Who loves a crispy snacky cracker? If you do, you're going to want to make these Easy Chia and Flaxseed crackers. Made without any flours, they're packed with seedy goodness and are perfect for when you want a yummy snack.
These chia and flaxseed crackers are the perfect alternative to crisps or commercially made crackers for when the salty snacky craving hit! . Made only with seeds and a few seasonings, they're packed with plant-based protein, naturally low carb, plus have Omega 3 fatty acids (good for your heart) and fibre (great for your gut health and keeping you feeling full!)
If you're after other delicious cracker or healthy snack recipes, you definitely need to try my Savory Chickpea Granola. And if you're looking for something to pop on a cracker, then this Eggplant and Olive Tapenade Dip is delicious paired with them!
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🫘Ingredients
Here are the ingredients you'll need to make the Flaxseed and Chia crackers as shown in the photos.
- Flaxseeds (also known as linseed) high in fibre, omegas and trace minerals. I use whole flax seeds, however you can choose ground flaxseed meal if you wish.
- Chia seeds: Full of omega-3, minerals and fibre.
- Sesame Seeds are an excellent source of calcium, are high in protein and are also packed with copper which is great for immune function.
- Sunflower Seeds or Pumpkin Seeds: For flavor and extra added protein!
- Garlic Powder: for flavor! Use as much as you like. (Onion Powder can also be used)
- Red Chilli Powder or Smoked Paprika: for a hint of spice (optional)
- Sea Salt: to taste
- Water to activate the flax and chia seeds to create the crackers.
See recipe card for full recipe quantities.
👩🍳Instructions
Follow along with these instructions for the perfect crispy crackers with chia and flaxseed!
1.Mix the seeds and seasonings in a bowl and add water.
2. Leave for a minute and the water will activate the gel layer around the flax and chia seeds. This how the crackers stick together.
3. Line a baking tray with parchment paper and use a flat spatula to evenly spread out the flax seed mixture to about 5mm thick.
4. Use a knife to score squares to create the cracker shapes. Bake at 180c/360f for 10-15 minutes or until crunchy.
Let cool completely and break up into the crackers. Serve your crackers with your favorite spreads or a variety of dips, or just eat them on their own!
Hint: Try and get the cracker mixture as even as possible for the best cracker outcome!
🌶️Substitutions & Variations
There are plenty of great ways you can switch up the flavors for these low-carb crackers. Once you've tried the base recipe you can get creative!
- Only Flaxseeds-Omit the other seeds and only use flaxseed. Choose whole flaxseeds or add in some ground flax seed too if you wish.
- Add other seeds- Hemp seeds, sunflower seed, poppy seeds, fennel seed or caraway seeds are all good options. You still need to keep a good quantity of flax and /or chia seed as they uniquely create the gel that keeps the crackers together.
- Different Flavors- try adding Everything But The Bagel Seasoning, Za'ater, Italian Seasoning or some cumin or garam masala are all delicious.
🔪Equipment
To make this cracker recipe you'll need a baking sheet and parchment paper, plus either a rolling pin or my preferred method, a flat spatula to smooth out the crackers, plus a knife to score the cracker shapes with.
🫙Storage
Keep these homemade flax crackers in an airtight container in a cool dry place to extend their shelf life. They should stay fresh for 2-3 weeks or even longer.
Top tip
For the best crunchy crackers make sure the crackers are fully cooked through. Test by poking the middle crackers, if they are a little soft, return to the oven for a bit longer.
More Snacks
Looking for other vegan recipes like this? Try these:
Great Dips
Delicious crackers need great dips: Here are some favourites:
📖 Recipe
Easy Chia and Flax Seed Crackers (Vegan & Low Carb)
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 50 g (/⅓ cups) whole flax seeds (also known as linseed)
- 50 g (⅓ cups) chia seeds
- 35 g (¼ cups) whole sesame seeds
- 35 g (¼) pumpkin seeds or other seed
- 100 ml (3/7 cups) water
- pinch cayenne pepper (optional)
- 1 teaspoon garlic powder
- pinch salt
Instructions
- Mix all the ingredients together with the water- add a little extra if needed.50 g whole flax seeds, 50 g chia seeds, 35 g whole sesame seeds, 35 g pumpkin seeds or other seed, 100 ml water, pinch cayenne pepper, pinch salt, 1 teaspoon garlic powder
- Leave for around 5 mins, this will allow the natural 'gelling' of the seeds to activate, which helps bind the crackers together
- Preheat the oven to around 180℃/360℉
- Line a baking tray with baking paper & dollop the mixture out on top of it
- Smooth out the crackers with a rolling pin or back of a flat spatula so the crackers are 3-4mm thick
- Score the crackers into squares.
- Put in the oven for around 45 mins, or until crispy. It might buckle a little in the heat, but that's ok.
- Remove from the oven & let cool.
- Eat on it's own, or add hummus or anything else you would normally eat with a cracker.
- Store in an airtight container. These crackers can keep for up to 3 weeks. (maybe longer! But I haven't tested that, as I ate them all!)
Notes
- DIFFERENT SEEDS: Choose to make these crackers with a mixture of the seeds specified, or just a single seed, eg only linseed, or only sesame seeds.
- Add other flavors such as za'atar, Italian Seasoning or even Everything but the Bagel Seasoning.
