Whole30 Crispy Seed Crackers
Crunchy, nutrient-packed, and completely Whole30 compliant, these Crispy Seed Crackers are the ultimate grain-free snack! Made with an irresistible blend of sunflower, pumpkin, chia, sesame, and ground flax seeds, this recipe delivers a satisfying crunch while remaining rich in fiber and healthy fats. Seasoned with garlic and onion powders and just a touch of salt, these crackers are bursting with savory flavor in every bite. Perfectly baked to golden-brown crispiness, they’re ideal for pairing with dips, topping with avocado, or enjoying on their own as a guilt-free treat. Ready in just over an hour with minimal prep, these seed crackers are gluten-free, dairy-free, and paleo-friendly, making them a go-to snack for clean eating enthusiasts. Whether you’re on a Whole30 journey or simply looking for a wholesome alternative to store-bought crackers, this recipe is sure to become a pantry staple.
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Recipe Information
Ingredients
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Ground flaxseed
- 0.75 cup Water
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, and ground flaxseed.
Add water, salt, garlic powder, and onion powder to the seed mixture and stir well to combine. Let the mixture sit for about 10 minutes, allowing the chia seeds and flaxseed to absorb water and form a gel-like consistency.
Transfer the seed mixture onto the prepared baking sheet and spread it out into a thin, even layer using a spatula or the back of a spoon, aiming for a thickness of about 1/8 inch.
Place the baking sheet in the preheated oven and bake for 30 minutes.
After 30 minutes, remove the sheet from the oven. Carefully flip the cracker sheet over using another piece of parchment paper to assist, if needed. Return it to the oven and bake for an additional 30 minutes, or until the entire sheet is golden brown and crispy.
Once baked, remove the cracker sheet from the oven and let it cool completely on a wire rack. Cooling will enhance its crispiness.
Once cool, break the cracker sheet into desired shapes and sizes. Store any leftovers in an airtight container for up to a week.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.3 g | 120% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 47.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1217 mg | 53% | |
| Total Carbohydrate | 44.5 g | 16% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 3.3 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1459 mg | 31% | |
*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.
