These Homemade Seed Crackers are thin, crisp, and seriously snackable. A simple mix of sesame, sunflower, pumpkin, and flax seeds comes together with olive oil, cornstarch, and a touch of salt, then bakes low and slow until golden and glassy at the edges. The result is a light, nutty cracker with a clean snap that pairs with everything from Whipped Feta to smoked cream cheese or your favorite veggie dip. The batter spreads easily on parchment, and a long bake drives off moisture for lasting crunch. Break them into rustic shards for boards and lunches, or keep larger sheets for dipping. They’re naturally gluten free and vegan, made in one bowl, and stay crisp for days when stored airtight—perfect for everyday snacking, soup sides, and quick appetizers.
Preheat your oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, combine cornstarch, kosher salt, and all seeds. Stir to mix evenly.
Add olive oil and water, stirring until the mixture forms a loose, wet dough. Let sit for 5–10 minutes to allow the flax seeds to bind slightly.
Spread the mixture thinly and evenly onto the parchment-lined sheet. Press or roll until about ⅛-inch thick for extra crispness.
Sprinkle flaky sea salt evenly across the surface.
Bake for 60–70 minutes, rotating halfway through, until golden and firm.
Remove from the oven and let cool completely before breaking into pieces. The crackers will crisp fully as they cool.
Store airtight at room temperature for up to a week.
Chef Notes
For the crispiest crackers, make sure the layer is thin and even—thicker areas will stay soft. Add black or white sesame seeds for color variation. These pair perfectly with Whipped Feta, smoked dips, or a drizzle of hot honey for a sweet-savory twist.
Recipe Note
Recipe FAQ
Can I swap in other seeds? Yes. Keep the total seed volume the same and mix in chia or hemp seeds as desired for similar crunch.
Do I need cornstarch? Cornstarch helps bind and crisp. Tapioca starch or rice flour can work in a pinch; bake until fully dry.
How do I get them ultra-thin and crispy? Spread the batter to about 1/8-inch thickness and bake low and slow. Let the sheet cool completely before breaking—cooling finishes the crisp.
Why two kinds of salt? Fine salt seasons the dough; flaky sea salt on top adds pop and texture.
How do I store them? Cool fully and store airtight at room temp up to 1 week. If they soften, re-crisp on a sheet pan at 325°F for a few minutes, then cool.
Are they gluten free and vegan? Yes—this formula uses seeds, oil, water, and starch only.
Recipe Highlights & Insights
One-bowl batter spreads quickly for consistent, even baking.
Slow bake drives off moisture for a clean, glassy snap.
Balanced mix of sesame, sunflower, pumpkin, and flax for flavor and nutrition.
Naturally gluten free and vegan—great for mixed-diet gatherings.
Built for pairing with dips, cheeses, and snack boards.
