Nutty Chia and Flax Seed Crackers
These homemade Nutty Chia and Flax Seed Crackers are ultra-crispy, gluten-free, keto-friendly, and packed with protein, fiber, and healthy fats. They make a perfect snack or a healthy base for dips like hummus, guacamole, or cheese. These nutrient-dense crackers are easy to make and require minimal ingredients—just seeds, nuts, and a touch of seasoning.
Prep & Cook Time:
Preparation Time: 10 minutes
Resting Time (soaking): 15 minutes
Baking Time: 35–40 minutes
Cooling Time: 10 minutes
Total Time: ~1 hour 15 minutes
Ingredients:
Dry Ingredients:
½ cup chia seeds
½ cup ground flax seeds
½ cup whole flax seeds
½ cup raw sunflower seeds
¼ cup raw pumpkin seeds (pepitas)
¼ cup sesame seeds
½ cup almond flour or finely ground almonds
½ tsp garlic powder (optional)
½ tsp onion powder (optional)
½ tsp sea salt (adjust to taste)
Freshly cracked black pepper, to taste
Wet Ingredients:
1 cup water
1 tbsp olive oil or avocado oil
Instructions:
1. Mix and Soak:
In a large bowl, combine all the dry ingredients.
Add water and oil. Stir well to combine.
Let the mixture sit for 15–20 minutes. The chia and flax seeds will absorb the water and bind everything together into a thick gel-like dough.
2. Preheat Oven:
Preheat your oven to 325°F (160°C).
Line a baking sheet with parchment paper.
3. Spread the Mixture:
Pour the dough onto the lined baking sheet.
Use a spatula or another piece of parchment paper to spread the mixture thinly and evenly (about 1/8-inch thick). The thinner, the crispier!
4. Score the Crackers (Optional):
Use a knife or pizza cutter to score the mixture into squares or rectangles. This makes it easier to break them apart later.
5. Bake:
Bake for 35–40 minutes, flipping halfway through if needed.
Crackers should be firm and golden brown. If they’re still soft in the middle, bake an additional 5–10 minutes.
6. Cool and Store:
Allow to cool completely on a wire rack.
Break into pieces and store in an airtight container for up to 2 weeks.
Notes & Tips:
Even thickness is crucial to avoid some areas burning while others stay soft.
Customize by adding dried herbs (e.g., rosemary, thyme) or spices (paprika, chili flakes).
You can substitute almond flour with sunflower seed flour for a nut-free version.
To make it more savory, sprinkle everything bagel seasoning on top before baking.
If the center is soft but edges are done, break off the crisp edges and return the rest to the oven for a few minutes.
Frequently Asked Questions
Q: Can I make these without almond flour?
A: Yes! You can use sunflower seed flour or oat flour (not keto) for similar results.
Q: Are these crackers vegan and gluten-free?
A: Absolutely. This recipe is both naturally vegan and gluten-free.
Q: How do I store them?
A: In an airtight container at room temperature for up to 2 weeks. You can also freeze them for longer shelf life.
Q: Can I use ground chia or flax seeds?
A: Whole seeds are preferred for texture, but you can use some ground seeds for added binding.
Q: Can I use this mixture in a dehydrator?
A: Yes, set the dehydrator to 115°F (46°C) and dry for about 8–10 hours, or until crispy.
Nutritional Information
Calories: 160 kcal
Protein: 5 g
Total Carbohydrates: 6 g
Dietary Fiber: 5 g
Net Carbs: 1 g
Total Fat: 12 g
Saturated Fat: 1 g
Omega-3 Fatty Acids (ALA): High
Sodium: 100 mg