Low Iodine Seed Power Crackers
Crunchy, nutty, and deeply savory, these seed-packed crackers are the kind of snack that disappears fast — whether you're serving them with a dip, piling on toppings, or eating them straight off the cooling rack. Five different seeds come together with egg whites and olive oil to form a slab that bakes into something remarkably crisp and satisfying, with warm notes of smoked paprika, turmeric, and garlic running through every bite. For anyone navigating a low-iodine approach, crackers can be a surprisingly tricky category — many store-bought options contain iodized salt, dairy, or additives that make label-reading exhausting. This recipe keeps things clean by using fine sea salt (not iodized table salt), plain egg whites, and olive oil, so you know exactly what's going into every cracker. The technique is straightforward: mix, press thin, bake, score, and bake again — that second round in the oven is what drives out the last of the moisture and gives you that satisfying snap. Let them cool completely and they'll hold their crunch for days, making them a genuinely reliable staple to have on hand.
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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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 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)Can be omitted
flaky sea salt
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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