Multi Seed Crisps ~ Homemade Vegan Crackers

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

These vegan Multi Seed Crisps are a deliciously crisp gluten free cracker just perfect for snacking and dipping ~ and they couldn’t be easier to make!

Multi Seeded Crisps are a delicious vegan cracker that's perfect for snacking and dipping!

It’s almost magical how a bowl of wet seeds comes together into a delicious homemade cracker!

I was so intrigued when I saw this recipe on my blogging friend Angie’s blog ~ there’s nothing but seeds and water in these amazing crackers! I’m always drawn to super minimalist recipes like this ~ I wonder, do they work? How do they work?? I’m happy to report that these multi seed crisps are, well, super crisp, and go great with dips.

Making Vegan Multi Seeded Crackers with seeds and water!

3 Easy Steps for Making Vegan Seeded Crackers

  1. Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.
  2. Then you’ll spread them out on a couple of lined baking sheets. Don’t worry about spreading it from edge to edge, but get it nice and even and thin. I used a drinking glass as my ‘rolling pin’.
  3. Bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just seeds!

Mixing up Multi Seeded Crisps for a cool vegan cracker made entirely from seeds!

TIP: A key component in this recipe is the chia seeds, when they mix with water they thicken and form a sort of glue that bonds the seeds together ~ so whatever mix of seeds you come up with, don’t leave them out!

Rolling out the seed mixture for Multi Seeded Crisps

These multi seed crisps have to be one of the most minimalist recipes I’ve shared on the blog.

Well, come to think of it, my Parmesan Cheese Crisps were just as simple, but these are right up there. I love recipes like these that give me a totally new kind of cooking experience, and that turn out great without a lot of effort.

Multi Seed Crisps ~ homemade vegan crackers made entirely from seeds!

Use the larger crackers with dips, and munch on the little shards all by themselves. Bird food? Maybe, but the birds are smart, seeds are super duper healthy.

TIP: Seeds, like nuts, don’t keep forever, the healthy oils in them can go rancid. Use fresh seeds for these crisps and store them in airtight containers in a cool dry place.

Multi seed Crisps are a homemade vegan cracker that's made entirely of seeds!

Dip recipes to go with your new crackers!

Print
3.51 from 71 votes

Multi Seed Crisps

These vegan Multi Seed Crisps are a deliciously crisp gluten free cracker just perfect for snacking and dipping ~ and they couldn't be easier to make!
Course Appetizer, Snack
Cuisine American
Diet Gluten Free, Low Calorie, Low Fat, Vegan
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Yield 20 servings
Calories 119kcal
Author Sue Moran

Equipment

  • 2 baking sheets

Ingredients

About 3 cups total seeds, I used:

  • 1/3 cup pepitas (inner green part of pumpkin seeds)
  • 1/3 cup sunflower seeds
  • 1/3 cup sesame seeds
  • 1/3 cup poppy seeds
  • 1/3 cup flax seeds
  • 1/3 cup quinoa or millet
  • 1/3 cup buckwheat groats
  • 1/3 cup amaranth
  • 1/3 cup hemp seeds
  • 3 Tbsp chia seeds
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 1 tsp onion salt optional
  • 1 1/2 cups warm water

Instructions

  • Set oven to 300F
  • Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
  • Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
  • Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
  • Store in an airtight container at room temperature.

Cook's notes

  • You definitely don't need to use as big a variety of seeds as I have here, but you'll want to have a good mix of sizes, because if you use only large ones like pumpkin and sunflower the crackers won't hold together.  There are lots of varieties, so mix and match.

Nutrition

Calories: 119kcal | Carbohydrates: 10g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 119mg | Potassium: 128mg | Fiber: 3g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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49 Comments

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  • Reply
    Amanda S Kapp
    February 10, 2021 at 3:48 pm

    5 stars
    I have tried a few multi-seed cracker recipes, and this is by far my favorite. The chia seed binds it together without having to add any additional oil. The pieces are large and sturdy enough to hold a bite of cheese or even scoop up hummus. I will definitely be making these again and again. So great to have a healthy snack while working from home.

  • Reply
    Salwa
    August 15, 2020 at 3:56 am

    5 stars
    It’s my favorite ! I love it and I too add as many a variety as possible, plus Saatarten for the flavor.
    What I suggest and found it makes the crackers less likely to fritter away, I add 3TBS of psyllium husk, it gives them elesticity and it binds the seeds.

    Thank you immensely Sue.

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