Chia seeds: Packed with fiber, protein, and antioxidants, chia seeds are a must-have ingredient in this recipe for crackers with seeds. Not only do they have a mild nuttiness that’s undeniably delicious, but they’re also helpful in supporting bone health and aiding weight loss. Raw & Unsalted Sunflower seeds: One of the most classic types of seeds, sunflower seeds lend these homemade crackers a nuanced sweetness and delicate crunch—but that’s not all! Sunflower seeds also transform this basic recipe into “anti-inflammatory crackers,” as their high levels of vitamin E and other plant compounds help reduce inflammation and boost heart health. When selecting sunflower seeds for this recipe, look for all-natural, raw ones to ensure they don’t have any added salt. Unsalted Pumpkin seeds: Pumpkin seeds are also a great source of healthy fats, magnesium, antioxidants, and fiber, which may have other beneficial effects, such as regulating blood sugars and getting a good night’s sleep. I recommend buying pumpkin seeds that don’t have any additional salt—in other words, look for raw pumpkin seeds when shopping for this recipe. Sesame seeds: Crunchy and buttery, sesame seeds taste fantastic in this recipe’s seed mixture. However, they also boast a range of other health benefits. For example, their high levels of B vitamins, calcium, and protein contribute to good vascular, muscular, and nerve health. Ground flaxseeds (aka Flax meal): Flaxseeds are among the greatest superfoods to eat when you want to boost your digestive health. In particular, they contain high levels of fiber and omega-3 fatty acids that help relieve constipation and promote digestive regularity. During my recipe research, I found variations of this recipe where others used whole flaxseeds, but I chose to use ground flaxseeds (AKA flax meal) because they’re easier to digest and help work as a binder—similar to how flour works in bread recipes. Other versions may also use psyllium husk as a binder, but I found this unnecessary, given my use of ground flax seeds. Hemp seeds: The addition of hemp seeds gives these seed crackers earthy and nutty undertones. This tiny seed also contains essential nutrients and minerals, such as fatty acids and manganese, which help maintain healthy skin, joints, and bones through collagen production. Kosher or sea salt: Salt helps with flavoring the crackers and helps them achieve more of a store-bought savory flavor, so do not skip it. Olive oil: I used olive oil to give these crackers their rich, full-bodied taste and golden-brown exterior, but you could also use avocado oil if preferred. Water: If you’ve seen other seeded crackers recipes, you might find that some ask you to use boiling water—particularly when making psyllium husk crackers. However, I’ve found that the temperature of your water doesn’t affect seed crackers that don’t use psyllium husk as a binder. Therefore, room-temperature water will work just as well as warm water when following my flaxseed cracker recipe.
Seasonings and herbs: If you want to give your crunchy seed crackers bright, garden-fresh notes, I highly recommend adding some of your favorite herbs, like dried rosemary or thyme. Or, if you want a more robustly flavored chip, seasonings like garlic powder, onion powder, black pepper, and paprika will lend your seed cracker recipe irresistibly savory flavors. You can even make an easy everything bagel crackers recipe by adding a pinch of everything bagel seasoning! Nuts: Filling, protein-packed, and oh-so-delicious, nuts make a great addition to this seeded cracker recipe. Depending on your desired flavor profile, I recommend using finely chopped nuts such as walnuts, pecans, or pistachios. You can also use a few tablespoons of almond flour (or even Homemade Almond Flour!) to reduce your prep time while still getting that classic “nut and seed crackers” taste. No matter which nuts you use, just be sure to use less of another dry ingredient to ensure a consistent ratio of wet-to-dry additions. Nutritional yeast: No one can resist the savory, rich taste of a cheesy cracker. Simply add a bit of nutritional yeast to your recipe to give it a cheesy—yet vegan-friendly!—flavor.
Store: These keto seeded crackers can be stored in an airtight container at room temperature for up to ten days. Freeze: For extra-long storage, you may freeze your crackers in a freezer-safe container until ready to eat. However, keep in mind that the low temperatures may make the seed chips more brittle, so you should store them in a flat orientation to avoid breakage.
Dips: Easy, filling, and nutritious, this sesame crackers recipe makes a great snack alongside classic Mediterranean dips. Hummus is a zesty, creamy classic that pairs great with the earthy undertones of this easy cracker. You can also serve your recipe with smokier, savory-sweet dips, like Baba Ganoush or Muhammara. Serve it as a flatbread: My favorite way to enjoy this recipe for seed crackers is as a flatbread topped with avocado, sliced eggs, and pickled red onions. You can also spread this cracker with cream cheese and smoked salmon for a quick morning fix. Or, if you’re in the mood for a sweeter variation, try spreading your crackers with nut butters, like peanut butter or almond butter, for a satisfying yet healthy dessert. Cheese: No one can resist a five-star Meat and Cheese Board brimming with crisp crackers, flavorful cheeses, and savory meats. These multi-seed crackers make the perfect addition to any charcuterie board, but if you’re short on time, they also make an unbelievably delicious pairing with your favorite cheese. Topping for salads: This sesame seed cracker recipe is the ultimate choice when you want to add a light crunch to your salad. You can crumble these crackers on top of any bowl of greens, from a sweet and tangy Apple Kale Slaw to a creamy Cauliflower Broccoli Salad. With soups: Healthier and more flavorful than oyster crackers, these pumpkin seed crackers are an excellent topping for soup when crushed into small, crunchy bits. I especially love using this cracker recipe with my smooth-yet-zingy Carrot and Ginger Soup and creamily spiced Sweet Potato Soup.
Rest timing: Though resting is essential in making this recipe, don’t let the mixture rest for more than five minutes. Too much resting time will cause the chia seeds to swell, giving you a “doughier” mix that’s harder to spread. As a result, your seed crackers will be thicker and less crisp. Spread it evenly: Even spreading is vital to ensuring your super seed crackers come out with a thin, crisp, and uniform texture. You can use a spatula, a spoon, or the back of a ramekin to spread your mixture effectively. Or, for easier clean-up, you can also place an additional sheet of parchment paper on top of the cracker mixture and use your hands (or a rolling pin) to press it into an even layer—as long as you remove this second piece of parchment paper before baking, of course. Sheet pan size: I suggest using an 18 x 13-inch pan to make these chia crackers, as this large pan size will allow for a very thin layer of batter. However, if your baking sheets are smaller, I recommend baking your crackers in two batches to ensure the mixture doesn’t lay too thickly. Parchment paper: Lining your sheet pan is critical to easy cracker removal post-baking. If you’re a baker, you can also use a silpat to line your pan due to its reusable, non-stick silicone base. Cutting: I usually choose to “cut” this multi-seed crackers recipe by cracking it, giving each cracker a rustic, aesthetically pleasing shape. However, you can also use a pizza cutter or a sharp knife to cut individual crackers if you prefer a less hands-on splitting method. If you want more uniformly shaped crackers, remove them halfway through baking and score the sheet with a sharp knife. That way, your keto crackers will split into more uniform portions once fully cooked.
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