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
Units
Scale
Equipment: Rimmed Baking sheet, Flexible Silicone Spatula, Parchment Paper
- 5 tablespoons sesame seeds (Note 1)
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 1 tablespoon flax seeds
- 1/4 cup cornstarch or arrowroot (note 2)
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt (note 3)
- 1/2 teaspoon flaky sea salt such as Malden
- 1/2 cup boiling water (scalding hot)
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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 1/2 tablespoon cumin seeds, 1/2 teaspoon ground cumin and 1/2 teaspoon garlic powder. Everything else stays the same.
- Extra crisp & toasted: For a deeper toasted flavor and crispier texture, bake at 310°F for up to 1 hour, checking at 45 minutes to prevent burning. Alternatively, bake at 300°F for 1 hour, then turn off the oven and leave the crackers inside for 10-15 minutes more, to crisp and toast in the residual heat.
- 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: Crackers, Snack
- Method: Bake
- Cuisine: N/A