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Crispy Gluten-Free Seed Crackers

Wholesome gluten-free seed crackers baked to golden perfection—crispy, nutritious, and perfect for snacking, dipping, or pairing with your favorite spreads.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Snack
Cuisine American
Servings 25 crackers
Calories 110 kcal

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 Oven
    Preheat your oven to 135°C (275°F). Line a large baking sheet with parchment pap
  • Combine Dry Ingredients
    In a large mixing bowl, stir together all seeds, cornstarch, and salt.
  • 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.
  • 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.
  • Bake Until Crisp
    Bake for 90 minutes, rotating the tray halfway through. The crackers are done when they look golden and feel firm.
  • Cool & Break
    Allow 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.