Wholesome snacking just got easier with these 3-ingredient chia crackers! Gluten-free, flourless, and made with minimal effort, these crispy delights are perfect for a healthy nibble or as part of a cheese board.
The secret lies in chia seeds, which, when soaked in water, transform into a natural binder that holds everything together. Combine this with cashews and Parmesan cheese, and you’ve got a simple yet flavourful dough ready to be rolled out and baked.
Crunchy, cheesy, and packed with goodness, these crackers are not only gut-friendly but also ridiculously easy to make. They’re perfect for pairing with your favourite dips or enjoying straight from the jar.
Tips
- For extra crunch: After baking, turn the oven off and leave the crackers inside with the door slightly open for 10–15 minutes. This helps remove any remaining moisture.
- Avoid soggy crackers: Let them cool completely before storing, or they may lose crispiness.
- Uniform thickness is key: Thinner = crispier. Aim for 2mm across the whole sheet for an even bake.
- Don’t over-blitz: Blend cashews and Parmesan just enough to form a crumb—too long and it’ll turn into a paste.
- Add flavour twists: A pinch of garlic powder, rosemary, or black pepper adds a savoury kick.
- Rolling trick: If you don’t have a rolling pin, use a bottle or glass. Place baking paper on top of the dough to prevent sticking.
Storage
Let the crackers cool completely before storing—this keeps them crispy. Store in an airtight container at room temperature for up to 5 days/1 week.
More Healthy Crackers
3-Ingredient Chia Crackers
Ingredients
- 240 g cashews
- 50 g Parmesan cheese
- 30 g chia seeds with 70ml water
Instructions
- To a small bowl add chia seeds and water. Mix and set aside.
- To the large bowl of @magimixuk food processor add cashews and Parmesan cheese. Blitz until it reaches a ground consistency (like in the video).
- Transfer this mixture into a bowl and add the chia seeds (the chia seeds should now be gel-like which will make the perfect binding agent for these crackers)
- Mix the ingredients to create a uniform dough.
- Roll out the dough on a flat surface. With the help of a rolling pin and baking paper I flatten the dough in ~2-3mm thickness, making sure it’s evenly thick so it will bake evenly in the oven (if you don’t have a rolling pin you can used the bottom of a glass to press down the dough, it will take longer though).
- Cut into small squares and bake at 180C for 15-20mins. When ready, let the crackers cool down completely to allow them to properly crisp up.