Easy Flax Seed Crackers
You only need 4 ingredients to make these easy flax seed crackers that are crispy, nutritious, high in protein, and perfect for snacking! Dip in hummus, guacamole, or your favorite spread for a wholesome snack that’s full of fiber, omega-3s, and protein.
If you’ve never made homemade crackers before, this easy flax seed crackers recipe will surprise you. They’re crispy, naturally gluten-free, and made with only 4 ingredients.
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— SonyaThis is my forever go to recipe. Super easy and delicious. I added finely chopped fresh rosemary. Yes these are the best!
When I’m not craving sweets, I usually reach for something savory and crunchy, and these homemade flax seed crackers are exactly that! Dip them in hummus, guacamole, or your favorite spread for a wholesome snack that’s full of fiber, omega-3s, and protein.
Why You’ll Love These Flax Seed Crackers
A lot of store-bought crackers have processed ingredients, cheap oils, and large amounts of salt, but these are:
- Made with simple pantry ingredients
- Naturally vegan + gluten-free
- High in fiber, protein, and healthy fats
- Perfect for dipping or snacking
I did some calculations, and the entire tray has over 100 grams of protein. Power to the seeds!
What’s In These Flax Seed Crackers?
The best part about these flax seed crackers is how simple they are. They’re made with only 4 ingredients:
- Flax seeds
- Sunflower seeds
- Pumpkin seeds (or pepitas)
- Hemp seeds
Plus some salt and water to help the crackers bind together. That’s it!
This recipe is great because you can make it your own by swapping for different seeds or adding spices such as everything but the bagel seasoning, basil, oregano, rosemary, thyme, etc. Just don’t substitute the flax seeds, as those are what binds the crackers together.
How to Make Flax Seed Crackers
These flax seed crackers are super easy to make in one-bowl.
- Preheat the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper and brush a thin layer of olive oil on top.
- Mix the ingredients: Add the flax seeds, sunflower seeds, pumpkin seeds, hemp seeds, salt, and water to a bowl. Stir to combine. If you’re adding seasonings, mix them in now (or keep it simple with just a pinch of salt). Let the mixture sit for 10–15 minutes to allow the flax seeds to gel and bind everything together, stirring every 5 minutes or so.
- Spread onto the baking sheet: Line a baking sheet with parchment paper and lightly brush with olive oil. Evenly spread the mixture into a thin layer that covers the surface of the pan. The thinner you spread it, the crispier your flax seed crackers will be. Lightly brush the top with more olive oil.
- Bake until crisp: Bake for 25-35 minutes, or until firm and lightly golden around the edges.
- Cool and snap: Remove from the oven and let cool completely (this is when they crisp up even more). Once cooled, snap into crackers and enjoy!
Scroll down to the recipe card to get the full recipe with measurements!
Megan’s Tips for Perfect Flax Seed Crackers
- Spread the mixture evenly and thinly. The thinner you spread the seed mixture, the crispier your flax seed crackers will be.
- Don’t skip the cooling step. The crackers continue to crisp up as they cool, so let them cool completely before breaking.
- Customize the flavor. Add everything but the bagel seasoning, garlic powder, rosemary, or chili flakes for some extra flavor.
Serving Suggestions
I love to enjoy these flax seed crackers dipped in hummus or guacamole for a healthy snack. They also taste great crumbled on salads for a bit of crunch and boost of nutrients!
How to Store Flax Seed Crackers
Store in an airtight container at room temperature for up to 1 week. If they start to soften, pop them back in the oven at 300°F for 5–8 minutes to crisp them up again.
For longer storage, freeze the crackers in an airtight container for up to 2 months.
Frequently Asked Questions
Why aren’t my flax seed crackers crispy?
There’s a few reasons why your crackers aren’t crispy: they were spread too thick, not baked long enough, the oven temp was too low, or they didn’t cool completely. Be sure to follow the recipe instructions to get the crispiest results!
How do I know when my flax seeds crackers are done baking?
Once the top is golden brown and the edges have just started to darken (usually around the 30-minute mark, depending on how thin you spread them). They should feel slightly firm, and will crisp up more as they cool.
Do I need to refrigerate flax seed crackers?
The crackers will get soft in the fridge, so I recommend storing them at room temp – they will last up to a week. You can also freeze them for longer.
healthy snacking More Snacks You’ll Love
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Easy Flax Seed Crackers
Equipment
Ingredients
- 1 cup flax seeds
- 1 cup warm water
- ¾ cup pumpkin seeds, pepitas
- ¾ cup sunflower seeds
- ½ cup hemp seeds
- pinch salt
Instructions
- Preheat the oven: Preheat the oven to 350°F. Line a baking sheet with parchment paper and brush a thin layer of olive oil on top.
- Mix the ingredients: Add the flax seeds, sunflower seeds, pumpkin seeds, hemp seeds, salt, and water to a bowl. Stir to combine. If you’re adding seasonings, mix them in now (or keep it simple with just a pinch of salt). Let the mixture sit for 10–15 minutes to allow the flax seeds to gel and bind everything together, stirring every 5 minutes or so.
- Spread onto the baking sheet: Line a baking sheet with parchment paper and lightly brush with olive oil. Evenly spread the mixture into a thin layer that covers the surface of the pan. The thinner you spread it, the crispier your flax seed crackers will be. Lightly brush the top with more olive oil.
- Bake until crisp: Bake for 25-35 minutes, or until firm and lightly golden around the edges.
- Cool and snap: Remove from the oven and let cool completely (this is when they crisp up even more). Once cooled, snap into crackers and enjoy!
Notes
- Spread the mixture evenly and thinly. The thinner you spread the seed mixture, the crispier your flax seed crackers will be.
- Don’t skip the cooling step. The crackers continue to crisp up as they cool, so let them cool completely before breaking.
- Customize the flavor. Add everything but the bagel seasoning, garlic powder, rosemary, or chili flakes for some extra flavor.
- Recipe inspired by Carolina Gelen.
So easy, nutritious, delicious, quick, gluten free, and economical. Similar crackers cost $6+/box in the store! I’m going to try them also with chia seeds. I turned them over to bake more thoroughly. Thank you!
I’m so glad you like these crackers, Shoshana! Thanks so much for sharing your review 🙂 great idea to turn them over, too.
I’ve been making these for a few years, I absolutely love them!! I break them up for salads and for a sweet savory treat dip them in to almond butter or peanut butter
I’m so happy to hear you love them, Jennifer! Thanks so much for sharing. I’m going to have to try dipping them in almond butter…yummm!
I look forward to trying them. I’m thinking of grinding up part of the flax seeds since I’ve heard ground seeds are healthier than whole seeds. Do you think that would work?
I haven’t tried the recipe with ground flaxseed. I’d recommend only replacing a small portion of the whole flaxseeds – too much ground flax might make the crackers more chewy than crunchy. Let me know how they turn out if you give it a try!
First time trying this recipe. You mentioned yours were done in 33 minutes. What’s the details regarding (when) you know they are done and ready to dry and crisp up?
Once the top is golden brown and the edges have just started to darken (usually around the 30-minute mark, depending on how thin you spread them), they’re ready. They’ll feel slightly firm and will crisp up more as they cool. Hope you loved them!
Do you need to refrigerate these?
The crackers will get soft in the fridge so I recommend storing them at room temp in an airtight container – they will last about a week. You can also freeze them for longer 🙂
I love these crackers, but they lacked something. So we put a dollop of honey on top for a little sweetness. Is there a recommendation on how much honey to add to the recipe to have it included throughout next time I make them?
I’m so glad you loved the crackers, Robin! Did you add salt? That helps bring out the flavors. You can also experiment with adding other spices such as rosemary, thyme, oregano, etc. Did you add the honey before or after baking? I would say to just drizzle it on after baking, as the honey might affect the bake. 🙂
This is my forever go to recipe. Super easy and delicious. I added finely chopped fresh rosemary. Yes these are the best!
Aww, I’m so happy to hear you love this recipe, Sonya! Thank you for sharing 🙂
I made these today and loved them! Easy to make and super healthy! Love knowing that I’m putting simple ingredients into my body. Thanks for another great recipe!
I’m so happy you loved them, Olivia! They are a staple snack in our home-hope they will become in your home too 🙂
I added honey and WOW……they didn’t last long. Thank you for this recipe.
I’m so happy to hear you enjoyed them, Olga! Thanks so much for sharing your review and star rating, it means a lot!
I added honey and WOW…they didn’t last long. Thank you for this recipe.
Hi, I’ve just made these – will buy a brush for the oil next time but otherwise they’ve turned out well!
Do you know how long they’ll last in an airtight tub?
Thanks 🙂
Hi Sara, yay, I’m so glad you liked them 🙂 they will last for up to a week. Enjoy!
Hello! Do we need to buy the seeds already roasted? The pumpkin seeds at the store I went to were raw – couldn’t find roasted. But the other seeds were already roasted.
Thank you!
I recommend using raw seeds, but roasted would work too. Enjoy!
Can you flaxseed meal in these?
I haven’t tried this recipe with flaxseed meal yet, but I think it might work. The crackers will probably be more soft and less crunchy. Let me know if you give it a try!
These are absolutely the best seed crackers! I have always bought store bought seed crackers and they are good but can’t compare to these. They are super easy to make and ingredients (4) are easy to find. I made one little mistake (my mistake not the recipe) and coated with a bit too much olive oil. You do not need a lot and lesson learned.
These are so delicious and easy that my family will always have them instead of the store bought. Oh yes…very healthy too.
I’m so thrilled to hear you and your family love them, Barbara! I much prefer these to store-bought as well. Thank you for the great review and star rating – I appreciate it greatly!
Love this recipe! So colorful and delicious. I’m always looking for a way to get more omega-3s and protein, so this was a no brainer!
So happy to hear you enjoyed it, Leah! Thanks for sharing!