Ginger 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 olive oil into a satisfying slab that bakes up golden and crisp. The seasoning leans on turmeric, smoked paprika, and garlic powder, so every bite has real depth and a subtle warmth without a trace of ginger anywhere in the mix. For anyone who needs to avoid that particular root spice, store-bought crackers and snack mixes can be a minefield of hidden flavoring, making a from-scratch batch like this genuinely worth the effort. The method is straightforward: press the seed mixture thin, bake it in two stages, and score it into neat squares so it breaks apart cleanly once cooled. That double-bake technique is the secret to getting them properly crisp all the way through rather than chewy in the center. Finish with a pinch of flaky sea salt and you have a snack that feels artisan but comes together with pantry staples and one bowl.
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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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