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Seed Crackers

Prep Time:

10 minutes

Cook Time:

Cook time: 3 hours






1/2 cup pumpkin seeds (pepitas)

1 cup ground flax seeds

1/3 cup ground sesame seeds

1/4 cup ground chia seeds or hemp hearts

1 tbsp black seeds

1 tsp salt

1 cup water (Add up to 1/4 cup more if needed.)


Herbs and spices: (up to 2 tbsp of your preference)

1 tsp dried thyme, 1 tsp dried basil, 1/2 tsp ground onion, 1/2 tsp ground garlic


2 tbsp pizza seasoning


2 tbsp Italian seasoning


  1. Preheat your oven to 200 degrees Fahrenheit.

  2. Add the pumpkin seeds to a food processor (or a clean coffee grinder) and pulse several times, until it is more powder than seed. Repeat with remaining seeds.

  3. In a food processor or large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.

  4. Place half the mixture on a large piece of parchment paper and the remainder on another sheet. Use a top sheet of parchment paper and roll to 1/8 to ¼ inch thick. Repeat with the other half. Discard the top sheet.

  5. Use a pizza cutter or knife to score the mixture into evenly sized pieces.

  6. Place the parchment sheets with the cracker mixture onto 2 baking sheets (11x17) and cook for 2 1/2 to 3 hours or until fully dehydrated. Remember to rotating the pans half-way through.

  7. Allow crackers to cool completely, then break apart. Store the crackers in a sealed container for up to two weeks on the counter or in a cabinet.

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