4-Ingredient Seed Crackers

By Carolina Gelen

Updated June 8, 2026

  • Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
Media 1 of 1
Ready In
1 hr 10 min
(50 min, plus 20 min cooling)
Rating
5(104)
Comments
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These gluten-free (and dairy-free) crackers rely on just one type of ingredient — seeds — and each variety has a role to play. Flax seeds act as a binder,  transforming into a glue-like gel once they’re doused in boiling water. The other seeds, like pumpkin, sunflower or hemp hearts, bring texture and flavor to the mix. The seed mixture is baked into a large bark and broken into crackers once toasted. They’re snappy, delicate and so easy to snack on, great for dipping or using as a salad topper. Just like any other foods that are rich in fiber, it’s best to stay hydrated and drink lots of water while snacking on these.

Watch Carolina Gelen make this dish in this video.

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Ingredients

Yield:24 to 30 small crackers

  • 1 cup/150 grams whole flax seeds

  • 1 cup/214 grams boiling water

  • Flaky salt

  • 2 cups/280 grams mixed raw seeds, such as sunflower, pumpkin and hemp hearts 

  • 4 tablespoons/50 grams oil, such as extra-virgin olive oil or avocado oil, plus more for greasing

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

2 grams carbs; 47 calories; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams fat; 2 grams fiber; 58 milligrams sodium; 1 gram protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

    1. Step 1

      Place an oven rack in the center of the oven. Heat the oven to 400 degrees.

    1. Step 2

      To a medium bowl, add the flax seeds, boiling water and a big pinch of salt. Stir and set aside for 2 minutes, until the mixture develops a gloopy, egg white-like consistency. Add the mixed seeds and stir to combine. 

    1. Step 3

      Lightly grease a large baking sheet with oil. Line with parchment paper. Using a pastry brush or your fingers, spread 2 tablespoons of oil on the parchment paper in an even layer.

    1. Step 4

      Dollop the seed cracker mixture onto the pan and evenly spread using an offset spatula in a thin, even layer that covers the surface of the pan.

    1. Step 5

      Brush the remaining 2 tablespoons of oil on the seed cracker mixture. Lightly sprinkle flaky salt on top. Bake for 20 to 25 minutes, until the seeds look golden and toasty and the surface is dry to the touch (you’ll continue to bake the crackers in the next step). If the edges start to darken too quickly, tent with aluminum foil.

    1. Step 6

      Open the oven door to release some of the heat and adjust the temperature to 350 degrees. Rotate the pan, close the oven door and continue to bake for 12 to 15 minutes more, until golden brown and brittle to the touch.

    1. Step 7

      Cool to room temperature in the pan. When cool, snap the seed cracker bark into smaller pieces, season with more salt, if you like, and serve (or store in an airtight container in a cool, dry spot for up to 2 weeks).

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Ratings

5 out of 5
104 user ratings
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Comments

Red

Love this easy recipe. It works well with my grain free diet when you want something crunchy and savory . I add 2-4 tablespoons of everything bagel to the glop

Judith Skehan

This looks like a great recipe. I will try this recipe as written. I’ve been making seed crackers for several years. I sub out part of the water for tamari, grind my flax seeds and also add sesame seeds, psyllium, some rice flour, some chia seeds, along with garlic and onion powder. They are addictive!

Ron G

Loved these crackers, bit I found that the amount of oil listed on the recipe is a little excessive and they turned out a little greasy. I think 2-3 total tbsps of oil is plenty

Rick

We reeeeally wanted to like these, and made them as written (except a bit less oil and cooked a little longer than specified to get them toasty). They are nicely crunchy, if too crumbly for serving with dip or cheese. But we don't like the flavor. Maybe it's the flax seed? We like pumpkin and sunflower seeds in other crackers and used relatively little hemp. Disappointing.

Jill PDX

These are similar to Magnus Nilson‘s Fröcknäcke (seed crackers - from his book Nordic Baking). I have been making them for years and have shared the recipe countless times. His recipe includes a small amount of cornstarch (60 g per 210 g of seeds) which helps with binding. I spread them very thin and bake for closer to 90 minutes at 300. I always score them with a pizza cutter after 35 minutes, which makes it easy to break them into nice pieces once they’re baked. I use a mix of flax, sesame and pumpkin seeds as per Magnus’s recipe. So good!

Reena

Way too much salt and oil…and minimal flax needed if you mix in some arrowroot. It’s the other seeds that stand out. Sesame seeds, of course! And I bake it at 300 for an hour or so… It’s a simple process, this recipe is way too fussy.

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