Ultimate Seed Crackers (Flax Seed Crackers)
Flax seed crackers are a crunchy, flavorful, homemade cracker recipe that’s naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they’re super easy to make and great for snacking.
Seed crackers are adaptable with numerous herbs and spices and perfect for scooping up any of my dips or hummus recipes (I’m slightly addicted to hummus and have listed several flavors below).
Ultimate Seed Crackers – Boosted Flax Seed Crackers
When it comes to healthy crackers and munchies store-bought options usually aren’t the best. Many times they’ve got fillers and preservatives I’d rather go without.
That’s where homemade seed crackers come in! This recipe is a riff on flax seed crackers but boost the flavor and nutritional profile with a whole variety of seeds and herbs. And they’re so easy to make you’re gonna love them.
What are the Ingredients in these Seed Crackers?
They’re made from just a handful of whole food ingredients, including:
- pumpkin seeds
- ground flax seeds
- sesame seeds
- chia seeds
- salt and water
Then, you can add in any additional flavorings, like dried herb and spices. In the batch you see, I added garlic powder, onion powder, thyme and basil. But feel free to get creative. I think a smoky paprika or zaatar spice would be awesome!
How to Make Seed Crackers
Because you want everything to be a smooth and fine texture you’ll start by blitzing the pumpkin seeds in a small food processor until it resembles coarse sand. Then, add the ground pumpkin seeds along with the ground flax seeds, sesame seeds, chia seeds, salt and water to a bowl and stir it all together.
After you’ve stirred for a minute or so, you’ll notice the mixture start to thicken (thanks to the chia seeds). Spread half the mixture on a piece of parchment paper, cover it with another piece of parchment paper and roll it out.
It’s up to you on how thick or thin you’d like the crackers. Thinner chips will cook faster and be more delicate, but will also be more prone to breaking. Thicker chips are better to use for scooping up dips. You can see the difference in thickness between my two batches above.
Score the chips for easy breaking, then bake in a 200 degree fahrenheit oven for 2 1/2 to 3 hours (thicker chips will take longer). Once they’ve cooled, break them up and enjoy!
Healthy Dips to Serve with These Crackers
- Classic Hummus
- Roasted Beet Hummus
- Roasted Red Pepper Hummus
- Cauliflower Hummus
- Spinach Artichoke Dip
- Guacamole
More Homemade Chip and Cracker Recipes
Ultimate Seed Crackers (Flax Seed Crackers
Ingredients
- 1/2 cup pumpkin seeds (pepitas)
- 1 cup ground flax seeds
- 1/3 cup sesame seeds
- 1/4 cup chia seeds
- 1 tsp salt
- 1 1/4 cup water
Additional Flavorings
- Herbs and spices, Add up to 2 tbsp of your favorites. I added 1/2 tsp ground garlic, 1/2 tsp ground onion, 1 tsp dried thyme and 1 tsp dried basil
Instructions
- Preheat your oven to 200 degrees fahrenheit.
- Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
- In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
- Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
- Use a knife to score the mixture into evenly sized pieces.
- Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.
Lisa's Tips
- Store the crackers for up to two weeks in a sealed container in the pantry.
Nutrition
Recipe originally posted January 2016, but updated to include new photos and information.
Can you make these sweet? Add sugar to the recipe?
I was wondering what the serving size is?
Lisa can you dehydrate these?
I haven’t tried that, but I think it should work.
I love these crackers. I don’t buy crackers any more. And is so easy and you can make different flavours.
Thank you!!!!
Homemade crackers are the way to go!!
Do you have a go to GLUTEN-FREE cracker recipe you use other than the ULTIMATE SEED CRACKERS (FLAX SEED CRACKERS. I was hoping you had something more saltine like. I you could recommend I would be grateful.
I don’t just yet – but I’ll keep in mind to do more cracker recipes in the future!
I made these crackers and the texture was amazing. I had to turn up the heat a little towards the end as they weren’t crisping up after the 3 hour mark. Mine also came out bitter, I was wondering if a higher heat caused the flaxseed to turn but then I read in the comments a couple people saying the garlic salt made them bitter. Im gonna try again and omit the garlic salt (I hope that is it and not that I dont like the oily taste of flaxseed (new to keto baking) Thanks for the recipe.
Love these! Does anyone know how to incorporate psyllium into this recipe?
Loved them! Super easy to make. Can’t wait to play around with different flavours. A couple of these are super filling too.
These are seriously amazing! I did different spices otherwise same! My choices were 2 tsp garlic powder, 2 tsp onion powder and 2 tsp Smokey paprika! In the end they were 68 calories for 13 grams of pure deliciousness.
Great recipe. I would however, turn that oven temperature up, 250-275 degrees.
Sooooo tasteful !!!
A recipe on the go that costs nothing and nourishes for a long time. I added celery and cumin seeds + smoked paprika which go perfectly with her humus recipe! A true delight!
Dear Lisa, Thanks for this recipe, would you have any insight if I want to reduce the carbs any further? Can you recommend if I eliminate the Chia seeds what would work for a the quantities of the other ingredients would adjust to?
Yum! Get your crunchy snack crackers without the gluten. These are easy to make and tasty. You can add seasonings to your taste. I used everything bagel seasoning in one batch and Cajun spice in another and they turned out great!
Awesome! Crunchy and tasty crackers everyone loved. Had it as appetizer for branch with the family. Served with hummus. Absolutely brilliant in its simplicity. I use silicone mat instead of parchment. Took only 40 min to bake. Loved it! Thanks
Thrilled to hear everyone enjoyed these crackers Mila!
Hey 👋
Thank you for sharing this recipe.I thought they would be tricky to make but actually, following your clear instructions they turned up pretty well and they are so delicious. Will definitely add them to my repertoire.
Love, Clara.
Hello Lisa, the crackers are delicious, the only problem I am facing is that the parchment paper sticks to some of them and it is difficult to take it off. Any tips?
They may have been not quite dry or completely cooled. I had that issue with my first batch. The second batch, I rolled out a little thinning and I ended up using a silpat for that one and that worked much better.
Hi, it 190kcal per one serving of one cracker?
Yes, the nutritional information will always be for one serving.
I think the recipe says there are 8 servings per recipe, so that would be more than 1 cracker! If you get, say, 40 crackers per recipe, 5 crackers would be a portion. I hope that helps!
Thanks for sharing! Does it keep long?
These will keep for up to two weeks in a sealed bag or container!
This looks so good! What a great way to still enjoy a snack while sticking to the good stuff!
This is the epitome of healthy snacks!
These look delish! Before I can cook them, I’ll need to get the nutrition facts straight. After looking through the comments in hopes to finding my answer, I’m a little confused. Do you mean to say the nutrition facts are based on the entire recipe and there comes to about 8 crackers per serving/recipe?
If you were to divide the crackers into 8 sections, each section is what the nutritional information is for.
I was hoping you could list the serving size for the nutritional information. I couldn’t find it anywhere.
Hi Letty – there are 8 servings in this recipe. It’s impossible to list by number of crackers, as they can be cut multiple sizes. Hope you enjoy!
These can also be dried in a dehydrator and not have to heat your oven. Especially nice if dehydrator is kept in a spare room.
Thanks for the tip for anyone looking to make this with a dehydrator!
How long does it take to bake rather than dehydrating?
hi i have a dehydrator and would like to know how to do these please….
We really enjoyed these crackers.
I found myself with an over abundance of seeds that I really wanted to try to use up, and these were the perfect solution. I used the seasonings suggested except I used a bit more and topped the crackers with garlic salt as well. They did lose their crispiness within a day, but that was easily and quickly remedied by popping them in the oven at 325F for about 5 minutes, made them as good as new. Thanks for sharing a great recipe.
Happy to hear you were able to make use of your seeds with these crackers Moggy!
How many crackers per serving ?
It depends how small you cut your crackers, but I would say between 3-4 crackers.
These crackers are the ultimate , hands down! even my 9 yo, who’s not easy to please said they are “yummy, addicting and healthy!” we all love them. Thank you Lisa for this and your other awsome recipes !
Happy to hear both you and the little one enjoyed these crackers!
Should the pumpkin seeds be roasted or raw? All I can find is roasted and salted.
I use raw pumpkin seeds in this recipe.
I made these without the sesame seeds and they’re bendable in the middle :( did for 4 hours – you think they are still edible if kept in the fridge? I made a big batch for a few weeks. I can’t eat sesame seeds so wondering if hemp would be a good substitute next time?
Hi Sara – without the sesame seeds there might have just been too much liquid. But yes, I’m sure they’re still edible. I think hemp would be a great sub!
The seeded crackers are 190 calories for 1?
Hi Donna – there’s about 8 servings in this recipe, so it’s a bit more than just one cracker.
I’m confused about the nutrition information – in this comment I’m understanding it to be 190kcal for the entire recipe, but in another comment I’m understanding it to be 19kcal per cracker if you cut the recipe into 8 crackers. Which is it please? I’m not obsessed with calories, but I’d like to make these for my mom and I need to know the sodium content per cracker. I suppose I could lower the sodium content by cutting down on the salt. What would be a good addition if I cut the salt? Mrs. Dash or some other spices? Thanks! Loving your channel and blog!
Hi Dale – this recipe actually makes more than 8 crackers, depending on how you cut the crackers. But I’ve divided the nutritional information into 8 servings.
These come out crispy and taste good. Thank you so much!
Of course Lyn! Glad these were a win.
SUPPER!
I like this recipe a lot!
Glad you enjoy this one Iryna!
yummy. DOne three times now
Amazing! Glad you enjoyed these flax seed crackers.
Hello. These look great. How are these high in calorie, fat and sodium if they are just seeds and the only really other ingredient is water?
Hi Dawn – nut and seeds are naturally high in healthy fat and calories. And the sodium is from the salt.
Are the calorie 190 per cracker or the whole batch?
Hi Donna – There’s about 8 servings in this recipe, so this is per serving.
Hi, Lisa! It would be very useful if you could provide also the calories per 100 gr. Not only for this recipe, but for all of them. The servings can differ from person to person…
Thank you! :)
Looking at the picture you show of the crackers on the plate in the dish, is that one batch? And in those crackers would be 8 x 190 calories, therefore 1520 calories?