Seedy Chia Crackers – Crispy, Delicious & Gluten Free
These seedy chia crackers are super tasty and a perfect snack at home or on the trail. They are the seediest crackers ever!
Chia seeds are incredible, highly nutritious seeds that can hold up to 12 times their weight in water. That’s what makes them so useful in these crackers and in my dehydrated banana chocolate chia crisps. When they absorb all that water they become very sticky and gelatinous, the perfect glue! That’s why these crackers don’t need any eggs, sticky sweeteners, fats or other binders. The tiny but mighty chia seeds do the job. So please, don’t swap out the chia seeds! The other seeds can be swapped no problem.
These crackers also include sunflower, pepita, hemp seeds, flax and oats that offer up healthy fats, protein, fibre and a host of nutrients and antioxidants. You’ll see that I roughly chopped the sunflower and pepita seeds to give these crackers a little smoother finish. The oat flour and smaller bits of seeds also helps fill in any cracks in the batter meaning there’s less chance of crumbly crackers. While the chia seeds are non-negotiable, you can substitute these ingredients with other seeds or nuts.
Chia crackers are awesome with hummus, ricotta herb spread or any of these amazing dips & spreads on a charcuterie board.
Recipe for Chia Crackers
Chia Crackers - Homemade Vegan Seed Crackers
Ingredients
- 1/4 cup sunflower seeds
- 1/2 cup pepita
- 1/2 cup chia seeds
- 1/4 cup hemp hearts
- 2 Tbsp ground flax seeds
- 1/2 cup oat flour
- 1 cup water
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp dried oregano, thyme or rosemary
- dash cayenne pepper (optional)
Instructions
- Using a food processor, coffee grinder or knife roughly chop sunflower and pepita seeds.
- Combine sunflower, pepita, chia seeds, hemp hearts, flax seed and oat flour with water. Stir well.
- Add seasonings and mix well.
- Preheat oven to 350°F (180°C) while mixture rests for 5-10 minutes until all the water has been absorbed. There should be no standing water remaining in the bowl.
- Place a sheet of parchment paper about 12x16" on counter. Pour mixture onto paper and cover with a second sheet of parchment paper the same size. Use a rolling pin to flatten batter to 1/8-1/4" thickness in a rectangular shape.
- Remove top parchment paper and carefully transfer bottom parchment with batter onto a baking sheet.
- Place in oven and bake for 20 minutes. Use a pizza cutter or knife to score lines to shape your crackers. Return to oven for another 15 minutes.
- Check crackers and gently flip over. Return to oven for another 10 to 15 minutes or until lightly golden around edges.
- Let cool completely on pan. Store in an airtight container for 1 week. For longer storage, keep in freezer.
- If crackers lose crispness over time, return to oven for 5 to 10 minutes until crisp.
Notes
Need a tasty dip to go with these crackers? Check out one of these. Those with an asterik are vegan, the others include dairy products.
Ricotta Herb Spread – Homemade Boursin
How will you serve your chia crackers? Let me know if you make these and tag me on social media so I can like your work. I’m on instagram @getgettys and Facebook @GettyStewart.HomeEconomist.
Sign up to get articles by Getty delivered to your inbox. You’ll get recipes, practical tips and great food information like this. Getty is a Professional Home Economist,  speaker and writer putting good food on tables and agendas.  She is the author of Manitoba’s best-selling Prairie Fruit Cookbook, Founder of Fruit Share, a mom and veggie gardener.