Cashew Free Seed Power Crackers
These crackers are a crunchy, seed-packed powerhouse that feel just as at home on a cheese board as they do alongside a bowl of soup. Five different seeds — pumpkin, sunflower, sesame, flax, and chia — come together with smoky paprika, turmeric, and garlic powder for a flavor that's earthy, savory, and genuinely addictive. The egg whites act as a binder, holding everything into a tight slab that bakes down into satisfyingly crisp, snappable squares without a single nut in sight. For anyone navigating tree nut allergies or sensitivities, store-bought crackers can be a minefield of shared-facility warnings, so making your own from scratch is a genuinely smart move. The technique is straightforward — mix, press thin, bake, score, and bake again — and the double-bake method is what gives each cracker that deep golden color and satisfying crunch all the way through. A sprinkle of flaky sea salt on top right before they go into the oven takes them from good to great. Let them cool completely and they'll crisp up beautifully, ready to be stacked, dipped, or eaten straight off the rack.
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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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