Low Carb Seed Crackers



  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup flaked almonds *
  • ¼ cup whole flaxseeds
  • ¼ cup chia seeds
  • ½ tsp salt
  • 1 cup water
  • Flaky sea salt to sprinkle on top


Combine all ingredients, apart from the extra salt, and mix well.  Stand 15 minutes to allow the ingredients to swell and bind together.

Line a baking tray with baking paper and tip the mixture on top. It will be quite moist. Using wet hands, or the back of a large serving spoon dipped in water so that the mixture doesn’t stick to it, spread the mixture as thinly as possible. It should pretty much cover the whole tray. Sprinkle flaky sea salt over and bake in a 170 degree C oven for 30 minutes.

Remove from the oven and slice the mixture into crackers, then return to the oven and cook for another 20-30 minutes until crisp and golden. (I gave mine 30 minutes to ensure they were crisp!)

Cool, then store in an airtight container.

*You could replace the flaked almonds with ¼ cup each of poppy seeds and sesame seeds for a change if you wish.