seed cracker recipe
The Best seed cracker recipe
Crispy Seed & Tomato Crackers
A simple, homemade cracker recipe packed with seeds and savory tomato sauce for a light, crunchy snack. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1/2 cup tomato sauce
- 1 tbsp dried basil
- 1/2 tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
Mix flour, salt, and olive oil in a bowl until combined. Stir in sesame and sunflower seeds. -
3
Roll the dough to 1/8-inch thickness. Cut into small squares or triangles. -
4
Bake for 12–15 minutes until edges are golden. Let cool. -
5
Mix tomato sauce, basil, and red pepper flakes. Spread a thin layer over cooled crackers.
🔧Equipment
- Mixing bowl
- Rolling pin
- Baking sheet
- Parchment paper
📊Nutrition Facts (per serving)
📝Notes
- Tips: For extra flavor, sprinkle a pinch of dried oregano or smoked paprika before baking.
- Storage: Keep in an airtight container for up to 1 week.
Watch Video Of How Crispy Seed & Tomato Crackers Works
❓ Frequently Asked Questions About Crispy Seed & Tomato Crackers
1. What is the best way to store homemade seed crackers?
Store seed crackers in an airtight container at room temperature for up to two weeks. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag. Thaw at room temperature before reheating.
2. Can I substitute any of the seeds for this recipe?
Yes, you can mix and match seeds—just adjust the quantity to keep the total weight around 2 cups. Common swaps include sunflower seeds, pumpkin seeds, or even dried fruits like raisins or cranberries for a sweeter twist.
3. Why do the crackers turn out crumbly instead of crispy?
A few factors can affect texture: overbaking (check at 10 minutes) or using too much oil can make them soft. If the dough is too dry, add a splash of water or melted butter. For extra crispiness, bake at 350°F (175°C) instead of 325°F (165°C).
4. Are these crackers suitable for gluten-free diets?
The recipe uses whole wheat flour, so these crackers aren’t gluten-free by default. If needed, swap the flour for a certified gluten-free blend (e.g., almond flour or a 1:1 GF flour mix) and adjust moisture slightly for consistency.
5. How can I make the crackers more flavorful without altering the texture?
Boost flavor with a pinch of salt, a sprinkle of dried herbs (like rosemary or thyme), or a dash of smoked paprika. For a savory kick, add a tiny bit of garlic powder or nutritional yeast. Keep the mix subtle—these crackers are naturally nutty and hearty.
