ingredients. Add the almond flour, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, chia seeds, hemp seeds, and salt to a large bowl. Stir to combine.
Step 2: Add the liquids. Pour in the water and olive oil, stirring until everything is evenly moistened. Let the mixture sit for about 10 minutes, allowing the flax and chia seeds to absorb the liquid and help bind everything together.
Step 3: Spread the mixture. Transfer to a parchment-lined 18 x 13-inch baking sheet. Using a wet offset spatula, spread the mixture into a thin, even layer, reaching the edges of the pan. Aim for slightly less than 1/4 inch thick.
TIP: Take an offset metal spatula dipped in water and smooth and flatten the mixture, working it to the edges of the pan. Keep dipping your spatula in water- this makes all the difference!
Step 4: Score the crackers (optional). For neat, uniform crackers, score the mixture before baking. For a more rustic appearance, leave it whole and break it into pieces after baking.
Step 5: Bake until crisp. Bake according to the temperature and timing in the recipe card, until the crackers are dry, golden, and crisp. Let cool completely before breaking apart and storing.
Chef’s Tips
- Spread the mixture evenly. This is the secret to crispy seed crackers! Aim for a thin, uniform layer so the crackers bake evenly. Thick spots may stay soft while thinner edges become overly browned.
- Use a wet offset spatula. Dip your spatula in water as you spread the mixture. It prevents sticking and makes it much easier to smooth the seeds into an even layer.
- Don’t skip the resting time. Allowing the flax and chia seeds to absorb the water helps bind everything together so the crackers hold their shape.
- Let the crackers cool completely. They will firm up as they cool. Wait until fully cooled before breaking apart and storing.
- If your crackers aren’t crispy: Return them to a low oven for a few more minutes to dry them out, watching carefully to prevent burning.
- Get creative with seasonings. Try dried rosemary, garlic powder, everything bagel seasoning, or a pinch of smoked paprika. For an Asian-inspired variation, experiment with sesame oil, tamari, and a little dulse seaweed.
How to Store Seed Crackers
Allow the seed crackers to cool completely before storing. Keep them in an airtight container at room temperature for up to 2 weeks, provided they are thoroughly baked and completely dry.
To keep them crispy: Store in a cool, dry place and avoid exposing them to moisture. If they soften, place them in a low oven for a few minutes to restore their crunch, then cool completely.
To freeze: Freeze completely cooled crackers in an airtight container for up to 2 months. Thaw at room temperature and re-crisp in the oven if needed.
What To Serve With Seed Crackers
- Creamy Hummus
- Basil Whipped Cottage Cheese Dip ( low carb)
- Smoky Harissa Red Pepper Dip
- French Onion Dip
- Lemony Artichoke White Bean Dip
- Baba Ganoush
- Muhammara Dip
Seed Crackers FAQs
Are seed crackers gluten-free?
Yes! These homemade seed crackers are made with almond flour and a blend of seeds rather than wheat flour, making them naturally gluten-free. If you have celiac disease, be sure to use certified gluten-free ingredients to avoid cross-contact.
Why aren’t my seed crackers crispy?
The most common reasons are spreading the mixture too thickly or not baking it long enough. Spread the mixture evenly, bake until thoroughly dry, and let the crackers cool completely. If needed, return them to a low oven to crisp up.
Can I make seed crackers without almond flour?
Almond flour helps give these crackers structure and a delicate, nutty flavor. Replacing it may change the texture and liquid balance, so I recommend sticking with the recipe as written unless you’ve tested an alternative.
Turn the seed crackers into a light and healthy lunch, or even use them as morning “toast” topped with seasoned avocado or almond butter and honey.
They’ll make a lovely addition to your next cheese platter or charcuterie board, adding a beautiful homespun feel, elevating flavor and nutrition.
And don’t forget to stash some away for yourself! 😉 Enjoy! ~ Tonia
Watch How to Make Seed Crackers
More favorite gluten-free recipes!
- All our gluten-free recipes!
- Gluten-Free Bread
- Maple Pecans
- Energy Balls (Vegan, Gluten-Free, No-Bake!)
- Cowgirl Cookies
Description
These homemade seed crackers are crispy, crunchy, and easy to make! Packed with wholesome seeds, they’re naturally gluten-free, vegan, and delicious.
Ingredients
- 1/2 cup almond flour (substitute teff flour, whole wheat flour, rice flour….etc.)( see notes)
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup ground flax, can also use whole seeds (see notes)
- 1/4 cup chia seeds
- 1/4 cup hemp seeds
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 cup water
Instructions
- Preheat oven to 300 degrees.
- Mix. Place all dry ingredients in a medium bowl and mix. Stir in the wet ingredients. It will be quite soupy. Let it sit just a minute or two, just until it starts to bind together; if it sits too long, it can be a bit challenging to spread on the pan.
- Spread. Dump onto a non-stick baking mat (or oiled parchment paper) placed on an 18 x 13-inch baking sheet. Spread out the mixture with a rubber spatula, getting it as evenly distributed on the pan as you can (about a ¼ inch thick). Then take an offset metal spatula dipped in water and smooth the mixture, working it to the edges of the pan. Keep dipping your spatula in water- this makes all the difference! Try to keep the thickness even; it should fill the entire sheet pan, and the crackers will be slightly less than ¼ inch thick.
- Score. Once smooth and even, score the crackers with the spatula or a straight-edge dough scraper. ( Alternatively, you could leave unscored and break apart after baking.) It is important that you just gently press down to imprint through the cracker and lift it up to the next spot rather than drag your edge through the dough.
- Bake. Put the sheet pan in the oven on a middle rack. Bake for 50 min- 1 hour (they will start to brown around the edges and smell toasty). Remove from the oven.
- Divide. Break up the crackers when just cool enough to handle and turn the crackers over on the cookie sheet.
- Crisp. Slide back into the oven with the oven temp turned off. Leave crackers in the cooling oven for another 15-20 minutes or until crisp through. They will crisp more as they cool.
Notes
How to store: Store in an airtight container. Will keep for up to 2 weeks.
The flax is vital to binding everything together, other than that this recipe is super flexible. You can use whole or ground seeds. I use ground flax seeds when using almond flour for more stability.
Almond flour keeps these crackers very lightly and crisp, they may not hold up to heavier toppings.
Teff flour gives the crackers a delicious earthy flavor and perfect firmness for the more moist toppings.
Adjust seeds to what you have on hand. Influence with savory or sweet components. Use coconut oil instead of olive, add 1/2 cup coconut flakes, 1/2 teaspoon turmeric, 1/2 teaspoon ginger, 2 tablespoons coconut sugar (optional!). Or try adding 1 teaspoon sesame oil, 1 tablespoon tamari (adjust salt by 1/2), 1/4 cup dulse seaweed flakes, 1/4 teaspoon red pepper flakes.
Nutrition
- Serving Size: 4- 2″ square crackers
- Calories: 208
- Sugar: 0.4 g
- Sodium: 198.1 mg
- Fat: 16.2 g
- Saturated Fat: 1.9 g
- Carbohydrates: 8.2 g
- Fiber: 5.6 g
- Protein: 6.9 g
- Cholesterol: 0 mg
We are WFPB, no oil. What should we use instead of the oil. I read the comments but no one commented about the oil.
Hi Phil, I haven’t tried this, but think you could make this with flax meal mixed with water for the oil. I’m just guessing here though!
Hi Phil, The oil just makes the crackers a little more tender and crisp. You can totally make them without it.
We used buckwheat flour as another gluten free option, and skipped the chia seeds. Literally dipped it in everything – just nice to know you’re getting a wholesome cracker.
Love buckwheat! Glad you enjoyed! Appreciate you taking time to review.
These are really fabulous! Super easy to make. Followed exactly using Teff flour. Very yummy. Will try to switch up the ingredients for some variety the next time.
Yum! I love teff flour. Have fun playing around.
These crackers are so delicious and healthy! Peanut butter and your hummus are my go to toppers. When I tell people I make my own crackers they can’t believe it. But these are so easy, my cupboard is never without them!
Thank you for a great snack item!
Great to hear this Lesley!
These are delicious! I’ve made them twice and perfect both times. Also, you are one of my favorite websites! Great recipes & instructions!
Thanks Katie! So nice to hear all of this. 🙂
So easy w great nutty flavor. Versatile flavor adjustments. Will add chile powder/flakes next time. No need to buy crackers again!
Perfect Errol! Thanks for the review!
Amazing – never have to buy another cracker ever!! Goes with everything or perfect on its own. love ❤️
Glad you gave them a try Joanne!
Absolutely the best – will never buy crackers again. So easy and so yummy 😋
Glad you liked these Joanne!
these are fabulous!
So happy you like them!
Hi
Is it possible to get the serving size.
Approx 4- 2″ square crackers.
I’ve made this multiple time. It’s a favorite!
So glad to hear you are enjoying!
These are DELICIOUS! They satisfy my need for crunch and flavor ❤️
Yay! Great to hear.
Delicious!
Loved the crackers. a great substitute for bread too.
Glad you enjoyed!
I have made this recipe many tines using oatmeal flour instead of almond flour. I also add ground black pepper and garlic powder to the mix. Once spread out on the baking sheet I sprinkle different herbs or spices in rows: oregano, fennel seed, cumin seed or crushed coriander seed. It comes out great each time. I will try sprinkling some rosemary next time!
Oooo…I like it!
Awesome crackers, high protein, delicious and easy to make!
Great to hear Danielle!
Delicious–kind of like Trader Joe’s Norweigan seed crackers. I didn’t have hemp seeds, so I left them out. Crispy and savory!
So glad you tried them and enjoyed!
Love, love, love these. I make them all the time. These maybe the world’s healthiest addictive snack.
Yes! Totally agree Ellen!
Great recipe! I replaced the hemp seeds adding some more sunflower seeds! Excellent taste!
Perfect! Glad you like!
Could lupin four be used in place of almond flour?
Great question! We have not tried making the crackers with Lupin flour yet- but it seems like it should work? If you try it, let us know-super curious!
Great recipe! I added a little garlic powder and black pepper to mine….wow!
Ooo that sounds good Usha!
What is one serving?
About 4- 2″ square crackers.
What are your thoughts on using Bob’s Red Mill 1 to 1 gluten free flour?
In place of the Almond flour? That would work!
Can’t wait to try this! I love how you give suggestions to what you have on hand and for future ingredients to try. It will be fun to use this as a base and experiment!
Thanks Marita, we’d love to hear your favorite combination.
I love your recipes, but I must point out that it doesn’t do us any good to give us the nutrition per serving when you haven’t told us how many servings there are.
A lot of us are on diets where we need to know how much of a nutrient is in a recipe to know whether or not it will work for us.
Hi, gotcha. I see we accidientally omitted this here. So the nutirional info is based on 12 servings- so 1/12 of a batch would be the serving size – if that helps at while we get this sorted.
These are super easy and tasty. They’re a great snack. I use the crumbs as a salad topping.
Yes Siena! Perfect!
I love this recipe but find the spreading of the cracker dough very difficult. My daughter suggested that I put it between 2 oiled parchment sheets and roll it out. Would that work???
Also as I don’t have an 18 x 13 pan I have been doing it on 2 – 9 x 13 pans. Anne Ott
Hi Anne, That would certainly work. But I also have played around with dumping on the pan immediately after mixing, when it is still loose- it is so much easier to spread especially using the back of a metal spatula. Any sized pan will do!
Hello Tonia
Thank you. I took my crackers to a social and have now sent your recipe to all as well as the Feasting at Home website.
The only problem I have is setting up my special list of recipes on your website. Any comments on the best way to do that would be appreciated. I am not very computer savvy. Anne
Hi Anne, you can create a recipe box- just click the heart icon on the top of the home page. 🙂