Macadamia Free Seed Power Crackers
These crackers are a serious snack upgrade — thin, shatteringly crisp, and packed with five different seeds that bring nutty depth and satisfying crunch in every bite. Turmeric, smoked paprika, and garlic powder give them a warm, savory complexity that makes plain store-bought crackers feel embarrassing by comparison. The whole slab bakes up in one go, scored into neat squares so you get that clean, bakery-style snap without any fussy rolling or cutting before they go in the oven. Because the entire recipe is built around seeds, olive oil, and egg whites, there's no need to scan labels or worry about cross-contact with tree nuts — every ingredient is straightforward and easy to verify. They're sturdy enough to hold up under a generous smear of hummus or a thick slice of cheese, but honestly just as good eaten straight off the cooling rack. Once they're fully cooled, they crisp up beautifully and store well, making them a smart batch-cook project for the week ahead.
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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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