Crispy Seeded Crackers
These crackers rely on a simple paste of seeds and water that binds together during a long, low-temperature bake. By soaking the seeds for at least an hour, they release natural starches that hold the cracker together without the need for flour or binders, resulting in a crisp, sturdy bite.
The soak is the structure
Do not skip the soaking time. If the seeds are dry, the crackers will crumble when you try to slice or snap them.
- Mixing bowl
- Parchment paper
- Baking sheet
- Rolling pin
- Pizza cutter
What goes in.
- 1/2 cupsunflower seeds
- 1/2 cuppumpkin seeds
- 1/3 cupsesame seeds
- 1/4 cupchia seeds
- 1/4 cupflax seeds
- 1 1/4 cupswater
- 1 tspflaky sea salt
Gelatinization
Chia and flax seeds act as the glue. Once they hit the water, they form a thick gel; spreading this mixture as thinly as possible ensures the edges crisp before the center burns.
The method.
Soak the seeds
Combine all seeds and water in a bowl. Let them sit for at least 60 minutes until the water is absorbed and the mixture looks like thick porridge.
Prepare the oven
Preheat your oven to 300°F (150°C). Lay a piece of parchment paper on your baking sheet.
Spread thin
Pour the mixture onto the center of the parchment. Use an offset spatula to push the seeds into a single layer, as thin as you can manage without creating large gaps.
First bake
Bake for 45 minutes. Remove from the oven and use a pizza cutter to score the crackers into your desired shapes.
Flip and finish
Carefully flip the scored sheet over and remove the parchment. Return the crackers to the oven for another 20 to 30 minutes, until they are deep brown and completely rigid.
Other turns to take.
Herbed
Add 1 tablespoon of dried rosemary or thyme to the seed mixture before soaking.
Spiced
Fold in a half teaspoon of smoked paprika or red pepper flakes for heat.
When it doesn't go to plan.
If the center of the sheet is still soft after the second bake, leave the crackers in the cooling oven with the door cracked open.
Use a light dusting of coarse salt immediately after spreading the mixture to ensure it sticks during the bake.
Store in an airtight container for up to a week; if they lose their snap, refresh them in a 300°F oven for 5 minutes.
The ones that keep coming up.
Can I replace one seed with another?
You can swap ratios as long as you keep the chia and flax seeds, as these provide the binding power.
Why did mine turn out chewy?
The layer was likely too thick or they were not baked long enough. They must be completely dry to the touch to be crisp.
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