Healthy Seeded Crackers Recipe (Gluten-Free)

Sarah Cobachoby Sarah Cobacho

5 from 67 votes
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The crunchy crackers that started it all. My first viral recipe, and they’re still my favorite thing to dip.
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Sarah Cobacho holding a healthy seeded cracker above a platter with dip, strawberries, carrot sticks, and nuts.

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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”

★★★★★ — Jeanney, verified reader · one of 143 comments

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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.

Overhead shot of a vibrant platter featuring healthy seeded crackers, fresh strawberries, carrot sticks, nuts, and creamy dip.

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.
Vibrant ingredients for Healthy Seeded Crackers on a white surface.

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.

Seeded cracker dough mixture in a clear mixing bowl on a white surface.
A round ball of seeded cracker dough on parchment paper.

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.

Unbaked seeded cracker dough spread on parchment paper.
Baked seeded cracker sheet on parchment paper.

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.

Close-up of baked healthy seeded cracker sheet on parchment paper over a wooden board.

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.

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  • Sarah Cobacho holding a seeded cracker dipped in creamy dip with crackers and vegetable sticks on a serving plate.
  • Sarah Cobacho dipping a healthy seeded cracker into creamy dip with a colorful platter of strawberries, carrot sticks, and nuts.
  • Sarah Cobacho holding a healthy seeded cracker close to a platter with dip, strawberries, carrot sticks, and nuts.

Why You’ll Love These Healthy Seeded Crackers

  • Crunchy
  • Nutrient-Rich
  • Gluten-Free
  • Customizable
  • Vegan-Friendly
Sarah Cobacho holding a healthy seeded cracker above a platter with dip, strawberries, carrot sticks, and nuts.

Healthy Seeded Crackers

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Savor the crunch and flavor of these Nutrient-Packed Seeded Crackers. Made with a diverse mix of seeds and chickpea flour, these crackers are a powerhouse of micronutrients and omega-3s. Perfect for a healthy, vegan-friendly snack!
Prep 10 minutes
Cook 25 minutes
Total 35 minutes

Equipment

Servings 10

Ingredients

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

Seed choice: This recipe is very versatile, so feel free to use the seeds you have on hand as long as you add 1 cup total of seeds. Mix and match hemp, sesame, flaxseeds, poppy seeds, chia 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 sparsely. If you only use larger seeds, it might result in some more crumbly crackers.
Baking time: All ovens are slightly different, I recommend checking on the crackers at 20 minutes to ensure they are not overcooking. We are looking for a light golden color, not a deep brown. With my oven, the sweet spot is usually at around 23 minutes. 
Fan vs no-fan oven: Fan ovens (also known as convection) cook food more evenly and often more quickly because the fan circulates hot air around the oven. If a recipe lists a fan setting but your oven doesn’t have one, increase the temperature by 10–20 °C (about 25–35 °F).
For example:
  • 160 °C fan → 170–180 °C conventional
  • 350 °F fan → 375–385 °F conventional
Check for doneness near the end of the baking time, add a few extra minutes if needed, and make sure to rotate your tray halfway through to ensure more even baking.

Video

Nutrition Information

Per Serving/Portion

Calories: 153 kcalCarbohydrates: 8 gProtein: 6 gFat: 11 gSodium: 128 mgFiber: 4 gCalcium: 28 mgIron: 2 mg

FAQ

Can I use only one type of seed for this recipe?
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.
What can I serve these seeded crackers with?
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.
How should I store these crackers?
Store the cooled seeded crackers in an airtight container in the pantry at room temperature. They should stay fresh for about a week. Do not store in the fridge.
Can I add other spices or herbs to this recipe?
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.
Are these crackers gluten-free?
Yes, they are!
Can I make these crackers in a different shape?
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.
Can I substitute the chickpea flour with another flour?
I’ve only tested the recipe as written with chickpea flour, so I can’t promise other flours behave the same. Regular wheat flour or spelt should work with slight adjustments. Almond flour has been tried by some readers with mixed results, with some saying it came out a little too crumbly. Oat flour on its own is likely too crumbly too. If you want a different base, we also have buckwheat flour and pumpkin seed flour cracker recipes, plus an oil-free, flour-free, nut-free version on the blog.
Why is my dough too crumbly or too soft to roll?
This usually comes down to seed mix or thickness. Focus on small seeds like hemp, sesame, and flaxseeds, and try rolling the dough a bit thicker than you might expect. Larger seeds (especially large white pumpkin seeds) and chia can throw off the moisture balance because chia absorbs more water. If your batch comes out crumbly, the leftover pieces are still amazing crumbled on top of salads.
Can I leave out the nutritional yeast?
Yes. The nutritional yeast is only used as a seasoning, so you can skip it and add more of the other seasonings, or any that you like. Some readers also add 1 extra tablespoon of chickpea flour when they skip it.
What if my crackers feel moist after baking?
If they’re a bit moist after baking, give them a little longer in the oven, every oven is slightly different. I keep mine in a glass container in the pantry for up to a week with no issues.
Can I make my own chickpea flour?
You can make it from dried chickpeas, but I’d recommend buying it. I only tried making it once in my Vitamix, and the noise was so hectic, I thought never again. You can usually find it in the flour or international aisle at the supermarket (it’s often cheaper in the international aisle). If you do make it yourself, make sure to strain it so there aren’t any bits and pieces left.
How many servings does this recipe make?
This recipe makes 10 servings. You can find the number just above the ingredient list and adjust it if you’d like to make more or less. To see the nutritional information per serving, click “nutritional information” under the recipe instructions.

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143 Comments

    1. I’ve only tested the recipe as written, but I think regular wheat flour might work. You may need to adjust the measurements slightly, as all flours behave a little differently. Let us know if you try it 💚

      Reply

  2. 5 stars
    Better than store bought! Love these! Added a little extra crushed red pepper because I’m spicy! Delicious!

    Reply

  3. Can I use any other kind of flour? I love the idea of these altho I’m not gluten free.

    Reply

    1. I have another similar recipe using pumpkin seed flour and buckwheat flour, but I haven’t tested it with other kinds 🙂 I’m sure it would work, just not sure of the exact measurements. Let us know if you try 🙂

      Reply

  4. 5 stars
    This was absolutely delicious, thank you!
    But, I can say something similar for every Sarah’s recipe that I have made 🥰

    Reply

  7. Is it ok to use hemp hearts (hulled hemp seeds) instead of un-hulled hemp seeds?
    Excited to try this! Thanks!

    Reply

  10. 5 stars
    How did I not find you before?! I’ve been teaching plant-based for over 30 years! I just tried this recipe, and it is delicious! I see you have some other interesting recipes I am looking forward to trying: red lentil quinoa bread, buckwheat spinach wraps, and I just got started! Thank you again for posting these outstanding recipes!

    Reply

    1. Thank you so much for your kind words, I’m so happy you’re enjoying the recipes! Wow 30 years, that is incredible, do you have a social or blog we can check? Would love to see your recipes 😍

      Reply

  12. This is a good recipe and I would make it again. Can I replace the chickpea flour with lupin flour?

    Reply

      1. Thanks for your reply Sarah. I’ll give it a try and give you an update.

        Reply
4.98 from 67 votes (24 ratings without comment)

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