If you’re craving a crunchy, wholesome snack that actually satisfies, these gluten-free seed crackers are just the thing. Packed with six kinds of seeds—pumpkin, chia, flax, sesame, sunflower, and hemp—they’re full of flavor, naturally allergy-friendly, and irresistibly crispy. No gluten, dairy, nuts, or eggs, just a perfectly golden crunch in every bite. You can score them into squares before baking, but honestly? Our family loves breaking them into rustic shards once they crisp up.
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❤️ Sandi’s Recipe Summary
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This new gluten-free seedy cracker recipe is my new favorite thing to snack on. They are filled with wholesome ingredients and pair perfectly with a cheese platter.
These homemade seed crackers are a wholesome, allergen-friendly alternative to store-bought snacks like Mary’s Gone Crackers, with even more flavor and crunch.
Make them thick or thin, the flavor will keep you going back for more! If you need more cracker recipes, try my Gluten-Free Cheez Its or my Gluten-Free Sourdough Crackers recipes. The three cracker recipes would make beautiful additions to a charcuterie board.
Allergen Information:
These homemade crackers without seed oils are free of most allergens, and can be adapted easily to avoid sesame:
- gluten-free
- dairy-free
- egg-free
- nut-free
- soy-free
- oat-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Pumpkin Seeds – Use raw, shelled, unsalted pumpkin seeds, which are also called pepitas.
- Sesame Seeds – White or black sesame seeds both work well.
- Sunflower Seeds– Use raw, unsalted sunflower seeds.
- Chia Seeds and Flaxseed Meal – These help form a gel that holds the crackers together without egg.
- Hemp Hearts – Adds a nutty, rich flavor without the need for actual nuts.
- Salt and Garlic Powder – Add the flavor.
- Water – I always recommend using purified water to ensure no chemical or off flavors come from the water.
How to Make Gluten-Free Seed Crackers (Step-By-Step)
Note From The Kitchen: If this is your first time making seed crackers from scratch, don’t worry, this recipe is very forgiving. The dough may look a little wet at first, but after resting, it thickens as the chia and flax work their magic. I like to spread the mixture as thin as possible for extra-crispy crackers, but you can play around with thickness depending on your preference. And don’t stress about perfect squares! These crackers are meant to be rustic—breaking them into shards once baked is part of the fun.
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Steps 1 and 2: Add all of the ingredients to a large mixing bowl and whisk to blend.
Steps 3 and 4: Add the water and mix into a dough. If your mixture looks a little wet, that is completely normal. Let the mixture sit for 15 minutes so the seeds can absorb the liquid. The mixture should thicken and resemble a scoopable batter.
Steps 5 and 6: Pour the mixture on a parchment paper-lined cookie sheet. Use parchment paper instead of a baking spray or oil. Spray oils will make the crackers soggier. Spread the mixture as thinly and evenly as possible. If it’s too thick in spots, those areas may turn out chewy.
Step 7: Bake at a low temperature for 30-40 minutes to gently drive out moisture without burning.
Remove from the oven and let the seed crackers cool.
Fun Flavor Ideas:
- Add 2-3 TBSP of nutritional yeast or parmesan cheese for a cheesy flavor.
- Sprinkle Everything Bagel seasoning on top. Trader Joe’s makes a great one.
- If you have a specialty spice store nearby, grab a jar of smoked salt. It adds delicious smoky flavor!
Frequently Asked Questions:
The thinner you spread the cracker dough in the baking pan, the crispier your crackers will turn out. They may soften slightly if they sit out for a few hours, if the crackers are thick.
Re-crisp the crackers in an oven or toaster oven. Bake at 225º F for 5-8 minutes.
You can customize the ingredients pretty easily. If you don’t use flax or chia, just increase the amount of the other. I have not tested omitting both. If you try this, please come back to let people know how they turned out.
Store the crackers in an airtight container in the pantry. They will keep fresh for up to 1 week.
I do not recommend freezing the crackers; they will not remain crispy when thawed.
More Gluten-Free Snack Recipes:
Love This Recipe?
💬 Did you make this seed cracker recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Thin and Crispy Gluten-Free Seed Crackers
Ingredients
Equipment
Method
- Combine all of the seeds and ground flaxseed meal in a large bowl with the salt and garlic powder. Use a whisk to combine the seeds and seasoning.
- Add the water and olive oil and mix into a seedy cracker dough.
- Mix into the dough and let it sit for about 15 minutes. The dough will be wet, but the seeds will absorb the liquid, making an easy-to-spread dough.
- Preheat the oven to 350º F.
- Place a piece of parchment paper on a cookie sheet. You want to use parchment paper instead of any oils.
- Pour the dough onto the parchment paper and use a spatula or large spoon to spread the dough thinly. The thinner the dough is spread, the crispier the crackers will turn out. Optional: Sprinkle the tops with coarse salt.
- Bake the crackers for 30 minutes and test a corner. If it snaps off, the crackers are finished baking.
- Remove the crackers and let them cool. Break them apart and store in an airtight container to keep them crispy.
Nutrition
Notes
- Feel free to swap out any seeds for other mix-ins.
- You can use both chia and ground flaxmeal as I did, or use one or the other. One is needed as a binder to hold the crackers together.
- Store in an airtight container for up to a week in the pantry. You can re-crisp them in the oven at 225º F for 5-10 minutes.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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