Seed Crackers

Name: Seed Crackers
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 24 servings
Ingredients: 1/3 Cup Chia Seeds; 1/3 Cup Flax Seed; 1 Cup Boiling Water; 1/2 Cup Sunflower Seed; 1/2 Cup Pumpkin Seed; 4 Tbsp Sesame Seeds; 1 Tsp Sea Salt; 1 Tsp Rosemary; 1/4 Tsp Black Pepper; 1 Tbsp Olive Oil

Prep: 15 min Cook: 50 min Total: 65 min Serves: 24 3 views

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Keto Snacks

With their delightful crunch and wholesome blend of seeds, these homemade crackers are a nutritious snacking option that doesn’t compromise on flavor. The nutty aroma of toasted sunflower and pumpkin seeds, combined with the earthy notes of rosemary, makes them a perfect companion for any dip or cheese platter. Ideal for health-conscious snackers or those looking to impress at a gathering, these seed crackers are not only easy to make but also packed with essential nutrients to keep you energized throughout the day.

Ingredients

1/3 Cup Chia Seeds
1/3 Cup Flax Seed
1 Cup Boiling Water
1/2 Cup Sunflower Seed
1/2 Cup Pumpkin Seed
4 Tbsp Sesame Seeds
1 Tsp Sea Salt
1 Tsp Rosemary
1/4 Tsp Black Pepper
1 Tbsp Olive Oil

Directions

Place the chia seeds and flax seeds in a large mixing bowl. Pour the boiling water over them, stir well, and set aside for about 10 minutes, until the mixture becomes thick and gel-like.
Preheat the oven to 350°F (180°C). If using a convection/fan oven, set it to 320°F (160°C).
Stir the sunflower seeds, pumpkin seeds, sesame seeds, salt, rosemary, black pepper, and olive oil into the thickened chia mixture. Mix until all the seeds are evenly distributed.
Line a large baking sheet, approximately 9½ × 13½ inches, with parchment paper. Spoon the seed mixture onto the pan and spread it into a thin, even layer, pressing it down firmly.
Use a sharp knife or pizza cutter to lightly mark the mixture into approximately 24 crackers. Scoring them now will make them much easier to separate later.
Bake for approximately 50 minutes, until the crackers feel firm and dry and the edges are lightly toasted.
Remove from the oven and transfer to a cooling rack. Let them cool completely—the crackers will become noticeably crispier as they cool.
Break the cooled sheet along the scored lines and serve. They’re especially good with hummus, guacamole, cheese, or your favourite dip