Everything Seed Crackers

No seed left behind!

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If you find yourself craving something crispy and wholesome when snack time rolls around, these everything seed crackers will be your new favorite treat. Topped with everything bagel seasoning and packed with almost every seed you can think of, these crunchy crispbreads are perfect for slathering with hummus, topping with cheese, or eating simply as they are.

These seedy crackers are based on knekkebrød, a seed-based crispbread originating in Norway. They’re commercially available in many grocery stores in the United States (including Trader Joe’s), but I actually prefer making them because I get to choose the specific blend of seeds and dial in the exact amount of salt and seasoning. Sure, it’s obviously a little more effort than just buying a bag in the grocery store, but it’s a lot easier than most cracker recipes: one bowl, one sheet pan, and 15 minutes of assembly time. You don’t even have to roll and cut up a bunch of crackers; just bake the crackers as a whole sheet and break it into pieces when it comes out of the oven.

These crackers are both gluten-free and egg-free because they’re bound together with chia seeds. An ancient superfood, chia swells and thickens when it’s hydrated, becoming a gel-like substance that’s great for binding everything from veggie burgers to cookies to these seedy crackers. If the texture of chia normally bothers you, you won’t notice it here. The texture of the chia mixes in the rest of the seeds and also changes when it bakes; you won’t notice it at all.

These seed crackers will stay good for 2 weeks in an airtight container at room temperature. You can also freeze them in an airtight container or bags for up to 1 month.

Enjoy!

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Everything Seed Crackers

(Makes 8 servings)

Prep time: 30 minutes

Bake time: 45 minutes

Ingredients

⅓ cup (48 g.) raw pumpkin seeds

⅓ cup (48 g.) raw sunflower seed kernels

⅓ cup (54 g.) sesame seeds, preferably a mix of white and black

¼ cup (38 g.) flax seeds

3 tbsp. (24 g.) almond flour

2 tbsp. (20 g.) chia seeds

¾ tsp. kosher salt (I used Diamond Crystal)

1 cup boiling water

1 tablespoon olive oil, for greasing

2 tablespoons everything bagel seed mix, divided

Flaky salt (optional)

Equipment: medium bowl, whisk, rubber spatula, 18”x11” baking sheet with parchment paper

Instructions

1. In a medium bowl, whisk pumpkin seeds, sunflower seed kernels, sesame seeds, flax seeds, almond flour, chia seeds, and salt.

2. Add boiling water and stir briefly to combine, then set aside for 15 minutes to allow the water to be absorbed and the mixture to thicken.

3. Meanwhile, arrange a rack in the middle of the oven and preheat oven to 325° F. Line an 18”x11” rimmed baking sheet with parchment paper and lightly brush with olive oil.

4. After 15 minutes, stir the seed mixture again; it should have absorbed most of the water and thickened to a batter consistency. Add 1 tablespoon everything seed mix and stir until combined.

5. Spread seed batter onto oiled parchment paper, spreading into a thin, even layer about ⅜” thick (an offset spatula works great here). The thinner and more evenly the batter is spread, the better the cracker will crisp as it bakes, so take your time here.

6. Sprinkle seed batter layer with remaining tablespoon of everything seed mix and flaky salt, if using.

7. Bake until crisp and curling around the edges and dry on top in the center, 40-45 minutes. Turn off oven and leave baking sheet inside for another 30 minutes before removing from the oven.

8. Cool seed cracker on baking sheet until it reaches room temperature, then break into pieces and store in an airtight container.

Originally posted January 18, 2026.