Crunchy, golden, and packed with serious nutritional firepower, these seed-based crackers are the kind of snack that earns a permanent spot in your rotation. Every ingredient is grain-free by nature — pumpkin seeds, sunflower seeds, sesame, flax, and chia all come together in a slab that bakes up beautifully crisp without a trace of rye or any other grain flour. Egg whites and a touch of olive oil act as the binder, so the crackers hold their shape and shatter satisfyingly when you break them apart. Smoked paprika, garlic powder, and turmeric give them a warm, savory depth that makes plain store-bought crackers feel pretty boring by comparison. The technique is straightforward — mix, press thin, bake, score, and bake again — and the result is a sturdy, snappable cracker that works beautifully with hummus, cheese, or just eaten straight off the rack. They crisp up fully as they cool, so patience pays off here. Whether you're navigating a grain sensitivity or just looking for a more wholesome crunch, this recipe delivers without any compromise on flavor or texture.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
FIELD DAY OLIVE OIL EXTRA VIRGIN
Olitalia Extra Virgin Olive Oil
Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)