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Easy seed crackers

A homemade cracker recipe that's naturally gluten-free, grain-free, nut-free, paleo and vegan.


  • 128 g sunflower seeds – organic if possible
  • 128 g pumpkin seeds
  • 128 g Greenfields chia seeds
  • 128 g Greenfields sesame seeds
  • 65 g Greenfields poppy seeds
  • 65 g Greenfields sesame seeds
  • 1 tbsp dulse flakes
  • 2 tbsp Greenfields onion powder
  • 2 tbsp Greenfields garlic powder
  • 1 tbsp Greenfields dried parsley
  • 1 tbsp Greenfields dried chives
  • ¾ tbsp Greenfields himalayan salt


  1. Preheat your oven to 180°C
  2. Put all ingredients together and mix.
  3. Wait a minute or two until all the water is absorbed by the chia seeds.
  4. Line two large, shallow baking trays with non-toxic baking paper. Spread the mixture out evenly over both trays. Make sure the mixture is an even thickness or you will get some bits burning and some bits still wet in the middle.
  5. Put the trays in the oven for 30 minutes. Take them out and then flip over. Peel away the baking paper.
  6. Score them if you like into squares – but don’t cut all the way through. The scoring will just make it easier to break into bite-size chunks later.
  7. Place them back in the oven for another 30 minutes or until really dried out and crispy. This will depend on your oven and how thick you spread the crackers.
  8. When they are done, put them on wire racks to cool. Break into chunks and store in an air-tight container.