Celery Free Seed Power Crackers
These crackers are a crunchy, nutrient-dense snack built entirely from seeds — pumpkin, sunflower, sesame, flax, and chia — bound together with egg whites and a drizzle of olive oil into a satisfying, crackery slab. The spice blend of turmeric, smoked paprika, and garlic powder gives every bite a warm, savory depth that makes them dangerously snackable straight off the rack. Celery and celery derivatives are completely absent from this recipe, so there's no need to scrutinize labels or worry about hidden sources sneaking in through seasonings or fillers. The technique is straightforward: mix, press thin, bake low and slow, score, then finish until deeply golden — the result is a shatteringly crisp cracker that holds up beautifully under dips, cheese, or a smear of nut butter. Letting them cool fully on the wire rack is the key step that takes them from good to genuinely great, since they continue to firm up as the heat dissipates. These are the kind of crackers that make store-bought versions feel like a compromise.
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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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