Parmesan Seed Crackers

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These seed crackers with parmesan cheese are the perfect gluten-free cheese crackers, crunchy, nutritious and delicious.

Seed crackers on a cooling rack.

Why This Recipe Works

  • Simple recipe, mix, soak, flatten, bake
  • Deliciously crunchy
  • Gluten-free
  • Packed with the goodness of seeds

Ingredients you will need

I make my seed crackers with the following seeds and seasonings:

  • sunflower seeds 
  • pumpkin seeds
  •  sesame seeds
  •  chia seeds 
  • flax seeds 
  • powdered parmesan
  • onion powder
  • salt
  • water

The ingredients to make seed crackers laid out on a bench top with text overlay.

Ingredient Notes and Substitutes

  • Powdered parmesan: You want very finely grated/powdered parmesan, it has a very low water content. If you love cheesy crackers you can double the quantity of parmesan cheese.
  • Seeds: You can change up the mix of seeds used, poppy seeds are also nice, the total quantity of seeds just needs to be the same.
  • Flax seeds: In some countries (including NZ) you may find these are called linseed.
  • Binding seeds: The chia seeds and the flax seeds are the binding seeds, for this recipe to work you will need ½ cup total of binding seeds, but you can use all flax seeds, or all linseeds rather than a mixture as I have in this recipe.


Step-by-step instructions

Below are illustrated step-by-step instructions to make my Parmesan Seed Cracker Recipe, if you prefer just the written instructions then head straight to the printable recipe card below.

Prep: Preheat your oven to 180 degrees celsius or 360 Fahrenheit.

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Step one: Place all the seeds, salt, onion powder and parmesan into a mixing bowl and stir to combine.

A glass mixing bowl filled with seeds, sesame, chia, sunflower, pumpkin all visible.

Step two: Add the water and mix to combine. Set aside for 15-20 minutes, during this time the chia and flax seeds will start to soften, gel and will bind all the ingredients together

Seeded cracker mix, bound together in a mixing bowl.

Step three: Tip out the seed cracker mix on to a baking paper-lined oven tray and spread out as thin as possible (around 3mm thick is ideal. I do this with a rubber spatula, or I lie a second piece of baking paper on top of the seed mix and gently roll out the mix with a rolling pin.

Seeded crackers mix, flattened on a baking paper lined tray ready to be baked.

Step four: Bake for 30 minutes

A slab of seed cracker mix, baked, golden and ready to be sliced into cracker shaped pieces.

Step five: Remove from the oven and slice into crackers, then return to the oven to cook for another 15 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.

Seed crackers on a cooling rack.

Enjoy!


Seed crackers on a black rimmed white plate with a bowl of carrot dip.

Top Tips

Here is how you can make these seed crackers perfectly every time!

  • Thin is key; press or roll the cracker mix as thin as you can.
  • Mix up the flavourings, I use cheese and onion to flavour my seed crackers but you could spice it up with cumin and chilli flakes, or garlic powder and rosemary is delicious too!
  • The double baking allows you to get the crunchiest crackers
  • These crackers are nut free they can be a great addition to lunchboxes for older kids.
Three seeded crackers in a beeswax snack bag.

FAQs

Are seed crackers keto?

If you are following a low-carb or keto diet seed crackers may be a great cracker choice for you. They are typically made with 100 percent seeds, water and flavourings, so generally, they are very low-carb.

How long do seed crackers last?

Seed crackers will typically last up to one month in a dry airtight container at room temperature depending on their seasonings, this recipe contains cheese and typically last for 7-10 days in an airtight container, as long as the room temperature is cool.

Other cracker and dip recipes you may like

  • Hummus Oat Crackers: A two-ingredient recipe, couldn't be easier
  • Chickpea oat crackers: Nutritious and filling
  • Roasted Carrot dip: A delicious high-protein dip
  • Avocado aioli: This is so addictive and delicious on crackers.
A stack of four very seedy crackers on a baking paper lined cooling rack.

If you made my Seed Cracker Recipe  or any other recipes on the blog please :

  • leave me a comment and a star rating below to let me know how you got on, I love hearing from you.
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Seed crackers on a cooling rack.

Parmesan Seed Crackers

These seed crackers with parmesan cheese are the perfect gluten-free cheese crackers, crunchy, nutritious and delicious.
Print Pin Rate
Course: Snack
Cuisine: New Zealand
Keyword: seed crackers, seeded crackers, gluten free cheese crackers
Diet: Egg Free, Gluten free
Servings: 24 crackers
Calories: 85kcal
Author: Stacey

RATE THIS RECIPE

4.43 from 7 votes

Save This Recipe!

I'll email this post to you, so you can easily come back to it later!

Ingredients

  • 80 grams sunflower seeds ½ cup
  • 80 grams pumpkin seeds ½ cup
  • 80 grams sesame seeds ½ cup
  • 50 grams chia seeds ¼ cup
  • 40 grams flax seeds ¼ cup. Linseed is the same as flax seeds
  • 50 grams powdered parmesan 2 Tablespoons (for very cheesy crackers this can be increased to 100 grams or ¼ cup).
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • 250 mililitres water 1 cup

Instructions

  • Heat your oven to 180 degrees celsius or 360 Fahrenheit.
  • Place all the seeds, salt, onion powder and parmesan into a mixing bowl and stir to combine.
  • Add the water and mix to combine. Set aside for 15-20 minutes, during this time the chica and flax seeds will start to soften, gel and will bind all the ingredients together.
  • Tip out the seed cracker mix on to a baking paper-lined oven tray and spread out as thin as possible (around 3mm thick is ideal)I do this with a rubber spatula, or I lie a second piece of baking paper on top of the seed mix and gently roll out the mix with a rolling pin.
  • Bake for 30 minutes
  • Remove from the oven and slice into crackers, then return to the oven to cook for another 15 minutes until crisp and golden. Remove to a rack to cool then store in an airtight container.

Notes

  • Thin is key; press or roll the cracker mix as thin as you can.
  • Mix up the flavourings, I use cheese and onion to flavour my seed crackers but you could spice it up with cumin and chilli flakes, or garlic powder and rosemary is delicious too!
  • The double baking allows you to get the crunchiest crackers
  • These crackers are nut free they can be a great addition to lunchboxes for older kids.
  • Powdered parmesan: You want very finely grated/powdered parmesan, it has a very low water content. If you love cheesy crackers you can double the quantity of parmesan cheese.
  • Seeds: You can change up the mix of seeds used, poppy seeds are also nice, the total quantity of seeds just needs to be the same.
  • Flax seeds: In some countries (including NZ) you may find these are called linseed.
  • Binding seeds: The chia seeds and the flax seeds are the binding seeds, for this recipe to work you will need ½ cup total of binding seeds, but you can use all flax seeds, or all linseeds rather than a mixture as I have in this recipe.

Nutrition

Serving: -39cracker | Calories: 85kcal | Carbohydrates: 2.5g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 84mg | Potassium: 89mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 20IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 1mg
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4.43 from 7 votes (6 ratings without comment)

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One Comment

  1. 4 stars
    Super easy to make recipe, my daughter loved helping.

    I think next time I'll decrease the linseed and increase the chia as the flavour is quite strong for my personal taste.

    These seed crackers are so yum