Chestnut Free Seed Power Crackers
These crackers are a serious snack upgrade — packed with pumpkin seeds, sunflower seeds, sesame, flax, and chia, every bite delivers a satisfying crunch and a nutty, savory depth that store-bought crackers rarely match. A warm blend of smoked paprika, turmeric, and garlic powder gives them a gorgeous golden color and a flavor that's complex without being fussy. Egg whites and a touch of olive oil bind everything together into a cohesive slab that bakes up crisp and sturdy enough to handle your favorite dip or topping. For anyone navigating tree nut concerns, this recipe is a genuinely safe and delicious option — every ingredient is straightforward, and there's no ambiguity about what's in them when you make them yourself. The two-stage baking method is the real secret here: scoring the slab halfway through ensures clean, even crackers that dry out all the way to the center without burning the edges. They crisp up beautifully as they cool, so patience pays off. Make a batch on the weekend and you'll be reaching for them all week long.
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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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