Chicken Free Seed and Nut Crackers
These crackers are the kind of snack that disappears fast — deeply golden, satisfyingly crunchy, and packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds in every bite. A drizzle of olive oil and a single egg bind everything together, while turmeric, garlic powder, and smoked paprika give the slab a warm, savory depth that store-bought crackers rarely manage. The technique is simple: press the seed-and-nut mixture thin, score it before baking, and let the oven do the work until the edges turn a rich, toasty brown. Because the ingredient list is entirely plant seeds, nuts, and pantry spices, there's no need to scrutinize labels for hidden poultry-derived additives or broths — what you see is exactly what goes in. They're sturdy enough to hold up under a generous smear of hummus or a slice of sharp cheese, but honestly just as good snapped straight off the pan. Make a batch on the weekend and you'll have a crunchy, wholesome snack ready to go all week long.
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- ¼ cup sesame seeds
- ¼ cup flaxseeds
- ½ cup raw almonds, roughly chopped
- 2 tbsp extra virgin olive oil
- 1 large egg
- ½ tsp fine sea salt
- ½ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp black pepper
- ¼ tsp smoked paprika (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, and chopped almonds. Add the olive oil, egg, salt, turmeric, garlic powder, black pepper, and smoked paprika, if using. Stir until every seed and nut is evenly coated and the mixture clumps together when pressed.
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