Pescatarian 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 roughly chopped almonds in every bite. A single egg binds everything together beautifully, while olive oil adds richness and helps the slab bake into a crisp, cohesive sheet. Turmeric, garlic powder, black pepper, and optional smoked paprika give them a warm, savory depth that makes plain store-bought crackers feel pretty uninspiring by comparison. The rolling-pin technique is the real secret here — pressing the mixture to a uniform 1/8-inch thickness means every cracker bakes evenly and snaps with that satisfying crunch. They work just as well alongside a cheese board as they do scooped through hummus or topped with smoked salmon for a more substantial bite. Once you make a batch, you'll wonder why you ever settled for crackers with a mile-long ingredient list.
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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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