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Four Seed Crackers

These four seed crackers are a great high protein, low carb snack to enjoy at any time of day. Pumpkin seeds, sunflower seeds, chia seeds, and flax seeds are mixed with Italian seasoning, salt and water to create a crispy crunchy cracker.

Serve these crackers with your favorite soup or salad or try the with our tomato pasta soup, our creamy rutabaga carrot soup, or as added protein with one of our six healthy mason jar salad recipes.

Close up of four seed crackers stacked on top of eachother.

Homemade Crackers With Seeds

Seeds are are a wonderful way to enjoy crackers without any refined flour! These are high in protein and healthy fats. Pumpkin seeds and sunflower seeds can be easily ground into a flour-like consistency, and chia seeds help hold moisture and act like a glue to keep things together (P.S. Try our chia pudding recipes with six easy flavors).

  • These are simple crackers with a hint of herbs from Italian seasoning and sea salt.
  • They’re the perfect way to enjoy the health benefits of seeds! Seeds are a good source of protein, fiber and healthy fats!
  • I like to store our crackers in the freezer for maximum freshness. Frozen crackers will stay fresh up to 6 months!
  • I’ve been eating these with soups and salads at lunchtime. They also make the perfect healthy grab-and-go snack to keep in your bag.
  • You can slice them even larger and enjoy like a slice of toast. Add your favorite healthy spread like tahini, nut butter, cream cheese or a bit of jam on top!
  • For more healthy snack ideas, try our easy chocolate protein chia bites, or healthy no-bake cookie dough energy bites (made with chickpeas) and the family-friendly 12 healthy breakfast toast ideas.
Recipe ingredients on a counter including bowls of pumpkin seeds, chia seeds, ground flaxseed, water, sunflower seeds, italian seasoning and salt.

Recipe Ingredients

SEEDS: A combination of raw pumpkin seeds, raw sunflower seeds, chia seeds and ground flax seeds are all mixed in a high speed blender to create a flour-like consistency.

SPICES: These crakcers keep things simple with Italian seasoning and sea salt. Feel free to play around with the more spices. Paprika, garlic powder, onion powder, dried rosemary, dried thyme and chili powder would also taste great.

LIQUID: No need to add anything fancy here, water will help the seeds absorb moisture and stick together for baking.

Four images grouped together including a large white bowl with seeds and spices dumped in. Second is white bowl with cracker batter and a silicone spatula. Third is batter smoothed out onto parchment paper on a baking sheet. Fourth is baked crackers sliced into squares on baking sheet with a pizza cutter.

How To Make Four Seed Crackers

Prep is quick and fast, but baking takes a little longer. Here’s a quick overview with full instructions in the recipe card at the bottom of this post.

  1. Pulse the pumpkin seeds and sunflower seeds in a blender or food processor until seeds turn into a flour-like consistency.
  2. Add all ingredients into a bowl and mix.
  3. Pour the wet batter onto a baking sheet lined with parchment. Use spatula to spread it into a thin layer.
  4. Sprinkle a few seeds on top and press them into the batter.
  5. Bake until golden brown and crisp. Let cool then slice into squares. Serve and enjoy!

Leftover crackers can be stored in an airtight container in the fridge for up to one week. These crackers also freeze well. Add them to a freezer bag or container, removing as much air as possible. These can be stored in the freezer up to 6 months.

A stack of four seed crackers on top of each other.

Recipe Tips

  • Do not use pumpkin seeds or sunflower seeds with the shell on! The seeds must have shells removed.
  • Use ground flax seeds for this recipe. Flax seeds need to be ground in a coffee grinder and will not grind into a flour-like consistency in a regular blender because the seeds are too small for the large blade.
  • I prefer to use raw pumpkin seeds and sunflower seeds, but you can also use roasted salted seeds purchased from the store. Or you can toast them yourself before making the recipe.
  • Crackers can be thick or thin depending on your preference. For thinner crackers, use the spatula to spread crackers to cover the entire baking sheet surface. We like ours a bit thicker, similar to a granola bar thickness.
  • A pizza cutter is the easiest way to slice these into small squares! It’s my favorite tool for slicing crackers and homemade granola bars. A knife will also work, but not as smoothly.
Seed crackers piled on top of a white rectangle plate with a kitchen towel behind it.

More Snack Recipes

Four Seed Crackers

These four seed crackers are a great high protein, low carb snack to enjoy at any time of day. Pumpkin seeds, sunflower seeds, chia seeds, and flax seeds are mixed with Italian seasoning, salt and water to create a crispy crunchy cracker.
Print Pin Recipe
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 25 crackers

Ingredients

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • Add the pumpkin seeds and sunflower seeds to a blender or food processor. Pulse until seeds from a flour-like consistency.
    Two images. First is pumpkin seeds and sunflower seeds in a blender. Second is seeds ground into a flour in blender.
  • Add the ground pumpkin and sunflower seeds to a large bowl along with chia seeds, ground flaxseed, Italian seasoning and salt. Mix them together.
    Two images of a white bowl. First is ground pumpkin seeds, ground flaxseed, salt, and chia seeds. Second is dry ingredients mixed together in the bowl with a spatula.
  • Stir in the water until it forms a wet batter.
    Two images of a white bowl. First is white bowl with dry ingredients and water poured ontop. Second is the cracker batter in the white bowl with a spatula.
  • Place the batter on the parchment paper and spread out into a thin layer using a silicone spatula, about ¼" or ½" thick.
  • Sprinkle 2 tsp of pumpkin seeds and sunflower seeds on top. Press in with the back of the spatula.
    Two images of a baking sheet with parchment paper. First is uncooked batter smoothed out onto parchment. Second is cooked batter on the parchment.
  • Bake for 40-50 minutes, or until edges are golden brown and crackers are crisp.
    Remove from oven and let cool 5 minutes before transfering the parchment and crackers onto a cutting board. Slice into cracker sizes.
    A baking sheet with the baked cracker seed dough sliced into squares and a pizza cutter.

Recipe Notes:

Leftover crackers can be stored in an airtight container in the fridge for up to one week. These crackers also freeze well. Add them to a freezer bag or container, removing as much air as possible. These can be stored in the freezer up to 6 months.
  • Do not use pumpkin seeds or sunflower seeds with the shell on! The seeds must have shells removed.
  • Use ground flax seeds for this recipe. Flax seeds need to be ground in a coffee grinder and will not grind into a flour-like consistency in a regular blender because the seeds are too small for the large blade.
  • I prefer to use raw pumpkin seeds and sunflower seeds, but you can also use roasted salted seeds purchased from the store. Or you can toast them yourself before making the recipe.
  • Crackers can be thick or thin depending on your preference. For thinner crackers, use the spatula to spread crackers to cover the entire baking sheet surface. We like ours a bit thicker, similar to a granola bar thickness.
  • A pizza cutter is the easiest way to slice these into small squares! It’s my favorite tool for slicing crackers and homemade granola bars. A knife will also work, but not as smoothly.
Nutrition
Calories: 57kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 49mg | Potassium: 70mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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