Seed Crackers Recipe

crispy seed crackers stacked close up showing mixed seeds and golden texture

These seed crackers are thin, crisp, and made with a simple mix of seeds, water, olive oil, and salt. They are easy to bake and perfect for dips, cheese boards, or healthy snacking.

Recipe Developer-Estefania

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Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

Instructions

Preheat the oven to 355°F / 180°C (320°F convection / 160°C fan ) and line a baking sheet with parchment paper.
In a large bowl, combine 1 cup (180 g) flax seeds, 1 cup (135 g) sunflower seeds, ¼ cup (40 g) melon seeds, ⅓ cup (60 g) chia seeds, ¼ cup (30 g) almond flour, and 1 teaspoon salt, mixing until evenly distributed.
Pour 1½ cups (350 ml) boiling water over the mixture and stir well until fully combined, then let it sit for about 5 minutes so it thickens.
Spread the mixture evenly onto the prepared baking sheet, pressing it into a thin, even layer so the crackers bake evenly and turn crisp.
Bake for about 1 hour, or until the edges are golden and the surface feels firm to the touch.
Remove from the oven, let cool slightly on the tray, then cut into pieces and allow to cool completely before serving.

Notes

Press the Mixture Thin: I always spread it as thin as possible so the crackers bake evenly and don’t stay soft in the center.

Let It Rest Before Baking: I give the mixture a few minutes to thicken so it holds together better when spreading.

Bake Until Firm: I look for a dry surface and golden edges rather than relying only on time.

Nutrition