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.
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
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.
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