Seed Crackers, Crispy Snack (Printer-friendly)
Thin, crunchy seed crackers made from chia, sunflower, pumpkin, sesame and flax; baked until crisp.
# What You'll Need:
→ Dry Ingredients
01 - 1/2 cup chia seeds
02 - 1/2 cup sunflower seeds
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/4 cup sesame seeds
05 - 1/4 cup flaxseeds
06 - 1/2 teaspoon sea salt
07 - 1/2 teaspoon garlic powder (optional)
08 - 1/2 teaspoon dried herbs, such as rosemary or thyme (optional)
→ Wet Ingredients
09 - 1 cup water
# How To Make It:
01 - Set oven temperature to 300°F (150°C) and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine all seeds, sea salt, garlic powder, and dried herbs if using.
03 - Add water to the dry mixture and stir thoroughly. Allow the blend to rest for 10 minutes until it forms a gel-like consistency.
04 - Transfer mixture to the prepared baking sheet. With a spatula or the back of a spoon, spread it out into an even layer about 1/8 inch thick.
05 - Lightly score the surface with a knife or pizza cutter to outline individual cracker portions.
06 - Bake for 1 hour, rotating the tray halfway through. Continue until edges are crisp and crackers are golden. If necessary, bake an additional 10 minutes for more crispness.
07 - Remove tray from oven and allow crackers to cool completely. Break along the scored lines to separate.
08 - Transfer cooled crackers into an airtight container and store for up to one week.
# Expert Tips:
01 -
- They are secretly satisfying in a way that makes you forget they are good for you
- The pantry ingredients are probably already sitting in your cabinet right now
02 -
- Thin spreads make crispy crackers, thick spreads make chewy ones
- They might seem soft when they come out but they crisp up as they cool
03 -
- Use an offset spatula for the most even spreading
- Score deeply but do not cut all the way through before baking