Looking for a seed crackers recipe that’s easy, healthy, and seriously addictive? These crispy, toasty crackers are packed with six wholesome seeds and come together with just a handful of ingredients. They're plant-based, gluten-free, and perfect for anyone craving a salty snack without the processed ingredients.
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Recipe backstory.
This recipe goes all the way back to my culinary school days. During a plant-based cooking module, one of our instructors casually stirred together a bowl of seeds, water, and spices—then turned it into the crispiest, crunchiest seed crackers I’d ever tasted. I remember thinking, Wait, that’s it? It felt like magic. No flour, no fuss—just a few pantry staples.
Fast forward to now, and I still make them whenever I’m craving something salty and satisfying that doesn’t come from a box. These crackers hit that perfect snacky spot—crunchy, toasty, and full of flavor—without being processed or overly complicated. They’ve become my go-to for a wholesome, no-guilt nibble.
xoxo Kori
A must-make.
- Flavor and Texture. Crunchy, savory, and packed with toasty, nutty goodness from six powerhouse seeds—this recipe is as simple as stir, spread, bake.
- Is it really this simple? Yes! Mix all the ingredients together, let it thicken, spread it all out, then bake until crunchy and toasty.
- Naturally Nourishing. Vegan, gluten-free, low carb, plant-based, and made with whole food ingredients. No preservatives, no mystery oils, no junk.
- Magic Texture. Thanks to chia seeds, everything binds together into crispy golden perfection. That snap? So satisfying.
A healthy, salty snack that actually satisfies—without the processed stuff. -Kori
What you'll need.
For such minimal ingredients, you'll be amazed at how much flavor these crackers have. Seriously.
- Seeds. Flax, chia, pumpkin, sunflower, hemp, and sesame seeds were all used.
- Water.
- Seasonings. Dried oregano, garlic powder, and table salt. That's it!
For exact ingredient quantities, please see the recipe card below!
Make it your own.
Feeling creative? These are super easy to customize:
- Spicy – Add a pinch of cayenne or chili flakes.
- Bold flavor – Try everything bagel or Cajun seasoning (adjust salt accordingly).
- Herby – Mix in Italian seasoning or dried thyme for an aromatic twist.
- Seed swaps – Keep the chia, but you can mix-and-match the rest. I love a blend of large and small seeds for contrast (black sesame is so pretty).
How to make seed crackers.
Making these crackers is way easier than it looks. Just follow these steps:
Printable recipe card below.
Mix
Stir all the ingredients together and let sit 30 minutes.
Spread
Spread the seed mixture into the pan about an ⅛" thick.
Bake
Bake until golden brown around the edges. Turn oven off to finish drying in the oven.
Break and store
Let cool completely then break apart into pieces. Store in an airtight container.
Kori's Tips
- Don’t skip the chia! They’re the glue that holds everything together.
- Spread evenly: Aim for consistent thickness. If some parts are thicker, they’ll need more baking time.
- Still soft? Flip the crackers and return to the warm oven to crisp up the underside.
- Storage: Let them cool completely before storing. Keep in an airtight container in your pantry for up to a week (if they last that long!).
📌 Be sure to save this pin to Pinterest for later! 😉
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📖 The recipe.
6-Seed Crackers Recipe
Ingredients
- 2 tablespoons flax seeds
- ½ cup chia seeds
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- 2 tablespoons hemp seeds
- 1 tablespoon sesame seeds
- ½ teaspoon table salt
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- 1 cup water
Instructions
- Preheat oven to 350℉. Line a sheet pan with parchment paper.
- In a medium bowl stir together all the seeds, salt, herbs, and water. Let the mixture sit for 30 minutes or until it thickens and becomes slightly gelatinous.
- Spread the mixture evenly over the parchment paper in the pan so it is about ⅛" thick.
- Bake for 35 to 45 minutes until golden brown around the edges. Turn off oven and leave the crackers in for an additional 30 minutes to continue drying out.
- Remove from the oven and let cool completely. Break the crackers apart and store in an air-tight container.
Kori's Tips
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: If you like a little spice, add a bit of cayenne or chili flakes. Try other herbs or blends, such as Italian seasoning. As long as you keep the same measurements, you can swap varieties of all the seeds except chia seeds (they are essential to this recipe).
- TIPS:
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- Chia seeds must be used, they cannot be substituted. They are essential to bind the crackers together.
- Try to spread the seed mixture into an even layer about ⅛" thick. If the seeds are thicker in the middle, bake longer as needed.
- If, after baking, some crackers aren't as crispy as you'd like, turn the bottoms facing up and place them back in the oven for 10 to 15 minutes at 350 degrees F so they can continue to dry out.
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Nutrition
© 2025 Seeking Good Eats™
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