You will love how easy it is to make these seed crackers and they are the absolute best! Made from 4 types of delicious and nutritious seeds - sesame seeds, sunflower seeds, pumpkin seeds, and flaxseeds - these thin, crunchy homemade seed crackers are gluten-free, full of fiber and protein and bursting with irresistible toasted seeds flavor.
In This Recipe
Simply The Best Seed Crackers
You won't believe the taste and crunch of these homemade crackers, simply from toasted seeds and sea salt flakes! The pure fresh flavors of sesame, sunflower, flax and pumpkin seeds stand out in a wonderful way that you just don't experience with other crackers.
You’ll be munching on these plain, like potato chips. Though of course, they are perfect on cheese platters too or dipped into hummus or guacamole!
These seed crackers are crafted with such simple ingredients - just seeds, cornstarch, olive oil and salt. You'll be amazed that this handful of wholesome ingredients bakes up into the most perfect thin and crispy seed crackers.
Honestly, for a healthy, flavorful and crunchy cracker, you won't find better.
Why Seed Crackers Are So Great (And How this Recipe Came To Be)
Let's talk about seed crackers for a minute. In a world of often bland or overly processed crackers, seed crackers stand out. They're naturally packed with flavor and satisfying crunch. Plus, you get the nutritional benefits of all those healthy seeds.
For years, my go-to was Mary's Gone Crackers. Finally, here was a nutritious and gluten-free cracker that actually tasted great! They became my staple for cheese boards, dips and snacks. Then I discovered Top Seedz Crackers, and for me, they were a game-changer.
Even better than Mary's, Top Seedz crackers are thinner and more delicate, yet incredibly crisp and packed with that pure, delicious seed flavor. So good! In fact, if you're not planning on making your own homemade seed crackers, you should treat yourself to some Top Seedz Crackers. They are hands-down the best store-bought crackers I have ever tasted.
My two-year obsession with these amazing (but pricey) Top Seedz crackers is actually what finally inspired me to try and figure out how to make great seed crackers at home.
Want To Save this Recipe?
Share your email and we'll send it straight to your inbox!
It took a LOT of experimenting in the test kitchen to work out the perfect amount of seeds and cornstarch and the optimal oven temperature and timing. But I finally got it - a recipe for the best homemade seed crackers in flavor, crunch and overall deliciousness! And now I'm SO excited to share it around for all to enjoy.
How to Make Seed Crackers (Thin, Crisp and Delicious!)
Here's what you'll need:
Here's a quick walk-through of the recipe with photos. Scroll down to the recipe card for full details.
Step 1: Add the seeds, olive oil, cornstarch and salt to a mixing bowl and stir to combine.
Step 2: Pour boiling hot water over the mixture, stir and leave for 10 minutes, to thicken.
Step 3: Transfer the mixture to a parchment-lined rimmed baking sheet and use a flexible spatula to spread the seeds mixture towards the edges of the parchment. Take your time and gently spread the seeds into a very thin layer.
Step 4: Sprinkle flaky sea salt evenly over the surface and bake for an hour at 300ºF/150ºC.
You will end up with one very large toasted seed cracker. Let it cool in the baking pan and then break it up into any size crackers you like.
You can store seed crackers in an airtight container for a week (but no way they'll be around that long!).
Recipe Variations
Feel free to get creative with your favorite seeds and flavors. Consider adding chia or hemp seeds for a nutritional boost. Use a mix of black and white sesame seeds, for color contrast. Add dried herbs like rosemary, or spices such as garlic powder or cumin.
Try this spiced-up version developed by my friend Julie (an amazing cook) who helped me do recipe-testing for these crackers: add ½ tablespoon cumin seed, ½ teaspoon ground cumin, and ½ teaspoon garlic granules – a super delicious twist on the original!
Serving Suggestions
Honestly, these seed crackers are so good, I mostly just snack on them....constantly! But they're also fantastic with cheese, hummus, and guacamole. Basically, anywhere you'd use store-bought crackers, these homemade seed crackers will absolutely shine!
If you try this Recipe, I hope you'll come back to leave a star rating and a comment. I'd love to know what you think!
PrintRecipe
The Best Homemade Seed Crackers Recipe: Thin, Crisp and Delicious!
- Total Time: 1 hour 20 minutes
- Yield: 8 - 10 Servings 1x
Description
These delicious seed crackers are easy to make with just seeds, cornstarch, olive oil and salt. You'll be amazed that this handful of wholesome ingredients bakes up into the most perfect thin and crispy seed crackers. If you're looking for a healthy, flavorful and crunchy, gluten-free cracker, these are just the best!
Ingredients
Equipment: Rimmed Baking sheet, Flexible Silicone Spatula, Parchment Paper
- 5 tablespoons sesame seeds (Note 1)
- ¼ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- 1 tablespoon flax seeds
- ¼ cup cornstarch or arrowroot (note 2)
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt (note 3)
- ½ teaspoon flaky sea salt such as Malden
- ½ cup boiling water (scalding hot)
Want To Save this Recipe?
Share your email and we'll send it straight to your inbox!
Instructions
- Preheat oven to 300ºF/150ºC. Line a rimmed baking sheet with parchment.
- Add the seeds, cornstarch, olive oil and kosher salt to a mixing bowl and stir until fully combined.
- Pour boiling hot water over the mixture, stir and leave for 10 minutes, to thicken.
- Transfer mixture to the center of the prepared baking sheet and, using a flexible silicone spatula, gently spread the seeds out towards the edges of pan. Take your time and try to make the layer of seeds as thin as possible, as you create a rectangle that's about an inch smaller all around, than the pan.
- Sprinkle flaky sea salt evenly over the crackers
- Bake for 1 hour, let seeds cool in the pan and then break into any size crackers you like. Store in an airtight container for up to a week.
Notes
- Try a mix of sesame seeds: For added color and contrast, consider using a tablespoon of black sesame seeds and 4 tablespoons of white.
- Cornstarch vs Arrowroot: Cornstarch and arrowroot are both starch-based thickening agents, and you can use either one in this recipe—they’re fully interchangeable. The only difference is in the texture of the batter: arrowroot thickens the mixture a bit more, while cornstarch keeps it slightly looser. Both options work beautifully, and the crackers always bake up crisp and delicious.
- Salt: This recipe uses two types of salt - Kosher salt in the dough and flaky sea salt on top. Sea salt adds wonderful flavor and texture to the crackers. While you can use sea salt in the dough too, Kosher salt's smaller, more uniform flakes make it easier to measure accurately, hence the recommendation for both.
- Spice it up: for a spicier version, add ½ tablespoon cumin seeds, ½ teaspoon ground cumin and ½ teaspoon garlic powder. Everything else stays the same.
- Nutrition Disclaimer: We do our best to provide accurate nutrition values using an online nutrition calculator; however our nutrition information should be used only as an approximation.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Snack, Crackers
- Method: bake
- Cuisine: N/A
Jen
These are incredible! I always make at least two to four batches at a time. The first two I cook up on two cookies sheets. The second batch I put in a large ziplock baggy without the wet ingredients for another quick batch on the fly. Sometimes I add a tiny bit more water so they slide on the pan a little thinner.
Linda
So delicious and satisfying! I don’t care for the taste of sunflower seeds so I substituted coarsely ground pistachio nuts. Yum!