Legume Free Seed Power Crackers
Crunchy, golden, and packed with serious texture, these seed crackers are the kind of snack that disappears fast once they hit the table. Every bite delivers a satisfying crackle from five different seeds — pumpkin, sunflower, sesame, flax, and chia — all toasted together into one cohesive, deeply savory slab. Smoked paprika, turmeric, and garlic powder give them a warm, complex flavor that makes plain store-bought crackers feel pretty uninspired by comparison. Because the entire recipe is built around seeds, egg whites, and olive oil, there's no reliance on beans, lentils, or pea-based flours that can sneak into packaged snack foods and cause problems for people avoiding legumes. The technique is straightforward — mix, press thin, bake, score, and bake again — and that second round in the oven is what takes them from soft to genuinely crisp all the way through. They're excellent with cheese, dips, or just eaten straight off the rack with a pinch of flaky salt on top. Once they're fully cooled, they hold their crunch beautifully, making them just as good the next day as they are fresh from the oven.
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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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