I have been wanting to try making seed crackers for a very long time, and I finally did! These crackers are crispy and toasty, loaded with good for you seeds, and seasoned just enough to make them interesting.
There are two binder options written into this recipe: the chia seeds or the whole psyllium husks. The binder holds together all the seeds to that the produce a cracker. So what are the differences between the two?
First, the chia seeds are a little harder to spread into an even thin layer but produce a clean flavor, mostly of seeds, with less toasting and nutty flavors.
The whole psyllium husks version was easier to spread out on the baking sheet, but the psyllium browns while baking, lending a nutty, toasted flavor to the seed crackers.
Both chia seeds and whole psyllium husks taste great and result in a crisp textured cracker, so it is up to you which you choose to work with.
I also tried this recipe with psyllium husk powder (not whole). The flavor of the cracker was the same as the whole psyllium husks (nutty), but the powder reacts more quickly so the instructions are different. If you want to use 1 TBS psyllium husk powder in place of 1 TBS whole psyllium husks, only let the mixture rest 5 minutes after pouring in the boiling water.
How to enjoy Seed Crackers
I love to eat these crackers as-is for a quick snack.
You can also lightly crumble them over a salad (they provide a little more texture than seeds alone).
Also, try serving them with a spread, like hummus. The crackers may be difficult to dip because they snap easily. If you want to serve them for dipping, leave the crackers a little thicker when spreading them on the baking sheet.
Serve them with sliced cheese, like a creamy muenster.
Include these crackers on a charcuterie board or snack tray night.
Add them to a lunch box to boost a meal or have an at-work afternoon snack.
Variations to the Seed Crackers recipe:
- Ground flaxseeds can be used, but whole flaxseed provide more texture.
- Increase and vary the seasonings. Try paprika, Italian seasoning, or sumac.
- The seed types you use can be varied based on what you have. I find that a balance of small seeds to large seeds helps produce the right texture, but after that the seed types and amounts are up to you. If you don’t have pepitas, try more sunflower seeds. If you don’t have sesame seeds, try more flaxseeds. Want to add hemp seeds? Just swap them in for something else. The only exception to this is the chia seeds or psyllium husks; one of these must be used because it is your binder and holds the crackers together.
- Roasted or Raw? I used salted roasted pepitas and sunflower seeds. They did not over bake despite already being roasted. Because the seeds were already salted I did not add much salt to the crackers. You can also use raw seeds if they are available but you may want to increase the amount of salt you use to taste. The same is true if you want to use roasted unsalted seeds.
- Other recipes using chia seeds: Apple Cinnamon Seed Loaf, Cranberry Date Protein Bars, Blueberry Chia Seed Jam
- Other recipes using psyllium: Apple Cinnamon Seed Loaf
- ½ cup each: pepitas, sunflower seeds, and sesame seeds
- ¼ cup flax seeds
- 1 tsp each: garlic powder, onion powder and black pepper
- ½ tsp salt
- 6 TBS chia seeds OR 1 TBS whole psyllium husks
- 1 cup boiling water
- Drizzle olive oil
- Parchment paper
- Mix together the pepitas, sunflower seeds, sesame seeds, flax seeds, garlic powder, onion powder, black pepper, salt and either the chia seeds or psyllium husks (NOT both).
- Bring one cup of water to a boil and stir into the seed mixture. Let rest for 20 minutes.
- Preheat oven to 300 F.
- Drizzle a little olive oil onto a large parchment lined baking sheet (18x13), or multiple smaller baking sheets. Using a spatula or spoon spread the seed mixture out over the oiled parchment. It should be about ¼ inch thick. I spread it as far as I could without creating gaps and holes in the crackers.
- Bake in the preheated oven for 60-75 minutes, or until the seed mixture is firm and dry. They may brown slightly, and will burn quickly. I prefer to pull my crackers before they get too brown for a cleaner, less toasted flavor.
- Once cool, use your hands to break crackers up into 2-inch pieces.
- Store in an air-tight container.
Recipe adapted from Clean Eating and Gimme Some Oven.
