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“I made these crackers today and wow! So much flavour and they are the perfect consistency and crunchy. My go to now, my sister and my niece who has allergies also loved them, thank you so much Sarah! Can’t wait to try more of your recipes xx”
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 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.
If you love these, try our Almond Flour Crackers or Oil-Free Seeded Crackers for two more crunchy snack styles. They pair beautifully with our Red Lentil Hummus or Edamame Avocado Spread for an easy snack plate, and our Gluten-Free Seeded Bread uses a similar seed mix if you want to round out the spread.
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 (which is great for gut health)!
- 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.
Why You’ll Love These Healthy Seeded Crackers
- Crunchy
- Nutrient-Rich
- Gluten-Free
- Customizable
- Vegan-Friendly
Healthy Seeded Crackers
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
- 2 tbsp (30 ml) olive oil
- 6 tbsp (90 ml) warm water
Instructions
- Preheat the oven to 320 (160C), fan on (see notes for no fan options)
- Mix: In a large mixing bowl, combine the hemp seeds, sesame seeds, flaxseeds, nutritional yeast, dried oregano, garlic powder, red chili flakes, sea salt flakes, and chickpea flour.Add the olive oil and water and mix well until all thoroughly combined. Shape into a ball. Allow to rest for 5 minutes.
- Roll: 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.
- Bake: 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.
- Cool: 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.Break them apart with your hands. You can make them as big or as small as you like. Enjoy!
Notes
- 160 °C fan → 170–180 °C conventional
- 350 °F fan → 375–385 °F conventional
Video
Per Serving/Portion
FAQ
Can I use only one type of seed for this recipe?
What can I serve these seeded crackers with?
How should I store these crackers?
Can I add other spices or herbs to this recipe?
Are these crackers gluten-free?
Can I make these crackers in a different shape?
Can I substitute the chickpea flour with another flour?
Why is my dough too crumbly or too soft to roll?
Can I leave out the nutritional yeast?
What if my crackers feel moist after baking?
Can I make my own chickpea flour?
How many servings does this recipe make?
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I just made this recipe, so very easy and delicious.
I didn’t have hemp seeds, so I used ground pistachios.
Mmmm mm
So happy you loved it Debbie, love the idea of pistachios in there 😍
Can they be stored in vacuum sealed canning jars for over a week?
I usually just keep them in a glass container 🙂
This was absolutely delicious, thank you!
So happy you liked it Christine, thank you 💚
I made these delicious seeded crackers using a combination of Chestnut Flour and ground Flax seeds.
The seeds I used were pumpkin, sunflower, flax, poppy, chia, and some pistachio. The larger seeds I chopped. I also doubled the recipe. They turned out so delicious. I look forward to making them again with different variations.
I wanted to make sure they were dried out and cooked on both sides, so I put a parchment on top and flipped them onto another pan to cook a little further.
I’m not saying for everyone to do that, but that is what worked in my case most likely because I doubled the recipe.
Thank you
Liz P.
Thanks so much for your review Liz, I love your changes and I’m definitely intrigued by the Chestnut flour 😍 Will have to try it myself!
I’m interested in your cracker recipe. Did you use ground flax seed in addition to whole flax seed?
Hi Sara, yes I did. I doubled the recipe and did not have enough chestnut flour available so I did half chestnut and half ground flax for the flour portion and yes, I also used the flax seeds for one of the seeds. The reason how I used the Chestnut flour was because I had purchsed a container of dried chestnuts not realizing how hard they would be and wasn’t sure what to use them for so I put them in my Ninja and made the flour and it seemed to work out fine. I love your cracker recipe and I eat them everyday instead of bread. I love the crunch too and it makes me feel I am eating something healthy.
Thank you for your recipe and I can’t wait to try some others.
Blessings
Liz
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.
Since I like the taste of the crackers, I have continued to make them. I think I have figured out that I didn’t put quite enough chickpea flour the first time, so I measure it very carefully now, leveling off with a spatula. Another “trick” I have used is pre-cutting the crackers. When I have the mass all rolled out, before putting in the oven, I take a pizza cutter and run it through gently cutting into squares. Then I bake it without taking them apart. This makes it much easier to break into square crackers after it is baked. I still have to bake at 350 degrees, though, to get a crisp cracker, but I truly love the flavor, so that doesn’t matter.
These are fantastic and so versatile. I am recently gluten free and am also a medical herbalist who is always on the look out for easy nutritious recipes for my patients so this recipe fits the bill! I have so far made them as the original recipe as well as making a version with beetroot powder (so pretty!), a sweet version with coconut sugar, ground almonds, cinnamon and dessicated coconut and my most recent sweet version were made for a present and had a topping of melted dark chocolate with flaked almonds and a sprinkle of sea salt. I am now planning on making some with tomato powder and Italian seasonings. Thank you!
I love all of these ideas, thank you so much for sharing Wendy 😍
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 💚
These are delicious and great to find a recipe for gluten free crackers. I’ve found the nutritional info but can’t find the serving size it relates to? Can you tell me what it is please
Hi Rebekah, this recipe makes for 10 servings, you can find the number just above the ingredient list, and adjust it if you’d like to make more or less 🙂
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 😍
I tried this wonderful recipe, including garlic, cracked pepper, chai seeds and spirulina. I accidentally tipped a lot of turmeric in. The mixture turned bright yellow and smelled… very earthy, (eek). The resulting crackers actually turned out really well, and over a couple of weeks, the turmeric smell and taste faded and the crackers hardened and were tastier. They lasted for 3 weeks (because I ate them all).
The second batch I mustn’t have used correct proportions because they fell apart. I put them into a container in the freezer and use them for the tasty topping of meals, salads and soup.
Thank you for sharing this lovely recipe!!
So happy you enjoyed it Tracey! Very smart to keep the other batch in the freezer for toppings!
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 🙂