I created this easy chia seed cracker recipe for Levels Health to highlight the health benefits of chia seeds! Grain-free, gluten-free, dairy-free, keto and paleo crackers, these tasty little crackers are the perfect accompaniment to soups, salads, or tapenade. Make a batch for your next gathering and watch them disappear.
Servings: 2 dozen crackers
- 1/4 cup chia seeds
- 3/4 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1 tbsp psyllium husk powder
- 3/4 cup filtered water
- Sea salt to taste about 1/8 tsp
- Preheat oven to 300°
- Combine all ingredients in the bowl of a food processor. Pulse until combined and let rest for 20 minutes so the chia and psyllium plump up and the mixture thickens.
- Transfer your cracker “dough” onto parchment paper and place another sheet of parchment paper on top. Roll out the dough using a rolling pin or flatten with your hands to create a thin layer. Crackers should be about 1/8” thick.
- Remove the top parchment and cut the dough into squares or rectangles using a pizza cutter.
- At this point you can sprinkle the crackers with Maldon sea salt or spices or leave them plain!
- Bake for about 1 hour or until all water has evaporated and the chia crackers are lightly browned and crisp. Oven time will depend on how thick or thin you have rolled out the dough. Thicker crackers may need 10-15 minute more.
- Allow the crackers to cool completely before separating the crackers and storing.
- Some optional add-ins and toppers can be: Maldon flaked sea salt, garlic powder and/or onion powder, herbs such as thyme, oregano or rosemary, or zaatar or everything bagel spice.