Multi-Seed Crackers are a crunchy, toasty snack that’s gluten-free, vegan, nut-free, and made with no yeast or baking soda.
They’re easy to make at home and perfect for dipping, snacking, or taking on the go.
If you love these, try my crispy chickpea flour crackers next!
You’re gonna love these multi-seed crackers if you’re into crunchy, wholesome snacks that keep you satisfied.
Made with a simple mix of pumpkin seeds, sunflower seeds, sesame seeds, flax, and chia, just whole food, they're toasty, golden, and super crisp.
I make them all the time, so I’m not tempted by store-bought ones loaded with weird ingredients I can’t even pronounce.
Smear on some ricotta, drizzle on the queso, or dunk them in hummus, each bite gets better than the last!
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🥘Ingredients
- Sunflower seeds
- Pumpkin seeds (pepitas)
- Sesame seeds
- Flax seeds
- Chia seeds
- Chickpea flour (optional, adds more structure but can be omitted if you don't have it)
- Extra virgin olive oil
- Boiling water
- Salt + spices: garlic powder, dried basil, red pepper flakes, and a pinch of ground black seeds (like nigella or black cumin)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Multi-Seed Crackers
Here is a step-by-step instruction on how to make these yeast-free crackers:
Step 1: In a medium bowl, combine all the seeds, chickpea flour (if using), salt, and spices. Stir until well mixed.
Step 2: Pour in the boiling water and olive oil. Mix until everything is evenly moistened and there are no dry spots. Cover and let rest for 10 minutes to allow the seeds to bind.
Step 3: Preheat oven to 300°F / 150°C. Line a baking sheet with parchment paper (I used 13x13 inches). Use a spatula to spread the mixture into a thin, even layer (about ⅛" or 3–4 mm thick).
Step 4: Bake for 60 minutes, rotating the tray halfway for even browning. Keep a close eye during the last 5–10 minutes, they go from perfect to burnt fast. Transfer the parchment with crackers to a cooling rack. Once cooled completely, break into rustic pieces or use a knife for uniform squares.
🧪Recipe Test
I recently re-tested and updated this recipe to share that it works perfectly without chickpea flour—no flour needed at all!
The chia and flax seeds did an amazing job as natural binders, so if you're avoiding flour or just want a more minimalist version, feel free to skip it and still enjoy ultra-crispy, flavorful crackers.
📋Substitutions and Variations
- Seed variations: You can swap or add seeds, except chia seeds, which help bind the mixture. Try hemp or poppy seeds, but keep the same total amount. Use fennel or cumin in just a small amount (they have a strong flavor).
- Spicy: Add chili powder, smoked paprika, or cayenne for a fiery snack.
- Cheesy: Mix in 1–2 tablespoon nutritional yeast or homemade vegan parmesan for cheesy goodness.
- Oil-free: Skip the olive oil for a 100% oil-free version.
- Sweet: Skip garlic and basil, add cinnamon and maple syrup for a slightly sweet twist that pairs with my homemade Nutella.
💭Marinela's Tips
- Use raw seeds only. They’ll naturally toast while baking. Avoid using pre-toasted seeds, as they can turn bitter when baked for this long.
- Spread the mixture thin. Aim for a layer about ⅛ inch (3–4 mm) thick. This is key to getting that ultra-crispy, store-bought-style crunch. If your layer is thicker, just bake it a little longer, add 5 to 10 extra minutes as needed.
- Rotate your baking sheet. If you notice uneven browning, turn the pan halfway through baking. Most ovens have hot spots, so rotating helps the crackers bake and brown evenly.
- Cut for uniformity. I love the rustic look of hand-breaking the crackers after baking. But if you prefer uniform shapes, cut them halfway through baking. After 25–30 minutes, remove the sheet, slice the partially baked dough with a sharp knife or pizza cutter, then return it to the oven to finish baking.
❓Frequently Asked Questions (FAQ's)
Store cooled crackers in a sealed glass jar or an airtight container at room temperature. They stay crispy for up to 2 weeks.
No, it’s best to use raw seeds, pre-toasted ones can turn bitter when baked for a long time. Raw seeds toast up perfectly during baking.
For uniform crackers, slice the dough after 25–30 minutes of baking, then return to the oven to finish baking.
Most likely, they were too thick or not baked long enough. Be sure to spread the mixture thin—about ⅛ inch (3–4 mm)—and extend baking time if needed.
🍿More Healthy Snack Ideas
🍽Serving Suggestions
These crackers with seeds are perfect for pairing with a variety of tasty dips and spreads.
Try them with creamy pea dip, bold black bean hummus, or a savory sour cream veggie dip for a flavor-packed snack.
They're also amazing with garlic pesto, avocado spread, or rich and tangy cashew sour cream.
For a cheesy twist, pair them with dairy-free cheddar, plant-based burrata, or homemade cream cheese, even a swipe of vegan mayo makes them irresistible.
📖 Recipe
Multi-Seed Crackers (Vegan, Gluten-Free)
Equipment
- 1 Bowl medium-sized
- 1 silicone spatula
- 1 Baking sheet lined with parchment paper
Ingredients
- ½ cup pumpkin seeds hulled, raw
- ½ cup sunflower seeds hulled, raw
- ⅓ cup sesame seeds raw
- ⅓ cup flax seeds whole, not ground
- 3 tablespoons chia seeds
- 2 tablespoons chickpea flour (optional) *see recipe notes
- 1 tablespoon olive oil extra virgin
- 1 cup boiling water
- ½ teaspoon salt
Optional herbs and spices
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ½ teaspoon red pepper flakes
- ¼ teaspoon ground black seeds
Instructions
- In a medium bowl, mix all the seeds, chickpea flour (if using), salt, and spices. Stir well to combine.½ cup pumpkin seeds, ½ cup sunflower seeds, ⅓ cup sesame seeds, ⅓ cup flax seeds, 3 tablespoons chia seeds, 2 tablespoons chickpea flour, ½ teaspoon salt, ½ teaspoon garlic powder, ½ teaspoon dried basil, ½ teaspoon red pepper flakes, ¼ teaspoon ground black seeds
- Add the boiling water and olive oil. Mix until the mixture is fully moistened with no dry spots. Cover and let it rest for 10 minutes so the seeds can absorb the liquid and stick together.1 tablespoon olive oil, 1 cup boiling water
- Preheat your oven to 300°F / 150°C. Line a 13x13-inch baking sheet with parchment paper. Spread the mixture into a thin, even layer, about ⅛ inch (3–4 mm) thick.
- Bake for about 60 minutes, rotating the pan halfway through for even baking. Watch closely during the last 5–10 minutes, as they can burn quickly.
Notes
- I tested this recipe without chickpea flour, and it still came out perfectly crispy and delicious. Feel free to omit the flour if you don’t have it.
- Storage: Keep fully cooled crackers in an airtight jar or container at room temperature. They stay crispy for up to 2 weeks.
- Oil-free option: Simply leave out the olive oil for an oil-free version.
- Rotate the pan: Turn the baking sheet halfway if browning is uneven—most ovens have hot spots.
- Cut if you like uniform crackers: For neat shapes, slice the dough after 25–30 minutes, then finish baking. Or just break into rustic pieces once cooled.
Nutrition
Tried these multi-seed crackers? Let me know how you served them in the comments and tag @go_eatgreen on Instagram so I can see your creations.
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Samia says
Made these today. The crackers were really easy to make and tasted so good. Thank you for the recipe.
Marinela Malcheva says
I'm glad you enjoyed the crackers, Samia. Thanks so much for your lovely review!