Crispy Seed Crackers
Shatteringly crisp crackers made from nothing but seeds, water and a spoonful of psyllium to hold them together. Naturally vegan, nut-free and egg-free, and sturdy enough for the thickest dip.
Nutrition per serving
4 crackers- Net carbs
- 1.7g
- Calories
- 123kcal
- Protein
- 4.8g
- Fat
- 10g
- Total carbs
- 5.8 g
- Fiber
- 4.1 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Everything bagel: Extra sesame, poppy seeds, dried onion and garlic — the bagel-shop topping in a crisp cracker for cream cheese and smoked salmon.
- Mix the toppings together and stir half into the seed mixture before adding the water. Spread the slab, then scatter the rest over the top and press it in lightly before baking.
Parmesan & rosemary: Grated parmesan and fresh rosemary make a savory, cheesy cracker for soups and antipasto boards. (No longer vegan.)
- Stir the parmesan and rosemary into the seeds before adding the water. The cheese browns sooner, so start checking 5 minutes early during the second bake.
Hemp heart (lower-carb): Hemp hearts replace the sunflower seeds for a milder, slightly lower-carb cracker with extra protein.
- Use the hemp hearts in place of the sunflower seeds. They are softer, so the slab is more fragile — score it gently and let the crackers cool completely before snapping them apart.
- Also add
- Also add
Estimated cost $4.69 for 12 servings ($0.39 each) · how we estimate
Instructions
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Heat the oven to 300°F (150°C) and line a large rimmed baking sheet (about 13 × 18 inches/33 × 46 cm) with parchment.
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In a bowl, stir together all the seeds, the psyllium and the salt. Pour in the water and stir well, then let the mixture stand 10–15 minutes, stirring once or twice, until the chia and psyllium have soaked up the water and it has turned into a thick, sticky mass with no liquid pooling at the bottom.
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Tip the mixture onto the parchment and spread it with a wet offset spatula (or lay a second sheet of parchment on top and press with your palms) into a thin, even layer about ⅛ inch (3 mm) thick, filling most of the sheet. Patch any holes.
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Bake 35 minutes, until the surface looks dry and the slab is firm enough to cut. Take the pan out and score the slab into 48 crackers with a pizza cutter or sharp knife.
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Return to the oven for 25–35 minutes more, until the crackers are dry and crisp all the way through and golden at the edges. Lift off any edge pieces that are done and give soft middle ones another 5–10 minutes.
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Turn off the oven and leave the crackers inside with the door ajar for 15 minutes, then cool completely on the pan and snap them apart along the score lines.
Tips for success
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Thickness is everything: spread the mixture as thin as you can. Hold the baked slab up to the light — you should see a few tiny gaps between the seeds. Thick spots stay chewy. - Do not rush the soak. The chia and psyllium form the gel that glues the crackers together; if the mixture is still runny, wait another 5 minutes.
- Serve with cauliflower hummus, chunky guacamole or pimento cheese, or on a cheese board.
Nice to have, not needed
- An offset spatula spreads the mixture thin and even — a second sheet of parchment pressed with your palms works too.
- A pizza cutter scores the slab fastest; a sharp knife is fine.
Storage & meal prepMeal-prep friendly
- Keeps 7 days in the fridge
- Freezes up to 3 months
Reheat: Serve at room temperature; re-crisp 5 minutes at 300°F (150°C) if they soften.
Prep tip: They keep up to 2 weeks in an airtight tin on the counter, so there is no need to use fridge space.
Store airtight at room temperature up to 2 weeks, or freeze up to 3 months. Re-crisp in a 300°F (150°C) oven for 5 minutes if they soften.
Variations
3 variations, each with its own ingredients and macrosEverything bagel
FlavorExtra sesame, poppy seeds, dried onion and garlic — the bagel-shop topping in a crisp cracker for cream cheese and smoked salmon.
- + 3 tbsp extra sesame seeds
- + 1 tbsp poppy seeds
- + 1 tbsp dried minced onion
- + 1 tsp dried minced garlic
2.6 g net · 143 kcal · 5.5 g protein · 12 g fat · ≈$0.54 per serving (+0.9 g net carbs vs the original)
Parmesan & rosemary
FlavorGrated parmesan and fresh rosemary make a savory, cheesy cracker for soups and antipasto boards. (No longer vegan.)
- + ¾ cup finely grated parmesan
- + 2 tbsp fresh rosemary
1.9 g net · 143 kcal · 6.6 g protein · 11 g fat · ≈$0.60 per serving (+0.2 g net carbs vs the original)
Hemp heart (lower-carb)
SwapHemp hearts replace the sunflower seeds for a milder, slightly lower-carb cracker with extra protein.
- raw hulled sunflower seeds → hemp hearts (hulled hemp seeds)
1.3 g net · 126 kcal · 5.7 g protein · 10 g fat · ≈$0.54 per serving (−0.4 g net carbs vs the original)
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