If you’re after a crunchy, wholesome snack that takes no time to make and is packed with goodness, you’re going to love these easy seed crackers. Made with just three ingredients—flaxseeds, a mix of your favourite seeds, and olive oil—this recipe is gluten-free, nut-free, and incredibly moreish.
What makes this recipe really special is the way flaxseeds naturally create a gel-like texture when soaked in water, holding everything together without the need for flour, eggs, or binders. The result? A super crispy cracker that’s full of fibre, healthy fats, and plant protein. Perfect with dips, cheese, or just on its own.
These are the kind of crackers I love to batch-make and keep on hand for quick snacks or lunchbox additions. They’re completely customisable, and the thin, crispy texture is so satisfying you won’t believe they’re homemade.
Ways To Enjoy
- As a snack: On their own or dipped in hummus or guacamole.
- With cheese: Perfect with soft cheeses, cheddar, or even cottage cheese.
- As a topping: Crushed on soups, salads, or yoghurt for added crunch.
Tips
- Soak flaxseeds properly: Don’t skip the soaking step—flaxseeds need about 15 minutes to turn into the perfect gloopy base that holds everything together.
- Spread thinly: The thinner the layer, the crispier your crackers will be. Use the back of a spoon to get it as even as possible.
- Watch the oven timing: Oven strength can vary, so check from 15 minutes. After baking, leaving the tray in the oven with the door ajar adds extra crunch.
- Use baking paper: This helps prevent sticking and makes it easier to break the crackers into pieces after baking.
- Break into rustic pieces: There’s no need to cut them perfectly—just snap into bite-sized chunks once cool.
Swaps
Flaxseed: Chia seeds can be used in place of flaxseed, but the texture may be slightly different.
Mixed seeds: Use any combo you like—sesame, pumpkin, sunflower, and hemp all work well.
Olive oil: Melted coconut oil or avocado oil will also do the job.
Water: Unsweetened plant-based milk such as oat or almond can be used for a slightly richer flavour.
Storage
Room temperature: Store in an airtight container for up to 7 days.
Freezer: Not ideal for freezing, as they may lose their crispiness.
More Snacks
Easy Seed Crackers
Ingredients
- 100 g flaxseed + 220g mix seeds (sesame, pumpkin, sunflower, hemp seeds)
- 2 tbsp extra virgin olive Oil
- 170 ml water
- 1/2 tsp salt
Instructions
- Add the flaxseed (only) to bowl with the water.
- Let it sit for 15 minutes.
- After this time the flaxseed will become gloopy, which is exactly what we want.
- In the same bowl add the rest of the seeds and the salt. Mix well.
- Prepare a large baking tray (or 2 smaller ones, like I did) with some baking paper on it and pour the seed mix.
- Spread the seed mix with a spoon, try to make a very thin layer.
- Bake for 15 mins at 200 then turn off the oven, leave door half open and keep in it inside the oven for further 5 minutes. Timings might change slightly based on the thickness of seed layer.