Whole30 Crunchy Seed Crackers
Elevate your snacking game with these homemade Whole30 Crunchy Seed Crackers, a nutrient-packed treat that’s as delicious as it is wholesome! Crafted with a blend of pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, and sesame seeds, these gluten-free and grain-free crackers are bound together by psyllium husk for the perfect crunch without any flour. Enhanced with extra virgin olive oil, sea salt, and optional herbs like rosemary or thyme, each bite offers a burst of savory, natural goodness. With just 15 minutes of prep and a low-slow bake, these crackers are an irresistible make-ahead option for healthy snacking, party platters, or pairing with dips. Perfect for Whole30 enthusiasts or anyone seeking a clean yet satisfying snack, these seed crackers prove that simple ingredients can deliver big flavor and texture.
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Recipe Information
Ingredients
- 1 cup Pumpkin seeds
- 1 cup Sunflower seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Flaxseeds
- 2 tablespoons Sesame seeds
- 2 tablespoons Whole Psyllium husk
- 1.5 cups Water
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Sea salt
- 1 teaspoon Optional herbs (rosemary, thyme, oregano)
Instructions
Preheat your oven to 300°F (150°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, and sesame seeds.
Add the psyllium husk to the mix. This is crucial as it acts as a binder to hold the seeds together.
Pour the water over the seeds and stir until everything is well incorporated. Let it sit for about 5 minutes until the mixture thickens.
Add the olive oil, sea salt, and optional herbs to the thickened seed mixture and stir until evenly distributed.
Spread the seed mixture evenly onto the prepared baking sheet. Use a spatula or the back of a spoon to press it down firmly into an even layer, aiming for about 1/8 inch thick.
Use a sharp knife or a pizza cutter to score the mixture into your preferred cracker sizes. This will make them easier to break apart once baked.
Bake the crackers in the preheated oven for 30 minutes. After 30 minutes, remove them from the oven and carefully flip each cracker. It helps to use another piece of parchment paper and a second baking sheet to flip them easily.
Return the flipped crackers to the oven and bake for another 30 minutes, or until they are dry and crispy to your liking.
Allow the crackers to cool completely before breaking them apart along the scored lines.
Store the crackers in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.5 g | 251% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 85.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1227 mg | 53% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 64.4 g | 230% | |
| Total Sugars | 6.6 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 453 mg | 35% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2677 mg | 57% | |
*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.
