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.
Featured Comment
— 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.
I plan to try these, but am wondering if it would work to dehydrate them, to keep the seeds raw.
Hi Kathleen, unfortunately I’ve never used a dehydrator, so I’m not sure how it would turn out. Sorry, I wish I could be more help!
I made these and they are good! But, they seem a bit too “oily” and they stuck badly to the parchment paper. They also break up rather easily, so I am going to try to add a bit of ground flaxseeds to maybe bind them a bit better (?) I would also love to have all the nutrition information! Thanks!
Hi Jess, glad you liked them! If they were too oily, I’d recommend using less olive oil the next time you brush them. And yes, you can definitely add ground flaxseeds. I just added the nutritional information to the recipe as well. Keep in mind it’s an estimate and will vary depending on how big or small you break the crackers. Hope that helps 💛
Easy, nutriois, delicious, made them for much less $ than buying them. I made a double batch. Note: Store in the fridge to prevent mold.
So happy to hear you enjoyed these! Thanks for sharing your review 🙂