Gluten-Free Crispy Seed Crackers
Elevate your snacking game with these irresistible Gluten-Free Crispy Seed Crackers, a wholesome and nutrient-packed snack that's vegan, low-carb, and perfect for clean eating. Made with a powerhouse blend of chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, and poppy seeds, these crackers are held together by psyllium husk powder for a satisfyingly crisp texture. With just a hint of olive oil and salt, this simple recipe is both healthy and flavorful. Perfect for pairing with your favorite dips, cheeses, or enjoyed on their own, these crunchy crackers are naturally gluten-free and packed with fiber, protein, and omega-3s. Ready in about an hour, they’re an easy, homemade alternative to store-bought options—and they stay fresh for up to two weeks!
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Ingredients
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 1 cup Sunflower seeds
- 1 cup Pumpkin seeds
- 0.5 cup Sesame seeds
- 2 tablespoons Poppy seeds
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 1.25 cup Water
- 2 tablespoons Olive oil
Directions
Step 1
Preheat your oven to 325°F (160°C). Line two baking sheets with parchment paper.
Step 2
In a large bowl, combine the chia seeds, flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, poppy seeds, and psyllium husk powder.
Step 3
Add the salt to the seed mixture and mix well to ensure an even distribution.
Step 4
Pour in the water and olive oil, stirring well until the mixture forms a thick, gel-like consistency due to the chia and psyllium husk.
Step 5
Allow the mixture to stand for about 10 minutes to allow the seeds to fully absorb the water.
Step 6
Divide the mixture between the two baking sheets, spreading it out evenly with a spatula or the back of a spoon to a thin layer (approximately 1/8 inch or 3mm thick).
Step 7
Use a knife or pizza cutter to lightly score the desired shape of your crackers. This will make them easier to break apart after baking.
Step 8
Place the baking sheets in the preheated oven and bake for about 40-50 minutes, or until the cracker sheets are dry and firm. Rotate and swap the trays halfway through for even baking.
Step 9
Once baked, remove from the oven and allow the crackers to cool completely on the trays.
Step 10
Once cooled, break the cracker sheet along the scored lines into individual crackers.
Step 11
Store the crackers in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | (765.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2697.1 |
| Total Fat 232.1g | 0% |
| Saturated Fat 32.3g | 0% |
| Polyunsaturated Fat 99.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2453.4mg | 0% |
| Total Carbohydrate 101.2g | 0% |
| Dietary Fiber 65.0g | 0% |
| Total Sugars 7.4g | |
| Protein 94.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 712.5mg | 0% |
| Iron 27.3mg | 0% |
| Potassium 3152.7mg | 0% |
Source of Calories