These homemade Gluten-Free Seed Crackers are an irresistibly crunchy snack inspired by classic Norwegian crispbread. Made with a wholesome blend of nutrient-packed seeds, a touch of cornstarch, and a splash of oil, they bake into thin, golden sheets of pure flavor. Whether you serve them with cheese, dips, or enjoy them straight from the tray, these crackers deliver a nourishing, savory bite that fits any snack moment.
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Ingredients
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- 2 tablespoons chia seeds
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 ½ tablespoons canola oil
- ¾ cup boiling water
- Flaky sea salt (for topping)
Instructions
1. Preheat the Oven
Preheat your oven to 135°C (275°F). Line a large baking sheet with parchment paper.
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2. Combine Dry Ingredients
In a large mixing bowl, stir together all seeds, cornstarch, and salt.
3. Add Liquids
Pour in the canola oil and boiling water. Mix until a thick, cohesive batter forms. Let it sit for 10 minutes to allow the chia and flax to absorb moisture.
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4. Spread the Mixture
Transfer the mixture to the prepared baking sheet. Use a spatula to spread it into a thin, even layer. Sprinkle flaky sea salt on top.
5. Bake Until Crisp
Bake for 90 minutes, rotating the tray halfway through. The crackers are done when they look golden and feel firm.
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6. Cool & Break
Allow the crispbread to cool completely. Break it into rustic pieces or cut into neat squares.
Pro Tips
- Spread as thinly as possible for super-crispy crackers.
- If edges brown too quickly, loosely cover them with foil.
- For added flavor, mix in herbs like rosemary, thyme, or a pinch of garlic powder.
- Ensure complete cooling to maintain crunch in storage.
Why This Recipe Works
- Naturally gluten-free and plant-based.
- High in fiber and full of nutritious seeds.
- Ultra-crispy texture perfect for snacking.
- Easy, customizable, and requires minimal equipment.
Substitutions & Variations
Seed Substitutions
- Use hemp seeds, poppy seeds, or chia-only blends.
- Replace canola oil with olive oil or avocado oil.
Flavor Variations
- Savory: Smoked paprika, onion powder, dried oregano
- Spicy: Chili flakes or cayenne
- Herby: Dill, parsley, or Mediterranean seasoning
- Nutty: Add 2 tbsp finely chopped almonds (if no nut allergies)
Make-Ahead, Storage & Reheating Guide
Make Ahead
Prepare the seed mixture up to 12 hours ahead and refrigerate. Spread and bake when ready.
Storage
- Store crackers in an airtight container at room temperature for up to 2 weeks.
- Keep away from moisture for maximum crunch.
Reheating
- To refresh crispness, warm crackers in a 120°C (250°F) oven for 5–7 minutes.
Serving Ideas
- Pair with hummus, guacamole, or cream cheese.
- Serve on a snack board with fruits and cheese.
- Enjoy as a crunchy topping on salads or soups.
- Spread with nut-free seed butters for a hearty snack.
Nutrition (Per Serving Estimate)
Approximate values:
- Calories: 110
- Fat: 8 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 3 g
(Values may vary depending on brands used.)
Frequently Asked Questions
Can I make these crackers without cornstarch?
Yes! You can substitute cornstarch with tapioca starch or potato starch.
How do I keep the crackers crisp?
Store them in an airtight container and avoid humidity. Reheat briefly if they soften.
Can I use different seeds?
Absolutely—this recipe is very flexible. Swap or adjust seed amounts as long as the total quantity stays the same.
Can I double the recipe?
Yes. Use two trays and rotate them halfway through baking for even results.
These Gluten-Free Norwegian Seed Crackers are a crunchy, wholesome, and customizable snack that fits perfectly into everyday eating. With simple ingredients and an effortless baking method, you can enjoy fresh, nutritious crispbread anytime you want—ideal for snacking, dipping, or pairing with your favorite toppings.
Crispy Gluten-Free Seed Crackers
Ingredients
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- ½ cup raw pumpkin seeds
- ½ cup raw sunflower seeds
- 2 tbsp chia seeds
- ⅓ cup cornstarch
- ½ tsp salt
- 3 ½ tbsp canola oil
- ¾ cup boiling water
- Flaky sea salt (for topping)
Instructions
- Preheat the OvenPreheat your oven to 135°C (275°F). Line a large baking sheet with parchment pap
- Combine Dry IngredientsIn a large mixing bowl, stir together all seeds, cornstarch, and salt.
- Add LiquidsPour in the canola oil and boiling water. Mix until a thick, cohesive batter forms. Let it sit for 10 minutes to allow the chia and flax to absorb moisture.
- Spread the MixtureTransfer the mixture to the prepared baking sheet. Use a spatula to spread it into a thin, even layer. Sprinkle flaky sea salt on top.
- Bake Until CrispBake for 90 minutes, rotating the tray halfway through. The crackers are done when they look golden and feel firm.
- Cool & BreakAllow the crispbread to cool completely. Break it into rustic pieces or cut into neat squares.
Notes
- Thickness affects crispiness—spread as thin as possible.
- Flax and chia help bind the mixture naturally.
- Great for meal prep and snack boards.
- Works well with many flavor variations.
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