Emulsifier Free Seed and Nut Crackers
These crackers are the kind of snack that makes you wonder why you ever bought the packaged kind. Every bite delivers a satisfying crunch packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, all seasoned with turmeric, garlic powder, and a hint of smoked paprika for a deeply savory, nutty flavor. Store-bought crackers are notorious for containing lecithin, mono- and diglycerides, and other emulsifying agents that show up even in products that look simple and clean — this recipe sidesteps all of that entirely. The binding here comes from just a single egg and a drizzle of olive oil, which is all you need to hold everything together into a beautifully thin, golden slab. Rolling the mixture between two sheets of parchment is the secret to getting that uniform, crispy texture without any fuss. They firm up even more as they cool, so resist the urge to pull them apart too early. Serve them with dips, cheese, or straight off the pan — they disappear fast either way.
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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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