High Protein Crispy Seed Crackers
Crunch into a guilt-free snack with these High Protein Crispy Seed Crackers, a wholesome recipe packed with nutrient-dense ingredients like pumpkin seeds, sunflower seeds, chia seeds, and hemp protein powder. Perfect for keto or gluten-free lifestyles, these crackers combine almond flour and an array of superfood seeds to deliver a high-protein, low-carb treat that's both savory and satisfying. Seasoned with garlic and onion powder, and baked to golden, crispy perfection, they’re easy to make and ideal for pairing with dips, cheeses, or enjoying solo. Ready in under an hour, these homemade crackers are a healthy alternative to store-bought varieties and perfect for meal prep or on-the-go snacking.
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Recipe Information
Ingredients
- 60 grams Pumpkin seeds
- 60 grams Sunflower seeds
- 30 grams Sesame seeds
- 15 grams Chia seeds
- 15 grams Flaxseeds
- 35 grams Almond flour
- 25 grams Hemp protein powder
- 80 ml Water
- 15 ml Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine pumpkin seeds, sunflower seeds, sesame seeds, chia seeds, and flaxseeds.
Add almond flour, hemp protein powder, salt, garlic powder, and onion powder to the seed mixture and stir until well combined.
Pour in water and olive oil, stirring thoroughly until a thick, dough-like consistency forms. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid and thicken.
Transfer the seed mixture onto the prepared baking sheet. Place another sheet of parchment paper on top and use a rolling pin to roll out the mixture evenly to a 1/8-inch thickness.
Carefully remove the top layer of parchment paper and use a knife or pizza cutter to score the rolled-out dough into desired cracker shapes.
Bake in the preheated oven for 35-45 minutes, or until the crackers are golden and crisp. Rotate the baking sheet halfway through cooking to ensure even baking.
Remove from the oven and allow the crackers to cool completely on the baking sheet. They will continue to crisp up as they cool.
Once cooled, break the crackers along the scored lines and store them in an airtight container for up to a week.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.5 g | 26% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 330 mg | 14% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 0.9 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 311 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
