Seed Oil Free Seed and Nut Crackers
These crackers are the kind of snack that makes you wonder why you ever bought the boxed stuff. Every bite is packed with pumpkin seeds, sunflower seeds, sesame, flaxseeds, and chopped almonds, all seasoned with turmeric, garlic powder, and smoked paprika for a savory, deeply satisfying crunch. The binder here is just one egg and a drizzle of extra virgin olive oil — no refined or industrially processed fats anywhere in the recipe, which is exactly the point. Most store-bought crackers rely on canola, soybean, or sunflower oil to keep costs down, so making your own is really the only reliable way to stay on track without sacrificing flavor. The technique is straightforward: press the mixture thin, score it before baking, and let the oven do the work until the edges turn a deep, toasty gold. They crisp up beautifully as they cool, and that satisfying snap when you break them apart is genuinely rewarding. Serve them with cheese, dip, or just 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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