Rice 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 slab that bakes up beautifully golden. For anyone navigating a rice-free lifestyle, store-bought crackers can be a minefield of hidden starches and grain-based fillers, but this recipe sidesteps all of that with zero compromise on texture or flavor. The smoked paprika, turmeric, and garlic powder give every bite a warm, complex depth that makes these feel far more special than your average snack 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 delivers that satisfying snap. A sprinkle of flaky sea salt on top before baking is a small touch that makes a big difference. Let them cool completely and they'll hold their crunch for days, making them ideal for pairing with dips, cheese, or just eating straight off the rack.
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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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