Almond Free Seed Power Crackers
These crackers are a crunchy, seed-packed snack that delivers serious flavor and satisfying texture without a nut in sight. Pumpkin seeds, sunflower seeds, sesame, flax, and chia all come together in one glorious slab, seasoned with smoked paprika, turmeric, and garlic powder for a savory depth that makes them dangerously snackable. Egg whites and a little olive oil bind everything into a cohesive sheet that bakes up crisp and golden — no almond flour, no almond-based binders, nothing that could trigger a concern for anyone avoiding tree nuts. Store-bought crackers can be a minefield of shared facilities and ambiguous ingredient labels, so making your own means you know exactly what went into every bite. The two-stage bake is the real trick here: scoring the slab partway through lets you break it into neat pieces while ensuring the center gets just as crisp as the edges. Once they cool completely on the rack, they snap cleanly and hold up beautifully to dips, cheese, or just a sprinkle of flaky salt straight off the pan. These are the kind of crackers that disappear fast, so consider doubling the batch.
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Learn more →Ingredients
6 servings
- ½ cup raw pumpkin seeds (pepitas)
- ½ cup raw sunflower seeds
- ¼ cup sesame seeds
- ¼ cup flaxseeds (whole)
- 2 tbsp chia seeds
- ¼ tsp fine sea salt
- ¼ tsp ground turmeric
- ¼ tsp garlic powder
- ¼ tsp smoked paprika
- 2 large egg whites
- 1 tbsp extra virgin olive oil
- 1 tbsp water
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the pumpkin seeds, sunflower seeds, sesame seeds, flaxseeds, chia seeds, fine sea salt, turmeric, garlic powder, and smoked paprika. Stir until the spices are evenly distributed throughout the seeds.
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