Crunchy Seed Crackers are so easy to make. This seed cracker recipe is easy customize to your taste and these homemade crackers hold up well for days. Homemade Seed Crackers are a fantastic snack and something fun to make with your kids of any age!
We all crave snacks. I don't know about you, however, when I can make my own snacks easily and know what's in them and they taste good?? I don't feel guilt that can be associated with over processed snacks.
These seed crackers satisfy my craving for a crunchy snack and a salty snack. They also pair well with soups and salads.
These homemade flourless crackers are perfect for the lunchbox as well.
Table of Contents
Ingredients
- water
- avocado or olive oil
- salt
- seeds (flax are a must then choose a few of your favs like pepita, sunflower, chia, hemp, sesame etc)
- optional: honey
My kids and I often have fun making various things. Their interest in cooking has had its peaks and valleys over the years. Now they they are both college-age, and are really into cooking again and I love it!
I mean mom is not there to cook for them every day. They (and my sister, family and friends) often text and call me for help and recipes and I am like you KNOW I have a whole TikTok recipe page with 1 minute recipes and a website with 600+ recipes haha! They say..."why?? When I can go right to the source, lol!
Variations
- Change up the seeds you add, for flavor difference.
- Finely chop dried cranberries, blueberries, cherries etc. for a pop of sweetness & fruit. I personally like to add cranberries in fall, yum!
- Very salt added, try things like flavored salts. See my Homemade Sriracha Salt recipe, this adds a nice kick.
- Add in your favorite minced fresh (or dried) herb.
- Drizzle a little honey overtop before baking for a touch of sweetness (I always do).
Recipe inspo for this came from TikTok from Carolina Gelen. TY!!
Tips
- You can easily double the recipe for seed crackers I have shared. I figure, start out with a smaller batch, see how you and your family like them and go from there.
- The key is allowing the seeds to sit for a few minutes after you add the boiling water. Allowing things to get sticky.
- Brush your baking pan with a bit of oil just to hold the parchment in place. Then, lay a piece of parchment paper on top (I use these sheets, and use for everything).
- Smooth the mixture out and press down firmly with a spatula to pack the seeds in place. It is ok if they don't fill your baking sheet and are not straight edge.
- Bake on the middle rack and watch watch as you hit the 30 minute mark, to be sure they don't burn. You are looking for the top to get a little golden. Should take 40-45 minutes, however electric/gas ovens vary.
After spreading the mixture onto your parchment paper, bake it, cool it slightly and cut into squares.
Storage
- Store in an airtight container, for me these have stayed perfect for up to 2 weeks in a glass container.
Easy DIY Recipes you'll love
Seed Crackers
Ingredients
- ½ cup flax seeds
- ½ cup pepitas (pumpkin seeds, shelled)
- ½ cup sunflower seeds (shelled)
- 1 TBS sesame seeds
- ½ TBS chia seeds
- kosher, Celtic or sea salt to taste, if your pepitas and sunflower seeds are salted, add less than if not salted.
- ½ cups plus 1 TBS boiling water
- 1 TBS avocado or olive oil
- drizzle of honey optional but I love a little
Instructions
- Preheat oven to 350.
- Combine all seeds in a bowl and pour in the boiling water.
- Mix well, allow to sit for 5 minutes, mixing a couple more times as it does.
- Prepare a baking pan by placing a piece of parchment paper onto it (not wax paper, parchment paper). Brush the parchment paper with just a bit of olive oil (you may want to brush a stroke of it under the paper onto the baking sheet to help keep it in place).
- Add in 1 teaspoon or less of your olive oil/avocado oil and any additional things here (such as salt, flavored salt, minced dried cranberries, etc). NOTE: Choose to add salt IN now or ON after crackers are formed before baking.
- Scrape seed mixture onto your prepared pan and using the back of a spoon or a spatula, spread the mixture into a rectangle. If making a single batch, this will not fill up a regular sized pan. If making a double batch it should.
- Press down firmly as you spread mixture, packing it into place. Go along edges to pat them in to give it a uniformed shape.
- Brush just a bit of your oil gently overtop mixture.
- Sprinkle with flakey salt or kosher salt (as little or as much as you wish).
- Drizzle with a small amount of honey (optional).
- Bake on middle rack for 30 minutes. Look for crackers to become a little golden. Being careful to not burn.
- As soon as you remove tray from oven, pull/slide parchment off tray onto counter or cutting board. Using a sharp chefs knife, quick & firmly, cut into crackers.
- Put tray back in the oven and allow it to sit there for another 30 minutes, the residual heat of the oven will ensure crispiness without burning.
- Once you remove the seed crackers, allow them to cool. If you have a cooling rack, carefully lift parchment with cut crackers onto that to finish cooling.
- Once completely cool, store in glass jar or sealed container for up to 3 weeks (however they won't last that long because they are so yummy, lol!).
Notes
Nutrition
DIY recipes you'll love
Seed Crackers Recipe
Ingredients
- pepitas (pumpkin seeds, shelled)
- sunflower seeds (shelled)
- flax seeds
- chai seeds
- sesame seeds
- avocado or olive oil
- honey
- Kosher or sea salt
Leave a Reply