Multi Seed Crisps ~ Homemade Vegan Crackers




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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!

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!

Making Vegan Multi Seeded Crackers with seeds and water!

Once you add the warm water you’ll let the seeds sit for about an hour and let the chia do their thing.

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

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!

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.

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.

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

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

Multi Seed Crisps
Rate this recipe
46 ratings

Prep Time: 1 hour

Cook Time: 1 hour

Category: appetizer, snack

Cuisine: American

Servings: serves 10

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

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!

Ingredients

    About 3 cups total seeds, I used:
  • pepitas (pumpkin seeds)
  • sunflower seeds
  • sesame seeds
  • poppy seeds
  • flax seeds
  • quinoa or millet
  • buckwheat groats
  • amaranth
  • 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

Instructions

  1. Set oven to 300F
  2. 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.
  3. 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.
  4. Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
  5. Store in an airtight container at room temperature.

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.

 

Thanks for pinning these multi seed crisps!

These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn't be easier to make! #appetizer #vegancrackers #Scandinavian #norwegian #seeds #homemadecrackers #healthycrackers

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42 Comments

    Leave a Reply

  • Reply
    Violet
    June 7, 2019 at 12:15 pm

    I have made these crackers3 times. Each time different. I now have a batch working. Sue I used some black rice in mine. Don’t know how that will be.
    Have you used rice before? I use the leftover crumble buttons to sprinkle over salads. This is a wonderful recipe! Thank you. I passed out to my sister.

    • Reply
      Sue
      June 7, 2019 at 12:42 pm

      I’m so glad you are loving this and getting so creative with the recipe. I really like the idea of using it crumbled as ‘croutons’! I haven’t used rice, do you mean cooked? Let me know how it goes for you.

  • Reply
    Anu
    March 31, 2019 at 9:44 am

    Hi Sue,
    I loved this recipe and can’t wait to try it. Could you let me what’s the oven temperature used for baking?

    • Reply
      Sue
      March 31, 2019 at 10:13 am

      It’s 300F Anu.

  • Reply
    Karen Scandariato
    March 23, 2019 at 12:02 pm

    I recently came across a Flaxseed cracker that came in a variety of flavors and they were absolutely delicious (and totally cost prohibitive. I figured I would try to make my own so Im loving that I came across your recipe. The ones I bought list Organic Quinoa Flakes in their ingredients and I have never cooked with that or seeds before. Can you tell me approximately how I might incorporate the flakes into your recipe? I figure it will take me a few times to get it just right for me. Your recipe sounds delicious!! I also wondered if I add flaxseeds to the mix, someone told me you have to pulse them in a food processor to break them up a bit so you can digest them. Any thoughts there? Have you tried them with other seeds, or with turmeric, fennel seeds, rosemary etc…. I am so ready to love these

    • Reply
      Sue
      March 23, 2019 at 5:33 pm

      I think you should feel free to experiment and add the quinoa flakes into the mix, you might start with 1/2 cup and see how that goes. This is a pretty forgiving recipe. You can certainly grind the flax seeds a little bit if you like, that will make them easier to digest, but I don’t bother. And yes, definitely experiment with different seeds, if you like them and they’re edible, they should be tried!!

  • Reply
    Alex
    January 18, 2019 at 11:05 am

    I have tried the seed crackers …
    but each time I make them they stick to the paper.

    • Reply
      Sue
      January 18, 2019 at 11:13 am

      Are you using parchment paper Alex? Because paper towels won’t work. Also, maybe try a silicone mat, if you have one…nothing sticks to that!

  • Reply
    Lesly Vick
    September 28, 2018 at 2:09 pm

    Hello. I am trying to avoid all grains so am interested in your seed cracker recipe. Recently I purchased an all seed cracker flavored with honey at the Vancouver Market. Delicious! They don’t ship, and there isn’t a label on the pack of crackers, so I am guessing as to what seeds were in them. I do know they were flavored with honey. Can you help me find a recipe for this type of cracker? I would really appreciate it.

    • Reply
      Sue
      September 28, 2018 at 3:09 pm

      You might try substituting honey for some of the water in this recipe for a start Lesly.

  • Reply
    heidi
    August 18, 2018 at 7:08 am

    hi there! what a wonderful recipe, just what Im looking for. thx so, so much. You are great for this stale old Ontarion

  • Reply
    jackie moore
    July 12, 2018 at 2:18 pm

    This may sound silly, but does the quinoa need to be cooked?

    • Reply
      Sue
      July 12, 2018 at 2:37 pm

      It’s usually cooked in recipes, Jackie, but for these crisps I use it raw. You can also ‘sprout’ the grain if you like, first, which means just soak it overnight in water, then drain and rinse it in a strainer. Leave it to sit in the strainer over a bowl for at least six hours. Then use as directed.

      • Reply
        Kathryn Gilmore
        August 6, 2018 at 3:12 pm

        YUM! If I decide to sprout the grain overnight – would you recommend I mix ALL the seeds – or just the quinoa? Thank you!

        • Reply
          Sue
          August 6, 2018 at 5:21 pm

          I’m thinking just the quinoa, Kathryn.

  • Reply
    Joan
    January 10, 2018 at 9:27 am

    They look so good. I’m a diabetic who likes chips and crackers. These crisps are perfect for my favorite dips; hummus, guacamole and pico de gallo. I will be making thm very soon! Thank you.
    Joan

    • Reply
      Sue
      January 10, 2018 at 9:38 am

      Have fun Joan!

  • Reply
    Rollande de Champlain
    April 8, 2017 at 4:03 pm

    Hi dear young lady,
    I can’t thank you enough for your presence and your services.
    Now, I have half a day by week with a or more member of the three generations after me to try and taste your generous recipes.
    I will enclose the ones that will most popular into our “patrimoine catalog for the family with the reference to your blog. So, they all will go to see and appreciagte you. If you permit so. I am near ninety y.o. and wish you a long and prosperous life with your love’s ones.” GGma Billie of Québec Province, CanadaRollande de Champlain

  • Reply
    Maureen | Orgasmic Chef
    March 29, 2017 at 4:58 pm

    These look so good I can’t stand it. If the weather wasn’t disastrous outside I’d go to the store now to get all I need. tomorrow for sure!

  • Reply
    Michelle @ Vitamin Sunshine
    March 28, 2017 at 5:27 pm

    I’ve made these before and love them– but I love that you added buckwheat! I will have to try that twist.

  • Reply
    Laura | Tutti Dolci
    March 24, 2017 at 5:23 pm

    What addictive crips, these would pair nicely with my daily hummus habit ;)

  • Reply
    cheri
    March 23, 2017 at 12:55 pm

    My husband is always teasing me about eating bird food, I wonder what he will think when he sees these. Making these soon they look fabulous.

  • Reply
    Jennifer @ Seasons and Suppers
    March 23, 2017 at 5:42 am

    I’m totally intrigued by these crisps! So pretty and what a great way to snack :)

  • Reply
    Mary
    March 23, 2017 at 1:52 am

    Made these today. Very tasty just eaten as is – no dip. My husband has decided to crumble them over his breakfast cereal. Really great recipe and can use all sorts of seeds – even the odd bit of almond made it in as well. Thanks for the recipe – no more bits of seeds left in the cupboard!!

    • Reply
      Sue
      March 23, 2017 at 7:43 am

      Yay Mary! I like your husband’s idea, and I think the next time I might add some nuts, too.

  • Reply
    2 sisters recipes
    March 22, 2017 at 5:57 pm

    Very cool Sue! I saw these seed crackers at TJs but now we. An make them! Thanks for the recipe!

    • Reply
      Sue
      March 22, 2017 at 7:47 pm

      I didn’t know they had them at Trader Joe’s, I’ll have to check them out to compare :)

  • Reply
    Karen @ Seasonal Cravings
    March 22, 2017 at 3:06 pm

    I love this idea and they truly look easy to make. Not sure why I pay so much for the ones in the box!

  • Reply
    Chris Scheuer
    March 22, 2017 at 1:19 pm

    Such a cool recipe! I love it. Will definitely be trying this, thanks Sue!

  • Reply
    Tricia @ Saving room for dessert
    March 22, 2017 at 1:19 pm

    This is just fascinating! Thanks for sharing Sue – I will have to give this a try. We love seeds and nuts – amazing!

  • Reply
    SallyBR
    March 22, 2017 at 1:14 pm

    I can see those dipped in many tasty concoctions, but I can also go crazy just biting little pieces, naked. The crackers. Not me.

    I’m trying them soon!

  • Reply
    Lindsay Cotter
    March 22, 2017 at 10:17 am

    I really am going to have to make these! So easy and they look pretty too with all the seed colors! Will enjoy snacking with these crisps!

  • Reply
    Meeta
    March 22, 2017 at 9:36 am

    These look magnificent – I can see them being dipped in hummus and eaten with a lot of cheese. Got to give these a try!

  • Reply
    Becca @ Amuse Your Bouche
    March 22, 2017 at 9:34 am

    Ooh these look so crispy, and so healthy! I’m really getting into seeds at the moment, I sprinkle them over everything – I’ve not made crackers with them yet though!

  • Reply
    Jenn
    March 22, 2017 at 9:24 am

    I love seedy crackers like this. I have made something similar too. Amazing how easy they are!

  • Reply
    Erren
    March 22, 2017 at 8:43 am

    These vegan crackers are extraordinary and they look very healthy too! I wouldn’t mind snacking on these :)

  • Reply
    John/Kitchen Riffs
    March 22, 2017 at 7:52 am

    I saw that recipe too! And was also intrigued by it, although haven’t made it yet. Glad you did — I need the nudge. :-) Good job — thanks.

    • Reply
      Sue
      March 22, 2017 at 8:09 am

      I was so fascinated ~ and I got to clear out a lot of seeds from my cabinets ;)

  • Reply
    Angie@Angie's Recipes
    March 22, 2017 at 4:19 am

    Thanks for the mention, Sue. Yours looks absolutely wonderful and great tips too.

    • Reply
      Sue
      March 22, 2017 at 8:09 am

      Thanks Angie, it was fun!

  • Reply
    penny
    March 22, 2017 at 4:07 am

    These look fabulous! Maybe I missed it, but how much water should be added.

    • Reply
      Sue
      March 22, 2017 at 7:18 am

      I edited, thanks Penny ~ it’s 1 1/2 cups warm water.