Lactose Free Seed Power Crackers
Crunchy, savory, and packed with serious nutritional muscle, these seed crackers are the kind of snack that earns a permanent spot in your kitchen rotation. Five different seeds — pumpkin, sunflower, sesame, flax, and chia — come together in a single slab that bakes up shatteringly crisp and deeply golden. Smoked paprika, turmeric, and garlic powder give every bite a warm, complex flavor that makes plain store-bought crackers feel pretty embarrassing by comparison. Because the entire recipe is built around seeds, egg whites, and olive oil, there is absolutely nothing dairy-derived hiding in here — no butter, no cheese, no whey — so you can snack freely without scanning labels for hidden milk ingredients. The technique is straightforward: mix, press thin, bake, score, and bake again until the crackers are firm and deeply colored. That second bake is the secret to getting the center just as crisp as the edges, and the crackers continue to firm up as they cool on the rack. Finish with a pinch of flaky sea salt and you have an impressive, wholesome cracker that works beautifully with dips, spreads, or completely on its own.
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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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