These chia and flax seed crackers are a fun and easy to make snack or appetizer, and perfect with dips or spreads. Made with just seeds and water, and without wheat, they are a vegan, gluten-free, keto and low histamine cracker.
Either these chia and flax seed crackers or my quinoa seed crackers are on repeat during the summer months or for special occasions, as both are so simple to make and always go down well with guests! Serve with my whipped ricotta dip or spicy zucchini baba ganoush for a fun spread with drinks.
Simple to make, these flax seed crackers are far more healthy than many from the store! With minimal ingredients and very easy to make, they are a kid-friendly food and of course for adults too!
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⭐ Why you'll love this recipe.
- No strange ingredients! These seed crackers are just seeds and water, no preservatives or anything else!
- Gluten free and keto. Made without wheat, these are suitable for a gluten free diet and as they are just seeds, suitable for a keto diet also.
- Easy to make. A very simple recipe, and kids may like to help too!
🌰 Ingredients
All the ingredients and their quantities are set out in the recipe card below.
A super short ingredients list for these crackers, and all are pantry staples. You will need:
- Pumpkin seeds and sesame seeds: these give the 'bite' or crunch to the crackers. Make sure to use unsalted, and ones without any flavourings.
- Linseeds / flaxseed and chia seeds: these absorb the water, swell up and become sticky in texture and so bind the seeds together to form the crackers. You want whole seeds, not milled.
- Dried herbs and salt: just a pinch to season, and the herbs are optional.
📖 Recipe variations and adaptations
The crackers can be adapted to include the seeds that you have in the cupboard or that you prefer to eat. Poppy seeds might be a good option or, if you can tolerate them, sunflower seeds (my low histamine readers will want to note that they rate as 2 on the SIGHI list).
However, it is important to note that the chia and linseeds / flaxseeds must be included as it these seeds that swell up with the water and bind everything together. Without them the crackers simply won't come together and you will just be left with seed crumbs!
🔪 Step by step instructions
The first time I made these chia and flax seed crackers I was totally unconvinced they would work. Seeds, water and salt? How was that going to end up as a cracker? But they did! And so simple to make too.
Steps 1 & 2
Add all the seeds to a bowl. Sprinkle over the salt and dried herbs, if using. Then pour in the water (image 1). Set aside for 10-15 minutes to allow the seeds time to soak up the water (image 2).
Step 3
Spread the seed cracker mixture onto a lined baking tray, using a spoon or spatula (image 3). Make sure not to leave any gaps or holes, and have the mixture around half an inch thick. Bake for 30 minutes.
Step 4
Remove from the oven and carefully slice into crackers with a sharp knife (image 4). Watch fingers here as it can be hot. Leave to cool slightly if required. Once in crackers, bake for a further 20-25 minutes, but keep a watch for burning after 15 minutes.
💭 Recipe tips and notes
- Be sure to leave the seeds to soak up the water. It is the chia seeds and flaxseeds absorbing the water that makes them swell up and so hold the cracker together.
- Spread the mixture evenly. Use a spoon or spatula so the mixture doesn't have any gaps and is a roughly even in its thickness.
- Use a sharp knife to cut. Seeds are tough little things so use a sharp knife to slice into your flax seed crackers.
📋 Frequently asked questions
The chia and flax absorb the water and become gelatinous and 'sticky' which holds them together. The crackers do not contain any other binders.
Yes, you can add dried herbs of you choice!
They go perfectly with salads and soups, or you can have as a snack with cream cheese or a nut or seed butter.
🍽 More tasty snacks
Find sweet and savoury snacks to enjoy here, including my fun maple syrup popcorn and my blackberry oat cookies. Some recent recipes to enjoy:
I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐ if you've tried the recipe!
📖 Recipe
Chia and Flax Seed Crackers
Ingredients
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- ⅛ cup linseeds / flax seed
- ⅛ cup chia seeds
- 1 teaspoon dried herbs optional
- pinch salt
- ½ cup water
Instructions
- Preheat the oven to 170C / 340F and line a baking tray with parchment paper.
- Add the seeds, water, salt and dried herbs (if using) to a bowl and stir to combine. Set aside for 15 minutes to allow the seeds to absorb the water.
- Spread the mixture on the parchment paper to a layer approximately ½ inch thick without any gaps. If you have excess water in the bowl try not to include it. Bake for 30 minutes.
- Remove from the oven and slice the mixture (carefully!) into the size of crackers you prefer. Return to the oven and bake for a further 20-25 minutes. Watch for any signs of burning after 15 minutes.
- Remove from the oven and cool on a wire rack.
Notes
- Stir the mixture well so the chia and flax are distributed throughout.
- Be sure to leave the seeds to soak up the water for at least 10 minutes (15 is better) as this is how they absorb water and then bind the crackers together.
- Spread into an even layer without any gaps so the mixture bakes evenly.
- Always watch towards the end of cook time for any signs of burning.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- sesame which scores 1. Note that it is a potential allergen. Swap out for more pumpkin seeds if required.
Isa says
Hi! Thanks for this. I understand that to prevent histamine from building up in food it must be cooled down / refrigerated immediately. How do you recommend storing these crackers?
Claire says
Hi Isa, histamine can still increase on refrigerated food, it's only freezing that prevents build-up (the SIGHI website is helpful for more info). For the crackers, personally I just make and eat them and don't store them. It would be individual as to whether you are OK with them being in a sealed tupperware for a few hours or not, so best to consult with a dietician.
Amanda says
These are tasty! I added rosemary and a little garlic powder. Mine don’t look quite as refined as yours but they sure are delicious. Thanks for the recipe!
Claire says
So glad you like them Amanda! I like them with some herbs too. And it's the taste that counts right - doesn't matter if they are a bit scruffy (mine are too sometimes!).
rachel says
V. easy to make & Delicious. Didn't have the Chia seeds, so used Basil seeds. Thank you
Claire says
So glad you liked them Rachel! The addition of basil sounds so tasty as well.