Seed Crackers

  

Ingredients

½ cup chia seeds (80g)

½ cup flax seeds (80g)

1 cup water (240ml)

1 tsp garlic powder

1 tsp onion powder

½ tsp sea salt

½ tsp dried thyme 

 

Preparations

 Preheat your oven to 300°F (150°C). This relatively low temperature allows the crackers to dry out and become crisp without burning the delicate seeds.

Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. Make sure the parchment extends slightly beyond the edges of the baking sheet.

In a medium bowl, combine the chia seeds and flax seeds. Mix them thoroughly to ensure even distribution throughout the crackers.

Add water to the seed mixture, stirring well to combine. The mixture will initially appear watery, but don’t worry – the magic is about to happen. Let it sit for 10-15 minutes, stirring occasionally. During this time, the chia seeds will absorb the water and develop a gel-like consistency that will bind the crackers together.

After the resting period, the mixture should have thickened considerably. Now add the garlic powder, onion powder, sea salt, and dried thyme. If using any optional add-ins like sesame, pumpkin, or sunflower seeds, incorporate them now. Stir until all ingredients are evenly distributed.

Transfer the mixture onto the prepared baking sheet. Using a spatula or the back of a spoon, spread the mixture evenly to about 1/8-inch (3mm) thickness. For perfectly even crackers, place another sheet of parchment paper on top and use a rolling pin to flatten the mixture.

Remove the top parchment (if used). For easier breaking after baking, score the mixture into cracker-sized pieces using a knife or pizza cutter.

Bake in the preheated oven for 35-40 minutes, or until the edges begin to brown and the center feels firm to the touch. For extra crispness, you can flip the entire cracker sheet halfway through baking.

Once baked, remove from the oven and let cool completely on the baking sheet. The crackers will continue to crisp up as they cool.

When fully cooled, break the crackers along the scored lines. If you didn’t score before baking, simply break into desired sizes.

Notes

The thickness of your crackers directly affects their crispness. For crunchier crackers, aim for a thinner spread. If they’re too thick, they may remain slightly chewy in the center.

Ovens vary, so keep an eye on your crackers, especially toward the end of baking. The seeds contain oils that can burn quickly if left too long.

To maintain crispness, store your crackers in an airtight container. If they soften over time, you can refresh them with a few minutes in a 250°F (120°C) oven.

For a different texture, try grinding half of the flax seeds before mixing. This releases more of their nutritional benefits while maintaining some texture from the whole seeds.

 

 

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