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Seed Crackers

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This healthy seed crackers recipe is easy to make, packed with nutrients, and irresistibly delicious!

With so many fun crackers on the market nowadays, I can generally never be bothered to make homemade crackers from scratch…except when it comes to these magical seed crackers. ♡

I owe the credit for this recipe to my friend, Angela, who so kindly brought me a batch of crackers along with a lovely homemade meal a year or so ago when I was stuck in the hospital for a week with a sick kiddo. After taking a bite of one cracker…and then another…and another and another (couldn’t stop!), I immediately texted her begging for the recipe. These seed crackers are absolutely divine!

They’re made with a simple mix of three seeds (sesame, sunflower and pepitas), flax meal, and dried seasonings. Then Angela introduced me to the magic of psyllium husk powder to bind all of the ingredients together. (I know it may be a special buy, but one bag of psyllium husk powder will last for dozens of batches and it’s by far my favorite binding ingredient for this recipe!) Simply add boiling water to the ingredient mix to bring everything together, spread it out evenly on a parchment-covered baking sheet, and bake until crispy. Then the absolute yummiest batch of seed crackers will be yours to enjoy.

They also happen to be naturally gluten-free and vegan. They’re packed with protein, fiber, omega-3s and other great nutrients. And they are perfect for snacking, dipping, serving with cheese boards, you name it. We seriously make a batch at least once a week and the whole family absolutely loves them. So if you love a good cracker as much as we do, I hope you’ll give them a try!

Seed Cracker Ingredients

Here are a few notes about the ingredients you will need to make this seed cracker recipe:

  • Seeds: I like using equal parts of white sesame seeds, sunflower seeds, and raw pepitas in this recipe. But feel free to adjust the proportions if you prefer more of one type of seed to another.
  • Flax meal (ground flax seeds): I prefer using flax meal (ground flax seeds) in this recipe, which are easier for the body to digest than whole flax seeds. But you are welcome to use either.
  • Psyllium husk powder: As I mentioned above, psyllium husk powder is by far my favorite binding agent for these crackers. (I experimented with quite a few!) All you need is one tablespoon per batch, so one bag will last you quite awhile, and it does a beautiful job holding all of the ingredient together.
  • Seasonings: I like using a simple mix of garlic powder, onion powder, fine sea salt, and ground black pepper. But please feel free to play around with the seasonings and use whatever blend of spices you love best!
  • Boiling water: Finally, you will need 1 cup of boiling water to bring the seed cracker mix together.

How To Make Seed Crackers

Full instructions are included in the recipe box below, but here are a few additional tips to keep in mind when making seed crackers:

  • Use the correct size of baking sheet: This recipe was developed for a half sheet pan (18 x 13 inches, which is quite large), which allows for the crackers to be nice and thin. If you only have smaller baking sheets, I would recommend spreading the batter out onto two different baking sheets.
  • Use parchment: It’s essential to bake these seed crackers on parchment so that they do not stick to the pan! I’ve unfortunately not had luck baking these without parchment even on non-stick baking sheets, so I strongly recommend using parchment.
  • Aim for even thickness: The trickiest part of this recipe is trying to spread out the batter into an even thickness. It can be a bit finicky since it’s so sticky, but it’s worth it to try and take a few minutes to spread it out as evenly as possible. (I use both a silicone spatula and my hands to do this!)
  • Bake until mostly crispy: The goal is to avoid underbaking these crackers (which makes them soft and bendy) or over-baking them (which will make them taste burnt). So keep a close eye on them during the final 15 minutes of cooking and carefully test the very center of the cracker to see how soft it is. You want to pull them out of the oven with the center is nearly but not perfectly hard, since it will continue to harden up a bit more as the crackers cool. All ovens cook differently, so be sure to do this test!
  • Store in an airtight container: In order for the crackers to stay crispy, it’s best to store them in an airtight food storage container or zip-top bag for up to 1 or 2 weeks. (Although good luck keeping them around that long.) ;)

Recipe Variations

This recipe is inherently quite flexible, so please feel free to customize it to your liking! For example, feel free to:

  • Use different seasonings: There are so many different spice blends that would taste delicious with these seed crackers. I also occasionally love adding in some smoked paprika or a hint of cayenne. Or you can go a totally different direction and use more Italian seasonings, taco seasoning, za’atar, or furikake.
  • Make them “cheesy”: Add in a touch of Parmesan or nutritional yeast to make these crackers a bit cheesy.
  • Score the crackers: If you would like the crackers to have a more uniform shape, you’re welcome to pull them out of the oven halfway through baking and use a paring knife to lightly score the crackers into your desired shapes and sizes, which will make them easier to break apart once they have finished baking.

Ways To Serve Seed Crackers

Feel free to serve these seed crackers:

  • On their own: They make for a fantastic quick and healthy snack just on their own!
  • With dips: I recommend softer dips, since these seed crackers can be a bit fragile, such as homemade hummus, baba ganoush, muhammara, guacamole, or French onion dip.
  • With cheese: Layer on your favorite cheeses, such as a good sharp cheddar, smoked gouda, a soft blue or warmed brie.
  • With salad: Layer on your favorite chicken salad, tuna salad, or egg salad and use the crackers to add some crunch.
  • With charcuterie: Serve these crackers with your favorite charcuterie mix — I find they are especially lovely paired with prosciutto or smoked salmon.

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Seed Crackers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Author: Ali
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 16 servings 1x


This healthy seed crackers recipe is easy to make, packed with nutrients, and irresistibly delicious!




  1. Prep oven and baking sheet. Heat oven to 350°F. Line a half sheet pan (18 x 13 inches*) with parchment paper.
  2. Make the seed batter. Whisk together the sesame seeds, sunflower seeds, pepitas, flax meal, psyllium husks, salt, garlic powder and onion powder in a medium heat-proof mixing bowl. (I used a metal mixing bowl.) Add in the boiling water and stir until combined. Stir occasionally for 1 more minute until the mixture has thickened.
  3. Spread out the batter. Turn the batter out onto the parchment-covered baking sheet. Then use a silicone spatula or a wooden spoon (or your hands) to spread the batter out into a very thin layer, ideally as even as possible, to cover the entire baking sheet. This process can be a bit finicky, but have patience and spend a few minutes trying to make the batter as even as possible.
  4. Bake. Bake for 45-55 minutes, or until the center of the batter is no longer soft and has mostly hardened. (It will continue to harden slightly as it cools.)
  5. Cool. Transfer the baking sheet to a wire cooling rack and let the crackers cool to room temperature. Break them up with your hands into your desired size and shape of crackers and enjoy! Leftover crackers can be stored in an airtight container for 1 to 2 weeks.


Baking sheet size: If you only have smaller sheet pans, I recommend dividing the batter into two batches so that the crackers are not too thick. Keep a close eye on the baking time if you use a different size of pan so that the crackers do not overcook.

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27 comments on “Seed Crackers”

  1. Hey Ali, oh my goodness these crackers look divine!! I’ll be trying them for sure! We make our own cheese, so looking forward to pairing these two together. Just a quick note, I’m assuming the measurement for the flax meal is 1/4 cup? I think you forgot to include that in the ingredient list. Thx for this recipe!!

  2. These sound delicious and easy. Is it a 1/4 cup of flax meal? And do you think I can substitute psyllium husk I buy at the bulk store in place of the powder?

    • Sorry about that typo — yes, 1/4 cup! And I’ve only used the powder with this recipe, but from what I’ve read, the whole/rough psyllium husks will probably work well too. If you give that a try, please report back! :)

  3. Crackers I would actually eat!!! Thank you for sharing this recipe. One note: for the ground flax seed it says “¼ ground flax meal”. I’m assuming you meant ¼ cup. You might want to change the recipe to specify the amount.

  4. Should all the seeds be unsalted? Also, I am having trouble finding unsalted pepitas. All I can find are unsalted pumpkin seeds. Will those work? I’ve read they are not the same?

    • I’ve used both salted and unsalted sunflower seeds in mine and could hardly notice a difference, so I think you’ll be fine. But please feel free to adjust the salt levels at any point of course! And yes, I really recommend using the small green pepitas (versus the larger white pumpkin seeds) as they will cook much more evenly in the crackers. Enjoy!

  5. Hey Ali, I have a big bag of roasted, salted pepitas that I would like to use up. Would they work or do you think they might burn? Excited to try these crackers!

    • I used roasted, salted pepitas and the sunflower seeds I used were were roasted and salted as well. Turned out perfectly! Heavenly!

  6. Love your site! will be back, Elizabeth from ON CAD

  7. Can you please provide the nutritional information??

  8. Hello Ali,
    I was excited to make these today (kind of out of this Grandma’s usual box!). Success! Followed your directions exactly and was so pleased with the results. They will be great with any kind of topping. Planning to make these with my little grandsons soon, easy recipe for them to follow.
    Thanks for sharing another wonderful recipe!
    Best, Jakalyn

  9. I love seeds and these crackers are amazing and easy to make. I used pumpkin seeds (that’s what I found at the grocery store) and regular psyllium husk (not powder) and they came out great. Thank you!

  10. I am so glad you created this recipe! My third batch is in the oven as I type… we love it. Worth the effort to track down a few of these ingredients.

  11. I love your recipe. I make half of it since there are just 2 of us. The crackers actually taste better the 2nd or 3rd day, the garlic and onion powder taste comes through. Could you tell me why the crackers in your picture have an orange/red color?

  12. Great recipe! I’ve been making a batch every week. Highly recommend. Thank you!

  13. Made these and they were delicious! Light and crispy, with a nice toasted, savoury flavour. Reminded me of the crackers I loved to get when traveling in Norway. Good for lunch with cheese, cold cuts, thinly veggies, and the various delicious sandwich spreads in tubes. Thanks for the easy recipe!

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  15. Made these tonight and just packed them up. Well, what was left after I ate what seems like most of it. At least I can take comfort that it’s all healthy ingredients?? For those with trouble finding the ingredients, I got what I was missing on I feel like some “everything but the bagel” seasoning might be good instead of the onion & garlic powder. Anyone tried that? Regardless, SO GOOD!

  16. Made for the first time. HOOK. LINE. SUNK. HAHA. Spot on nutty flavour and super no fuss easy to make

  17. The very best seed crackers I have ever had! Thank-you so much !!!

  18. Our health food store carries psyllium husk or psyllium powder… so I’m stumped. Any advice? The powder is very finely ground and the psyllium husk is fine, but you can see the husk bits… these look amazing and I’m going to make them for sure, now that I need to embrace a high fibre lifestyle for medical reasons. Thanks for recipe!

  19. Delicious and easy. I am going to make them and give them as gifts.

  20. These were so easy to make and very tasty! Difficult to stop at one or two!

  21. Well Done ! Such a great recipe. These are delicious. I used to use a recipe that used chia seeds in place of the psyllium husk.for viscosity. Chia seeds don’t agree with me :(
    I doubled the recipe and added 2 things, 1) I added 2 Tbsp of toasted Nori flakes and 2) in addition to the flax meal I added a half cup of whole flax seeds as well. Because of the additions I increased the water by 1/4 cup.
    So delicious !!!!! I took a container to work and my co workers wanted the recipe. Thank you.
    I’m dreaming of my next batch. I ‘m going to experiment with a little monk fruit powder or maple syrup to make them into thin seed cookies :) When I need a sweet fix I can top one with a swirl of nut butter and a slice of banana,. Or, I can make a sweet fruit dip to dunk into……

  22. Made this twice now and managed to burn them in part both times (my oven :-( ) but they taste SO good!! (Yes, I aoided the burned bit). The friend who put me on to the recipe makes up the dry ingredients in 2 additional plastic bags as she goes so she can grab and bake… an idea I’m stealing because these will continue to be made. Often!