Pistachio Free Seed Power Crackers
These crackers are a crunchy, savory snack built entirely from seeds — pumpkin, sunflower, sesame, flax, and chia — bound together with egg whites and olive oil into a satisfying, cracker-board-worthy slab. Smoked paprika, turmeric, and garlic powder give every bite a warm, layered depth that makes them taste far more complex than the ingredient list suggests. For anyone navigating tree nut allergies or sensitivities, store-bought crackers can be a minefield of shared-facility warnings and surprise inclusions, but this recipe keeps things clean and completely in your control. 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 delivers that deeply satisfying snap. A sprinkle of flaky sea salt on top before baking takes them from wholesome to genuinely craveable. They firm up beautifully as they cool, so resist the urge to judge them straight from the oven. Pile them next to hummus, top them with avocado, or eat them straight off the rack — they hold up to almost anything you throw at them.
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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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