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2025-12-23 23:59:59
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Chia & Mixed Seed Crackers
These golden, crisp seed crackers are made from just a handful of ingredients and pack a punch of fibre, healthy fats, and crunch. Chia seeds give the base a naturally 'gloopy' texture that binds everything without flour or eggs. Perfect with dips, hummus, or on their own as a nourishing snack!
Takes 55 minutesminutes
Serves 4
Ingredients
150gchia seeds1 cup
400mlhot water1 & 2/3 cups
½tspsea salt or kosher saltplus extra for sprinkling
280gmixed raw seedse.g., pumpkin, sunflower, sesame, hemp (2 cups)
4tbspolive oil or avocado oildivided (2 tbsp + 2 tbsp), plus extra for greasing
Instructions
Preheat the oven:
Preheat to 200°C (400°F) and position a rack in the centre of the oven.
Prepare the chia mixture:
In a mixing bowl, combine 150g (1 cup) chia seeds with 400ml (1 & 3/4 cup) boiling water and ½ tsp sea salt. Stir well and leave to sit for 2-3 minutes until the mixture thickens to a gloopy, egg white-like texture.
Add the mixed seeds:
Add 280g (2 cups) mixed raw seeds to the flax mixture and stir until evenly combined. Taste and add a pinch more salt if needed.
Grease and line your baking tray:
Lightly oil a large baking tray (approx. 30 × 40cm or a half-sheet pan) and line with parchment paper. Brush the parchment with 2 tbsp oil to help the mixture spread evenly.
Spread the cracker mixture:
Transfer the seed mixture onto the tray and spread it thinly and evenly across the surface using a spatula or the back of a spoon.
Brush with oil and salt:
Brush the top of the spread-out mixture with the remaining 2 tbsp oil and sprinkle with a little more sea salt.
Bake in two stages:
Bake at 200°C (400°F) for 25–28 minutes until the edges start to turn golden. Then open the oven door briefly to release steam, reduce the temperature to 175°C (350°F), rotate the tray, and bake for a further 12–15 minutes until golden brown all over.
Cool and break into pieces:
Allow the cracker sheet to cool in the tray or on a wire rack. Once cool, snap into bite-sized crackers or rustic shards.
Store:
Store in an airtight container for 2–3 weeks. Keeps best in a cool, dry place.
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