I rarely use the term life-changing to describe a recipe, but this cracker recipe truly changed my life! It was the very first video of mine to go viral on social media, just a few months after I started posting, and it brought so many of you to connect on our page. It gave me the confidence to keep going and reassured me that I was on the right path. That was three years ago—what an incredible journey it has been since!
I’ve been reposting this recipe every year, and I thought it was time for a bit of video update, because they are too good not to share! I’m so excited to share it with you, especially if you haven’t seen it yet! There’s a good reason why hundreds, if not thousands, of people on Instagram swear by this recipe. It’s so easy to make, tastes delicious, is allergy-friendly, nutrient-packed, and much more affordable than the high-quality crackers you’d find at the store. Trust me, you’ll never want to get store-bought again!
These nutrient-packed Healthy Seeded Crackers are the perfect healthy snack. You’re free to use any combo of seeds that you prefer. To promote plant diversity, aim for at least three different types. You can use a mix of hemp, flax, sunflower, pumpkin, sesame, and poppy seeds, or pick and choose your favorites! To sneak in some much-loved legumes, we’ve also incorporated chickpea flour, also known as besan, which also has the bonus of being gluten-free.
Why I Love This Recipe (As a Nutritionist)
- Super easy: I used to be intimidated by the idea of making my own crackers, but it couldn’t be easier! They take about 5 minutes of actual work and taste so good, you’ll never want store-bought again. They are also a lot more affordable than most healthy cracker alternatives.
- Nutrient-Packed: Loaded with micronutrients, fiber, and omega-3s, these crackers are a nutritious choice. They are a great snacks for the little ones lunch boxes (my little niece LOVES them – just hold the chili flakes), and I love making a batch when hosting or to bring to a get together. They also make for a nutrient-dense crunchy salad topping.
- Allergy-friendly: gluten-free, nut-free, and vegan these crackers are great for everyone!
- Diverse Seed Mix: Combining hemp, flax, sunflower, pumpkin, sesame, or poppy seeds for a flavorful crunch, and to score some plant-diversity points!
- Delicious: For seasonings, I used a mix of nutritional yeast, oregano, garlic, and chili flakes, it’s super flavorful but also versatile! Feel free to experiment with your favorite spices to make it your own, and compliment the dips you’re enjoying it with.
- Perfect Texture: A delightful crunch, so satisfying.
Ingredient Notes
- Chickpea Flour: A gluten-free, fiber and protein-rich alternative, adding depth to the crackers’ nutritional profile. Raw chickpea flour tastes pretty bitter, so I do not recommend tasting the batter! It is, however, delicious once cooked.
- Seed Variety: A mix of seeds, each adding unique nutritional benefits and flavors. Feel free to experiment with different combinations. I recommend using at least 2/3 cups of smaller seeds.
- Nutritional Yeast: Provides a cheesy, umami flavor while being rich in B vitamins and protein. You can skip the nutritional yeast and add more of the seasonings if you’d like.
- Flavorful Spices: Oregano, garlic, and chili flakes create a complex taste profile that’s both delicious and aromatic. Feel free to experiment with your own
Step-By-Step Instructions
Start by adding all the dry ingredients, including mixed seeds, nutritional yeast, oregano, garlic, chili flakes (optional for heat), and salt, to a large mixing bowl. Pour in olive oil and warm water, stirring until everything is well combined. Let the mixture sit for about 5 minutes, allowing the chickpea flour and seeds to absorb the liquids, which will make the dough easier to manage.
Once the dough has rested, transfer it onto a piece of baking paper, which aids in rolling and later transferring to the baking tray. Cover the dough with another piece of baking paper and use a rolling pin or bottle to roll it out to a thickness of ~0.25 cm. The thickness you choose will influence the crunchiness of the finished crackers. Carefully peel off the top baking paper layer. Place the baking paper with the dough onto a baking tray and bake in a preheated oven for 20 to 25 minutes, ensuring they don’t burn.
After baking, let the crackers cool down, which is crucial for them to harden and achieve their signature crunch. Once cooled, break the crackers into desired sizes. These homemade seeded crackers can be enjoyed alone or paired with dips, cheeses, or spreads, offering a delightful crunch and flavor in every bite. View the full recipe below for detailed instructions.
Variations and Tips
- Seed Variations: Mix and match hemp, sesame, flaxseeds, poppy seeds, sunflower or pumpkin seeds. When choosing your seeds, just make sure to use a majority of smaller seeds and only use sunflower and pumpkin seeds as an add-on. If you only use larger seeds, it might result in some more crumbly crackers.
- Spice It Up: Experiment with additional spices like cumin or rosemary for a unique flavor. I also love to make a version with black sesame seeds, and seaweed!
- Rotate the tray: Rotate your crackers halfway through baking to ensure even cooking.
- Shape Creatively: Use a sharp knife to cut into various shapes before baking for a fun twist.
- Storage Tip: Keep in an airtight container in the pantry for a week for freshness.
- Serving Suggestion: Enjoy with dips or as a crunchy side to your meals. They are wonderful with our beetroot hummus or as the cutest little lox canapés.
- Flour & Oil-free: for a flour & oil-free crackers recipe, try these delicious seeded crackers.
- If you like this recipe, you will also love my Homemade Healthy Pumpkin Seeds Crackers.
Why You’ll Love These Healthy Seeded Crackers
- Crunchy
- Nutrient-Rich
- Gluten-Free
- Customizable
- Vegan-Friendly
Healthy Seeded Crackers
Video
Equipment
Ingredients
- ⅓ cup (65 g) hemp seeds - see notes
- ⅓ cup (50 g) sesame seeds
- ⅓ cup (56 g) flaxseeds
- 2 tbsp (15 g) nutritional yeast
- 1 tsp (2 g) dried oregano
- ½ tsp (1.5 g) garlic powder
- ½ tsp (1 g) red chili flakes - optional
- ½ tsp (3 g) sea salt flakes
- ⅔ cup (80 g) chickpea flour (besan) - besan
- 2 tbsp (30 ml) olive oil
- 6 tbsp (90 ml) warm water
Instructions
- Preheat oven to 320 °F
- Place all the dry ingredients into a large mixing bowl.
- Add the olive oil and water and mix well until all thoroughly combined. Shape into a ball. Allow to rest for 5 minutes.
- After the dough has rested, place the mixture onto a piece of baking paper.
- Cover the dough with a second piece of baking paper. Using a rolling pin or a bottle, gently roll out the dough to be approximately 1/10 inch (0.25 cm) thick.
- Carefully remove the top layer of baking paper.
- Place the baking paper with the rolled-out dough onto a baking tray and slide it into the preheated oven. Bake until golden, for 20 to 25 minutes (see notes).Rotate the tray halfway through to ensure even cooking.
- Once baked, remove the tray from the oven and allow the crackers to cool down completely. This cooling time is essential as it helps the crackers to harden and achieve their characteristic crunch.
- After the crackers have cooled, break them apart with your hands. You can make them as big or as small as you like. Enjoy!
Notes
Per Serving
FAQ
You COULD, and I would recommend sesame seeds! The recipe is super versatile and allows for different combinations of seeds. However, using a variety of seeds not only enhances the flavor but also boosts the nutritional value of the crackers. When choosing your seeds, just make sure to use a majority of smaller seeds and only use sunflower and pumpkin seeds as an add-on. If you only use larger seeds, it might result in some more crumbly crackers.
These crackers are great on their own, but they also pair well with dips like hummus or guacamole, vegan cheeses, or even as a side with your favorite soup or salad.
Store the cooled seeded crackers in an airtight container at room temperature. They should stay fresh for about a week.
Absolutely! Feel free to experiment with other herbs and spices. Rosemary, thyme, or even some cumin could add a nice twist to these crackers. They are super versatile.
Yes, they are!
Yes, you can cut the dough into desired shapes before baking. However, this might affect the baking time, so keep an eye on them to prevent burning.
Other Homemade Staples you might like
Featured Comment
Heidi D says:
“My husband is allergic to wheat, rye, barley, oats, and millet, including their glutens(allergies, not celiac). This recipe checks all the boxes–easy, inexpensive, and delicious. We both love these crackers. I have made these four or five times this month alone. Thank you!!”
I must be the unlucky one, because I tried this recipe and wasn’t very happy. First off, when I got all the ingredients mixed, the dough was much too soft to form into a ball, so I ended up adding more chickpea flour 1 Tbs. at a time until it was stiff enough– about 4 Tbs. more. If I use the recipe again, I will just use 4 Tbs. of water instead of 6. Then when I baked it the full 25 minutes, the crackers were definitely not crisp. Since I have been baking for over 60 years, I suspected that 320 degrees would not produce crisp crackers, and I was right. The next day I re-baked them for 9 minutes at 350, and this time they were nice and crisp.
Hi Carolyn, I’m so sorry to hear you had some trouble with this recipe. We’ve been making it for over three years and haven’t encountered the issue of non-crisp crackers before. Just to double-check, are your tablespoons 15ml? In some countries, like Australia, tablespoons are 20ml, which might explain the difference in consistency.
Made the crackers for a Christmas platter and they we very popular. Delicious and easy to make.
That makes me so happy, thanks for sharing Katie 💚
I could eat the dough raw! Mmm
I am enjoying the crackers with the beetroot hummus. Perfect pair! Next time I’m adding rosemary. Great recipe! Thanks 😊
Hey Mariel, so happy you enjoyed them, rosemary will be delicious in the crackers 😍
No hay una forma más breve de guardarlo? Gracias!!😊
Can you sub another flour for chickpea? I have almond flour
I have not tried it personally but some people in the community have, and reported mixed results, with some of them stating it was a little too crumbly with the almond flour.
Could you grind up all the nuts and seeds, and leave a bit of grit ?
I have not tried but I think it would work. Let us know if you give it a go 💚
I really liked these. I included sunflower seeds and also substituted everything bagel seasoning for the salt and garlic. I will make these again.
Hey Cyndi, so happy you liked it! Adding bagel seasoning is a great idea 😍
These are absolutely DELICIOUS! I will be making them again. They are so quick and easy to make. I think mine were a little thick but taste really good regardless. Thank you 🙂
so happy you like it 💚
Can I sub the chickpea flour for any other that is gluten free?
we also have pumpkin seed flour and buckwheat flour crackers recipes on the blog 🙂
VERY good! Do I need to refrigerate these crackers or how long will they stay good in tupperware out of refrigerator? Thanks!
so happy you like them! I usually keep them out of the fridge in a sealed container for up to a week 🙂
I made this today and so pleased with how it turned out. I’m gluten intolerant and need to control sugar spikes so this one is ideal. Very easy to make and tasty!
Very happy you liked it 🙂
Hey these look amazing. I followed the recipe, and watched your video and your cracker dough (prior to cooking) seems to be a lot wetter than mine. Any advice?
How did you go once they were cooked? What seeds did you use? Chia tends to absorb a bit more water 🙂
Hi can I make this recipe without nutritional yeast?
absolutely, just add 1 extra tbsp of chickpea flour and a bit more seasoning 🙂
I tried this recipe yesterday. It is amazing. I only skipped the yeast.
Thank you, Sarah!
Thank you for the lovely feedback, I’m very happy you liked it 💚
thanks so much. Most appreciated.
My husband is allergic to wheat, rye, barley, oats, and millet, including their glutens(allergies, not celiac). This recipe checks all the boxes–easy, inexpensive, and delicious. We both love these crackers. I have made these four or five times this month alone. Thank you!!
It makes me very happy to hear this recipe is helpful to you two 💚
I’m a little confused with the measurements. When you refer to 1/3 cup do you mean 80grams? and 2/3 cup 160 grams?
Im from the UK so want to make sure I have the right measurements
You can select “metrics” just above the ingredient list to get the recipe in grams 🙂
Loved the recipe and will definitely keep making it..
so happy to hear that 💚
Is it beneficial to ad phsyllium husk? Just a thought for more fibre?
They are pretty fiber packed to start with 🙂 but let us know the result if you try it!
Can I make them oil free?
I have not tried yet. Let us know if you give it a go 🙂
Can we skip yeast totally?
yes, just add 1 extra tbsp chickpea flour, and some extra seasoning 🙂
Just came here to say this recipe is really tasty. Had some friends over and one batch was not at all enough. Saving this and will definitely make again.
I’m so happy to hear you and your guests enjoyed it 💚
Love this recipe!
I’ll make it again and again!!
Thanks 😊
So happy to hear that 💚
These smell amazing! However, after baking mine came out crumbly and didn’t crack like yours. Suggestions on how to fix this? Happy to email a photo. Thanks!
Oh no 🥲 Maybe you could try rolling it a bit thicker next time? I’d also recommend focussing on small seeds, such as hemp, sesame, and flaxseeds. I actually love to crumble some on top of my salads if you’re not sure of what to do with the rest of the batch 🙂
Can I switch the chickpea flour for regular flour or spelt flour?
I have not tried, but I think it should work, let us know if you try it. We also have a buckwheat flour, and pumpkin seeds flour recipe on the blog 🙂