Seed Crackers
Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.
We purchased a package of seed crackers from our local grocery store and loved them so much, that we went in search of a recipe to duplicate at home. We ran across this recipe…
Directions
- 1
Preheat the oven to 275 degrees Fahrenheit. Line a 13x18 rimmed baking sheet with parchment paper and set aside. Stir the seeds, cornstarch and salt together in a large bowl. Add the oil and boiling water. Stir to combine. Let the mixture sit for 10 minutes.
- 2
Spread the batter into a thin layer on top of the parchment paper (a small offset spatula really helps this along). Sprinkle the top with sea salt.
- 3
Transfer to the oven and bake for about 90 minutes or until golden brown and crisp, rotating the sheet pan as necessary to encourage even browning. Once it is cool enough to handle, move the parchment paper with the cracker on top to a wire rack to cool completely. To serve, break the crispbread into pieces for a rustic look or cut into squares using a serrated knife.
Diets
Fits as written
- Vegetarian
- Vegan
- Pescatarian
- Gluten-free
- Dairy-free
- Egg-free
- Nut-free
- Low FODMAP
- Halal-friendly
- Mediterranean
- Low-carb
- Keto
- Atkins
- Low-sodium
Works with easy swaps
Paleo (2)
- (42 grams) cornstarch → arrowroot starch
- canola oil or avocado oil → avocado oil
How we decide
- Vegetarian:
- No meat, poultry, fish, shellfish or gelatin (including stock made from them).
- Vegan:
- Vegetarian, plus no dairy, eggs or honey.
- Pescatarian:
- No meat, poultry or gelatin; fish and shellfish are fine.
- Gluten-free:
- No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
- Dairy-free:
- No milk, butter, cream, yogurt, cheese or other dairy.
- Egg-free:
- No eggs, egg noodles or mayonnaise.
- Nut-free:
- No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
- Low FODMAP:
- Rated from the ingredient list; see the Low FODMAP badge on each recipe.
- Halal-friendly:
- No pork products, alcohol or gelatin. This can't confirm halal sourcing.
- Paleo:
- No grains, legumes, dairy, refined sugar or seed oils.
- Mediterranean:
- No red or processed meat and no butter, lard, margarine or cream as cooking fats.
- Low-carb:
- About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
- Keto:
- About 10 g net carbs or less per serving, with at least 55% of calories from fat.
- Atkins:
- About 10 g net carbs or less and 5 g sugar or less per serving.
- High-protein:
- 25 g protein or more per serving.
- Low-sodium:
- About 600 mg sodium or less per serving.
Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.
Nutrition Facts
Per serving (10 servings)
- Protein
- 6.8 g
- Carbohydrates
- 12.1 g
- Sugars
- 0.4 g
- Fiber
- 6 g
- Fat
- 19.3 g
- Saturated fat
- 2.1 g
- Sodium
- 123 mg
Estimated from USDA ingredient data. Brands, substitutions and cooking methods will change the real numbers.
Pairs Well With
Published March 15, 2025
Recipe Credit: True North Kitchen