Emulsifier Free Seed Power Crackers
Crunchy, nutty, and packed with texture, these seed-based crackers are the kind of snack that disappears fast once you set them out. Every bite delivers a satisfying crackle from a blend of pumpkin seeds, sunflower seeds, sesame, flax, and chia — all held together with egg whites and a drizzle of olive oil, with zero emulsifiers or additives in sight. That's actually what makes them so appealing for anyone trying to avoid the stabilizers and binding agents that sneak into most store-bought crackers. The spice blend of turmeric, garlic powder, and smoked paprika gives them a warm, savory depth that pairs beautifully with dips, cheese, or just a sprinkle of flaky salt straight off the pan. The technique is straightforward — press, bake, score, bake again — and the result is a perfectly crisp slab that breaks apart cleanly along the scored lines. They firm up even more as they cool, so patience pays off here. Once you realize how easy it is to make a genuinely clean, crunchy cracker at home, it's hard to go back to the packaged stuff.
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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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