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!

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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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    Please rate this recipe!




  • 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
    [email protected]'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.

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