Carrageenan Free Seed Power Crackers
Crunchy, nutty, and loaded with texture, these seed-packed crackers are the kind of snack that disappears fast once you set them out. Pumpkin seeds, sunflower seeds, sesame, flax, and chia all come together in a single slab that gets pressed thin, baked low and slow, and scored into satisfying squares. Smoked paprika, turmeric, and garlic powder give every bite a warm, savory depth that makes plain crackers feel like a distant memory. For anyone navigating carrageenan concerns, store-bought crackers and snack foods can be a minefield — many contain additives and stabilizers that are easy to overlook on a label. This recipe sidesteps all of that with a short, clean ingredient list you can read at a glance: seeds, spices, egg whites, and olive oil. No fillers, no thickeners, no guesswork. The egg whites act as the binder here, coating every seed so the slab holds together beautifully during baking and breaks apart into clean, crisp pieces once cooled. A sprinkle of flaky sea salt on top before the oven is optional but highly recommended. Serve them with dips, pile on your favorite toppings, or just eat them straight off the rack — they're that good.
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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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