Vegetarian Seed Power Crackers
These crackers are a serious upgrade from anything you'll find in a crinkly store bag — packed with pumpkin seeds, sunflower seeds, sesame, flax, and chia, they deliver a satisfying crunch and a nutty, deeply savory flavor in every bite. Smoked paprika, turmeric, and garlic powder give the whole slab a warm, golden complexity that makes them impossible to stop eating. Egg whites and a little olive oil act as the binder, pulling all those seeds together into a cohesive sheet that bakes up crisp and sturdy without any flour or fillers. The two-stage bake — score first, then finish — is the secret to getting every cracker evenly golden and snappy all the way through. They're genuinely versatile: pile on some hummus, top with avocado, or just eat them straight off the rack while they're still warm. Once completely cool, they hold their crunch beautifully, making them a great make-ahead snack to keep on the counter all week.
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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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