Seed Crackers

Half of the pumpkin seeds and sunflower seeds get ground in a food processor and the rest stay whole. The ground seeds give the dough something to hold onto, and the whole seeds give each cracker its crunch. The dough will be a little sticky, and a 10 to 15 minute chill in the refrigerator makes it easier to roll.

I roll the dough about ⅛ inch thick between two sheets of parchment paper, score it into 24 crackers, and bake the whole sheet at 400°F for 15 to 20 minutes, until golden brown. Cut along the score lines as soon as it comes out of the oven, then let the crackers cool on the pan for 30 minutes. That cooling time is what makes them crisp, so give them the full 30 minutes before you store them.

For more crunchy snacks, try my Keto Crackers, Nut-Free Nachos, and Everything Bagel Cucumber Boats.

💛 Why you’ll love this seed cracker recipe

• Salty and crunchy, with whole seeds in every bite.
• No flour and no nuts. The dough is seeds, an egg, and melted butter or coconut oil, plus a few seasonings.
• Easy to change up. Add dried herbs or Parmesan to the dough, or sprinkle Everything Bagel Seasoning on top before baking.
• No flipping individual crackers. The whole sheet bakes at once, and you cut it into crackers when it comes out of the oven.
• Keeps at room temperature in an airtight container for up to 5 days.

➡️ Ingredients

• Sunflower seeds
• Pumpkin seeds
• Sesame seeds
• Ground flax seeds
• Onion powder
• Garlic powder
• Salt
• Egg
• Melted butter or coconut oil

⏲ How to make seed crackers

This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.

• Grind Seeds And Mix With Dry Ingredients: Add ¼ cup of pumpkin seeds and ¼ cup of sunflower seeds to a food processor and pulse the seeds until ground. Transfer the ground seeds to a large mixing bowl, then add the remaining dry ingredients and stir the seed mixture together. (If using any optional herbs, spices, seeds, and/or cheese, add them now.)
• Prepare Then Chill Dough: In a separate mixing bowl, using a fork, mix together an egg and melted butter. Transfer the wet ingredients to the bowl of dry ingredients. Then, knead the ingredients together with your hands until well-combined and a dough has formed. Roll the dough into a ball (note that it may be sticky), place it on a parchment paper-lined plate, and transfer it to the refrigerator to chill for 10-15 minutes.

• Roll Dough: After the dough has chilled, remove it from the refrigerator. Lay one piece of parchment paper down, placing the chilled dough in the center of the paper. Lay another piece of parchment paper atop the dough and lightly press down. Using a rolling pin, roll the dough into an even layer about ⅛ inch thick. Remove and discard the top piece of parchment paper. Carefully slide a baking sheet beneath the parchment paper with the dough on top.
• Form Dough: Using your hands, form the dough into a rectangle, gently pushing the edges of it against a knife to create straight edges.
• Score Dough: Using a pizza cutter or a sharp knife, score the dough (do not cut all the way through) to form 24 crackers.
• Bake: Transfer the baking sheet to the oven and bake the crackers until golden brown, which should take about 15-20 minutes. After baking, remove the baking sheet from the oven and cut the crackers all the way through. Allow the crackers to cool on the baking sheet for 30 minutes to harden and crisp up before breaking apart.

👉 Ingredient substitution suggestions

• Ground Flax Seeds: Whole flax seeds can be used; you’ll just need to pulse them in a food processor until they’re ground. Ground chia seeds will also work.
• Egg: Make a flax seed egg by mixing 1 Tablespoon of ground flax seeds with 3 Tablespoons of water. Set the mixture aside for about 5-10 minutes until the mixture thickens, then use the flax egg in place of the egg in this recipe. Note that using a flax egg will make the crackers more fragile.

✨ Variations

• Herbs And Spices – Add 1-2 teaspoon(s) dried rosemary, ground thyme, oregano, and/or cayenne pepper to the dough.
• Seeds – For extra texture and crunch, spoon 1 teaspoon of poppy seeds and/or chia seeds into the cracker dough.
• Cheese – Add ⅓ cup grated Parmesan cheese for a cheesy flavor (add an additional egg to the dough if Parmesan is added). For a dairy-free option, use nutritional yeast.
• Toppings – Sprinkle Everything Bagel Seasoning, white sesame seeds, and/or black sesame seeds atop the crackers.

〰️ How to serve

• Cheese – Pair with your favorite sliced cheese, like sharp cheddar cheese, mozzarella cheese, or Parmesan cheese. Or, top the crackers with softened cream cheese or mascarpone cheese.
• Protein – Top each cracker with a piece of salami, a slice of pepperoni, or a slice of lox.
• Dips – Serve with dips, like taco dip, jalapeño spinach artichoke dip, BLT dip, whipped feta with roasted tomatoes, queso con carne, or this creamy olive dip.
• Seed Or Nut Butters – Spread unsweetened almond butter, unsweetened peanut butter, or No-Sugar-Added SunButter on top of the crackers.

💬 FAQs

📚 More snack recipes

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