These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn’t be easier to make!
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. This is a fun recipe to play with ~ it’s almost magical how a bowl of wet seeds comes together into an actual cracker.
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!
Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.
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’. It will bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just seeds!
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.
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.
*Recipe adapted from Angie’s Recipes
- pepitas (pumpkin seeds)
- sunflower seeds
- sesame seeds
- poppy seeds
- flax seeds
- quinoa or millet
- buckwheat groats
- hemp seeds
- chia seeds (make sure you have at least 3 Tbsp)
- 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
- 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.
- 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.