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These crackers are a crunchy, flavorful, homemade recipe that’s naturally gluten-free, grain-free, nut-free, paleo and vegan. Made from flax seeds, chia seeds, sesame seeds and pumpkin seeds, they’re super easy to make and great for snacking.

Seed crackers are adaptable with numerous herbs and spices and perfect for scooping up any of my dips or hummus recipes (I’m slightly addicted to hummus and have listed several flavors below).


  • pumpkin seeds
  • ground flax seeds
  • sesame seeds
  • chia seeds
  • salt and water

Then, you can add in any additional flavorings, like dried herb and spices; like garlic powder, onion powder, thyme and basil.


You’ll start by blitzing the pumpkin seeds in a small food processor until it resembles coarse sand. Then, add the ground pumpkin seeds along with the ground flax seeds, sesame seeds, chia seeds, salt and water to a bowl and stir it all together.

After you’ve stirred for a minute or so, you’ll notice the mixture start to thicken (thanks to the chia seeds). Spread half the mixture on a piece of parchment paper, cover it with another piece of parchment paper and roll it out.

It’s up to you on how thick or thin you’d like the crackers. Thinner chips will cook faster and be more delicate, but will also be more prone to breaking. Thicker chips are better to use for scooping up dips. You can see the difference in thickness between my two batches above.

Score the chips for easy breaking, then bake in a 200 degree fahrenheit oven for 2 1/2 to 3 hours (thicker chips will take longer). Once they’ve cooled, break them up and enjoy!

by Lisa Bryan

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