Crispy homemade seed crackers made with 5 minutes of hands-on time. This recipe is vegan, gluten-free, low-carb, and keto-friendly. Serve them as a snack, in place of bread (for avocado toast), or as a crunchy topping for salads and soups.
0 Preheat oven to 325 degrees F. (162 degrees C.). Line a baking sheet with parchment paper and set it aside.
1 In a large bowl, combine chia seeds, sunflower seeds, pumpkin seeds, sesame seeds, ground flaxseeds, hemp seeds, and salt. Stir to combine.
2 Pour in olive oil and water. Mix to combine. Let it sit for 5 minutes or until it is slightly thickened (gel-like consistency.) Do not let it sit for more than 7-8 minutes, or otherwise, your crackers will be thicker.
3 Transfer the mixture to the prepared sheet and spread it evenly throughout the sheet pan using an offset spatula or a large spoon. Alternatively, you can place another parchment paper on top and spread it using your hands or a rolling pin.
4 Bake for 50-55 minutes or until the edges turn light brown. Remove from the oven and let it cool before serving.
