Gluten Free Seed Crackers
These crispy, golden crackers are made entirely from seeds — sunflower, pumpkin, sesame, flax, and chia — so there's not a trace of wheat or grain flour anywhere in the recipe. That's genuinely good news if you've ever flipped over a cracker box only to find a long list of questionable additives or a "may contain" warning that rules it out entirely. The magic here is in the chia and flaxseeds, which absorb the water and olive oil to create a gel that binds everything together naturally — no binders, no starches, no workarounds needed. A hit of garlic powder and smoked paprika gives them a savory, slightly smoky depth that makes them taste far more interesting than anything you'd grab off a store shelf. Spread into a thin, even layer and baked low and slow at 325°F, they come out shatteringly crisp from edge to center. A finishing sprinkle of flaky sea salt before they go into the oven is optional but highly recommended. This recipe makes 6 servings, so they're great for snacking through the week or setting out with your favorite dips and toppings.
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Learn more →Ingredients
6 servings
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ¼ cup flaxseeds
- 2 tbsp chia seeds
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ½ cup water
- 1 tbsp olive oil
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
Combine the sunflower seeds, pumpkin seeds, sesame seeds, flaxseeds, chia seeds, fine sea salt, garlic powder, and smoked paprika in a large mixing bowl and stir to mix evenly.
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