This Easy Keto Seed Crackers Recipe makes crisp, well-seasoned wafers that are great to serve with veggies, cheese, dip, or hummus. Made with four kinds of seeds, they're a nutritionally-packed crunchy, satisfying snack. Keto diet not required. Everyone enjoys them!
These crackers were a big hit when I served them to friends. I think they will be surprised to learn how easy they are to make!
- Pumpkin Seeds
- Sunflower Seeds
- Sesame Seeds
- Chia Seeds
For the exact amounts and detailed recipe instructions, scroll down to the end of this post, or click the Jump to Recipe button at the top.
You can change the proportions, if you wish, as long as you leave the total volume the same and don't alter the chia seeds or water.
Mix up the seeds and water. Then let them sit and gel together for 15 minutes while you preheat the oven and prepare parchment paper.
Roll out your seed mixture between two oil-lined sheets of parchment paper. Then, remove the top piece before baking.
As you'll see in the video, turning over and cutting up the crackers part way through the baking process, produces the most uniform results. Bake your crackers until they are just beginning to toast around the edges.
These crispy morsels are flavourful and make an addictive snack even without any toppings!
During baking, turn large chunks of the sheet of crackers before cutting them up. That's much easier than turning each individual little cracker.
Seed crackers are very good for you. Pumpkin seeds are an excellent source of magnesium, micronutrients, and antioxidants. Sunflower seeds contain heart-healthy fats. Sesame seeds provide protein. Chia seeds have protein.
Serve seed crackers on a cheese board with some grapes or on a veggie platter with Vegan Avocado Dip. This makes a great lunch, too!
I like that they're study enough for whatever appetizer toppings you might wish to add to them.
Your seed crackers will keep fine at room temperature for a day or two. After that, it's probably best to refrigerate them. I don't think I've ever had enough left over to freeze!
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- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ¼ cup sesame seeds
- ¼ cup chia seeds
- ¾ cup water
- ¾ teaspoon sea salt
- ¾ teaspoon dried rosemary
- ¾ teaspoon garlic powder
- ¾ teaspoon dried minced onion
- ¼ teaspoon black pepper
- Combine all ingredients and let sit for 15 minutes.
- Preheat the oven to 350°F (177°C).
- Oil one side of each of two sheets of parchment paper.
- Roll out soaked seed mixture between the two oiled sheets of parchment paper with the oiled sides next to the mixture.
- Roll to an approximately 10" X 14" (25 X 35 cm) rectangle.
- Slide the whole thing onto a baker's half sheet. (13" X 18") (33 X 46 cm)
- Gently peel off the top parchment paper.
- Bake for 20 minutes rather high up in the oven.
- Remove from oven. Cut into large pieces. Flip the large pieces over and cut each of them into desired size and shape for crackers.
- Return to oven and continue baking for 12 to 15 minutes, until they are dry and just starting to toast around the edges.