Nightshade Free Seed and Nut Crackers
These crackers are proof that snack time doesn't have to feel like a compromise. Packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, every bite delivers serious crunch alongside a nutty, savory depth that store-bought options rarely match. A touch of turmeric and garlic powder gives them warmth, while a drizzle of olive oil and a single egg bind everything into a cohesive slab that bakes up beautifully golden and crisp. For anyone navigating nightshade sensitivities, the snack aisle can feel like a minefield — chips, crackers, and flavored nuts are often seasoned with paprika, chili, or tomato powder. This recipe keeps things clean by leaning on seeds, nuts, and spices that are naturally free of those problem ingredients (the smoked paprika listed is optional, so you can simply leave it out). The result is a cracker that's genuinely satisfying rather than a sad substitute. Rolling the mixture thin between two sheets of parchment is the key technique here — it ensures even baking and that signature snap. Let them cool fully on the pan and they'll crisp up even more, making them perfect for dipping, topping with cheese, or eating straight off the tray.
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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)
Can be omittedsmoked paprika
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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