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!
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.
3 Easy Steps for Making Vegan Seeded Crackers
- 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’.
- Bake in a low oven until it becomes crisp like a cracker ~ only there’s no flour involved, just 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!
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.
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.
Dip recipes to go with your new crackers!
- Muhammara (roasted red pepper and walnut dip)
- Farmer’s Market Hummus
- Whipped Basil Ricotta
- Creamy Vidalia Onion Dip
- Creamy Spring Onion and Radish Dip
Multi Seed Crisps
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
49 Comments
Salwa
December 13, 2019 at 12:08 amHi, I love this recipe and make it all the time. I add dried thyme and it gives a wonderful aroma. I also add a bit of psyllium husk powder and found that the crackers stick better.
Sue
December 13, 2019 at 2:05 amGreat tip about the psyllium husk, thanks Salwa 🙂
Tali
October 29, 2019 at 7:04 pmThank you for this amazing recipe! Can they be made without the quinoa, buckwheat, and amaranth?
Sue
October 29, 2019 at 7:44 pmThe small seeds give the body to these crackers, so you’d probably want to find another seed to replace them.
Violet
June 7, 2019 at 12:15 pmI 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.
Sue
June 7, 2019 at 12:42 pmI’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.
Anu
March 31, 2019 at 9:44 amHi Sue,
I loved this recipe and can’t wait to try it. Could you let me what’s the oven temperature used for baking?
Sue
March 31, 2019 at 10:13 amIt’s 300F Anu.
Karen Scandariato
March 23, 2019 at 12:02 pmI 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
Sue
March 23, 2019 at 5:33 pmI 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!!
Alex
January 18, 2019 at 11:05 amI have tried the seed crackers …
but each time I make them they stick to the paper.
Sue
January 18, 2019 at 11:13 amAre 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!
Lesly Vick
September 28, 2018 at 2:09 pmHello. 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.
Sue
September 28, 2018 at 3:09 pmYou might try substituting honey for some of the water in this recipe for a start Lesly.
heidi
August 18, 2018 at 7:08 amhi there! what a wonderful recipe, just what Im looking for. thx so, so much. You are great for this stale old Ontarion
jackie moore
July 12, 2018 at 2:18 pmThis may sound silly, but does the quinoa need to be cooked?
Sue
July 12, 2018 at 2:37 pmIt’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.
Kathryn Gilmore
August 6, 2018 at 3:12 pmYUM! If I decide to sprout the grain overnight – would you recommend I mix ALL the seeds – or just the quinoa? Thank you!
Sue
August 6, 2018 at 5:21 pmI’m thinking just the quinoa, Kathryn.
Joan
January 10, 2018 at 9:27 amThey 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
Sue
January 10, 2018 at 9:38 amHave fun Joan!