Ginger Free Seed and Nut Crackers
These crackers are the kind of snack that disappears fast — deeply golden, satisfyingly crunchy, and packed with seeds and almonds that make every bite feel genuinely substantial. A binding of egg and olive oil holds the whole slab together beautifully, while turmeric, garlic powder, and smoked paprika layer in a warm, savory flavor without any heat or spice that might catch you off guard. So many store-bought crackers and spice blends sneak in ginger as a background note, which makes finding a safe option trickier than it should be — this recipe keeps things clean with a short, straightforward ingredient list you can read at a glance. The rolling-pin technique is the real secret here: pressing the mixture into a thin, even slab means every cracker bakes up uniformly crisp rather than thick and chewy in the middle. Scoring before baking makes breaking them apart along clean lines almost satisfying in itself. They're great with cheese, hummus, or just eaten straight off the pan while they're still warm.
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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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