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
This was my first attempt at making crackers. I was a little intimidated, but these were a breeze to make and they are so delicious! Can’t wait to share them with friends!!
Wonderful Pam! They are a bit addictive… 🙂 Appreciate your review.
Fool-proof recipe – thank you! I didn’t have any almond flour so I used Rye, plus a couple of teaspoons of everything bagel seasoning and they were outstanding.
Perfect! Glad you enjoyed Sonal.
What alternative flour can you use? And how much. Thanks
Hi Nilima, Check out the recipe card at the bottom of the post. There are options listed there and in the notes. Let us know what you try!
Love these crackers. I took them to a party last week and everybody asked me for the recipe.
I have made them with almond flour and with wheat flour and they’re both delicious. I also used more sesame seeds to replace the hemp and added some leftover chive oil to the mix.
I flipped the whole cracker before putting it back in the oven, then broke into pieces once cool.
Making another batch tomorrow with dried rosemary.
Thank you for another great recipe.
Yes Dee- love that you are playing around with them- they are so adaptable! Thanks for the review.
All are great recipe suggestions
These look spectacular and low carb is an added welcome. 🙂
Thanks Nancy! Yes, they are low carb.
We have a local bakery/lunch spot in town that makes crackers similar to these which I’ve wanted to duplicate at home. This recipe fits the bill. Thank you, they are delicious! I did make one change by replacing 2 tablespoons of the water with roasted beet puree.
Beet puree, great idea! Glad you like these Chrissy.
No more boring crackers. Soooo healthy and tasty! I followed recipe exactly. Easy to spread with silicone spatula in 9 x 12 inch pan. I watched them in oven and took them out 5 minutes early. Crackers are a little brittle yet filling.
Glad you tried these Polly! Using buckwheat or regular flour will make them a bit more stable.
I just got them out of the oven, breaking them up before returning them back in the oven for the additional baking. They were already crispy and so delicious. I was happy when pieces broke off, giving me an excuse to eat the pieces. I can’t wait till they finally come out of the oven. So yummy!
Glad you gave them a try Dagmar!
these crackers are just what i am wanting; however the link to the “offset spatula” is not an offset utensil? An offset does not look like the one you linked.
Sorry about that, Karen. I removed the link.