Seed Crackers
Seed Crackers
Ingredients
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 2 tablespoons chia seeds
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups water
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper. If you have two smaller baking sheets, you can use those instead, dividing the mixture between them.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, combine the sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds, psyllium husk powder, garlic powder, onion powder, smoked paprika, fine sea salt, and black pepper. Stir well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 3
Add the water and olive oil to the dry ingredients. Stir vigorously with a spoon or spatula until a thick, uniform mixture forms. The psyllium husk and chia seeds will absorb the liquid and create a gel-like consistency.
⏱️ 2 min
- 4
Pour the seed mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the mixture as thinly and evenly as possible across the entire surface of the parchment paper. Aim for a thickness of about 1/8 inch. The thinner you spread it, the crispier your crackers will be.
⏱️ 5 min
- 5
Bake for 30 minutes. After 30 minutes, carefully remove the baking sheet from the oven. The mixture should be firm enough to handle. Using a sharp knife or pizza cutter, score the cracker sheet into your desired cracker shapes and sizes (squares, rectangles, or triangles). Do not separate them yet.
⏱️ 30 min•🌡️ 325
- 6
Return the baking sheet to the oven and continue baking for another 30 minutes, or until the crackers are deeply golden brown and completely dry and crisp. The baking time may vary depending on your oven and how thinly you spread the mixture. If some crackers are browning faster than others, you can carefully break them apart and remove them, allowing the remaining crackers to continue baking.
⏱️ 30 min•🌡️ 325
- 7
Once baked, remove the crackers from the oven and let them cool completely on the baking sheet. As they cool, they will become even crispier. Once cool, break them apart along the scored lines.
- 8
Store the cooled seed crackers in an airtight container at room temperature for up to 2 weeks.
Kitchen Tools
Nutrition Facts (per serving)
Seed Crackers
Ingredients
- 1/2 cup raw sunflower seeds
- 1/2 cup raw pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 2 tablespoons chia seeds
- 2 tablespoons psyllium husk powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper, freshly ground
- 1 1/2 cups water
- 1 tablespoon olive oil
Instructions
- 1
Preheat your oven to 325°F (160°C). Line a large baking sheet (approximately 13x18 inches) with parchment paper. If you have two smaller baking sheets, you can use those instead, dividing the mixture between them.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, combine the sunflower seeds, pumpkin seeds, sesame seeds, flax seeds, chia seeds, psyllium husk powder, garlic powder, onion powder, smoked paprika, fine sea salt, and black pepper. Stir well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 3
Add the water and olive oil to the dry ingredients. Stir vigorously with a spoon or spatula until a thick, uniform mixture forms. The psyllium husk and chia seeds will absorb the liquid and create a gel-like consistency.
⏱️ 2 min - 4
Pour the seed mixture onto the prepared baking sheet. Using an offset spatula or the back of a spoon, spread the mixture as thinly and evenly as possible across the entire surface of the parchment paper. Aim for a thickness of about 1/8 inch. The thinner you spread it, the crispier your crackers will be.
⏱️ 5 min - 5
Bake for 30 minutes. After 30 minutes, carefully remove the baking sheet from the oven. The mixture should be firm enough to handle. Using a sharp knife or pizza cutter, score the cracker sheet into your desired cracker shapes and sizes (squares, rectangles, or triangles). Do not separate them yet.
⏱️ 30 min•🌡️ 325 - 6
Return the baking sheet to the oven and continue baking for another 30 minutes, or until the crackers are deeply golden brown and completely dry and crisp. The baking time may vary depending on your oven and how thinly you spread the mixture. If some crackers are browning faster than others, you can carefully break them apart and remove them, allowing the remaining crackers to continue baking.
⏱️ 30 min•🌡️ 325 - 7
Once baked, remove the crackers from the oven and let them cool completely on the baking sheet. As they cool, they will become even crispier. Once cool, break them apart along the scored lines.
- 8
Store the cooled seed crackers in an airtight container at room temperature for up to 2 weeks.