These crackers are all about the seeds: pumpkin, sunflower, sesame, flax, and chia come together in a dense, crunchy slab that's loaded with texture in every bite. Turmeric, garlic powder, and smoked paprika give the mix a warm, savory depth, while a press-and-bake method turns the whole thing into one crisp, golden sheet that snaps cleanly into crackers. A quick score partway through baking means you get perfectly portioned squares with crackly edges and a firm, toasty center. Finish with a sprinkle of flaky sea salt for extra crunch and a little pop of salinity on top. Sturdy enough for dips, cheese boards, or just snacking straight off the pan, this one's a solid pick for a gluten free rotation. Once fully cooled, they stay satisfyingly crisp, so they're easy to make ahead and keep on hand.
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Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
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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