I just love these crunchy seed crackers, they're easy to make and very tasty too! Enjoy them with cheese and a glass of pomegranate wine, unless, of course, you're watching your carbs!
These delicious seed crackers are made with wholesome ingredients like pumpkin seeds, flax seeds, chia seeds, sunflower seeds, and sesame seeds. Collagen protein powder and coconut oil are also incorporated into the recipe to add protein and healthy fats.
Similar to my sourdough discard crackers, I like to finish them off with a sprinkle of za'atar seasoning, but that's totally optional!
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😍 Why You'll Love This Recipe
- This recipe is very forgiving. This means you don't have to use the exact amount of each ingredient, toss in a little less or a little more, it still works!
- They are low carb, keto friendly, and gluten-free!
- This seed crackers recipe is just the thing if you want grain-free options on this easy charcuterie board!
🛒 What You Need For This Recipe
🔖 Ingredients & Substitutions
- Chia seeds & flax seeds: These act as a binder when mixed with boiling water, giving the seed mixture its spreadable, jell-like texture. You could also use psyllium husk.
- Additional seeds: I use flax seeds, sunflower seeds, pumpkin seeds (pepitas), and sesame seeds. Hemp seeds would also work well.
- Collagen powder: This is optional, but adds more protein.
- Coconut oil: Extra virgin olive oil or avocado oil are great substitutions.
- Seasoning: Sea salt is really all you need, but you can also use onion powder, garlic powder, paprika, everything but the bagel seasoning, or herbs like thyme & rosemary.
🧀 How to Make Seed Crackers
Preheat oven to 350-degrees F
Step 1: Mix sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, chia seeds, salt, and protein powder into a medium-sized bowl. Add coconut oil, and boiling water. Stir, and allow to rest for 30 minutes.
Pro Tip: This resting period will allow the mixture to thicken and jell so don't skip that part!
Step 2: Line a large sheet pan with parchment paper. Pour the seed mixture into the pan. Smooth into an even layer using a rubber spatula. Bake in the oven, on the lower rack, for 30 minutes. If the mixture still feels wet, continue to bake, checking at five-minute intervals.
Pro Tip: Be sure to use a piece of parchment paper, not wax paper, because they are not the same! Waxed paper is not recommended for use in the oven.
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Step 3: Remove the baking tray from the oven, and cut the seed crackers into small squares. Bake for an additional 20 minutes, or until crispy. Remove from oven and allow to cool before storing in a plastic ziplock bag.
Pro Tip: Before cutting them into squares, you want the mixture to be firm but not crispy so that it doesn't crumble and crack.
🍽️ Serving Suggestions
So what goes well with this seed crackers recipe? Here are some ways to enjoy them!
- Serve them with dips like roasted eggplant dip, cranberry jalapeno dip, or smoked salmon dip.
- Include them as part of a fall charcuterie board or cheese platter.
- Top with spreads like Greek yogurt cream cheese, almond butter, or this honey apricot goat cheese log.
🤷🏻♀️ FAQs
It's best to store seed crackers using an airtight container like a ziplock bag, and to keep them in a cool, dark place such as a pantry.
With proper storage, homemade seed crackers will stay crispy and fresh up to ten days! You can freeze them for long-term storage.
👩🏼🍳 Pro Tips
- To make these keto seed crackers even tastier, try sprinkling them with some zaatar (substitute for zaatar) before placing them in the oven.
- Using a pizza wheel to cut the seed crackers makes cutting the crackers much easier.
- I like to serve these crackers with buried cheese. The two really complement each other.
- The protein powder and coconut oil used in this recipe can be left out if you prefer.
🍍 More Healthy Snack Options!
📖 Recipe
Seed Crackers
Ingredients
- ⅓ cup sunflower seeds
- ⅓ cup flax seeds
- ⅓ cup sesame seeds
- ¼ cup pumpkin seeds
- ¼ cup chia seeds
- ½ teaspoon salt
- 2 tablespoon Bulletproof Collagen Protein
- 2 tablespoon coconut oil
- 1 cup boiling water
Instructions
Preheat oven to 350-degrees F
- Mix sunflower seeds, flax seeds, sesame seeds, pumpkin seeds, chia seeds, salt, and protein powder into a medium-sized bowl. Add coconut oil, and boiling water. Stir, and allow to rest for 30 minutes.
- Line a large sheet pan with parchment paper. Pour the seed mixture into the pan. Smooth into an even layer using a rubber spatula. Bake in the oven, on the lower rack, for 30 minutes. If the mixture still feels wet, continue to bake, checking at five-minute intervals.
- Remove the baking tray from the oven, and cut the seed crackers into small squares. Bake for an additional 20 minutes, or until crispy. Remove from oven and allow to cool before storing in a plastic ziplock bag.
Notes
- This resting period will allow the mixture to thicken and jell so don't skip that part!
- Be sure to use a piece of parchment paper, not wax paper, because they are not the same! You can't use waxed paper in the oven.
- To make these keto seed crackers even tastier, try sprinkling them with some Za'atar mix before placing them in the oven.
- Using a pizza wheel to cut the seed crackers makes cutting the crackers much easier.
- I like to serve these crackers with Buried Cheese. The two really complement each other.
- The protein powder and coconut oil used in this recipe can be left out if you prefer.
Elayne says
They are the best keto crackers I’ve ever had.
Hilda Sterner says
Thank you, Elayne! I really appreciate your review, enjoy!