Parmesan Seed Crackers
These seed crackers with parmesan cheese are the perfect gluten-free cheese crackers, crunchy, nutritious and delicious.
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
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.
Save This Recipe!
I'll email this post to you, so you can easily come back to it later!
Step one: Place all the seeds, salt, onion powder and parmesan into a mixing bowl and stir to combine.
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
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.
Step four: Bake for 30 minutes
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.
Enjoy!
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.
FAQs
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.
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.
Parmesan Seed Crackers
RATE THIS RECIPE
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
Quick Start Guide To BLW
Baby led weaning doesn’t need to be complicated, grab my quick start guide to begin your little ones food journey.
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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