Parmesan Seed Crackers

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

Course: Snack

Cuisine: New Zealand

Keyword: seed crackers, seeded crackers, gluten free cheese crackers

Diet: Egg Free, Gluten free

Servings: crackers

Calories: 85kcal

4.43 from 7 votes

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

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.

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.