Seed Crackers

Course: Appetizer, Snack

Cuisine: American

Keyword: keto friendly crackers, seed cracker recipe, seed crackers

Prep Time: 5

Cook Time: 25

Servings: servings

Calories: 151kcal

Author: Colleen Kennedy

This simple recipe for Seed Crackers is amazing! This seed cracker recipe is so easy to make, has a great crunch and last for days (or do they??) Easy to customize and I bet the kids will love them too. These Keto friendly crackers are a must make!

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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

Tip For perfectly crunch crackers without the risk of burning, put tray back in the oven and allow it to sit there after you have cut into cracker for another 30 minutes. The residual heat of the oven will ensure crispiness without burning.

If your seeds (pumpkin and sunflower) are already salted. You may not want to add additional salt.

I find using flaky salt (like Celtic or Maldon) or kosher salt works best vs table salt. Salt from up high if topping uncooked cracker mixture with salt OR salt your mixture just before spreading on parchment paper lined baking sheet.

Nutrition