Seed Crackers

These are a healthy, nutritious snack which are low carb. They have a real crunch and can be used to scoop up savoury dips such as guacamole, hummus and spicy black bean dip.

The recipe is taken from a Dr Mercola recipe called Carson’s Crackers which I have adapted to use this seed mix from Holland and Barrett Make up a mix of your favourite seeds.


  • 3 eggs
  • 1 3/4 cups of mixed seeds – not chia seeds
  • 1 teaspoon Himalayan salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon of onion granules – optional
  • 1 tablespoon mixed dried Italian herbs or any herb mix


  1. Preheat the oven to 200C/180C (fan assisted one).
  2. Mix the seeds, salt and additional seasonings together in a bowl.
  3. Beat the 3 eggs together and mix into the seeds until combined.
  4. Spread the seed mix onto a large flat baking tray lined with either baking sheet or a silicone mat. Use a spatula to spread the seed mix out on the tray, you want them crisp so make a thin even layer. We make these so often we bought heavy baking sheets and silicone mats. It makes the whole process quicker and easier.
  5. Bake for 15-18 minutes until crunchy and crisp; if not leave it in on warm until completely dry.
Seed Crackers with guacamole

We store the crackers in containers at room temperature for up to a week but they never last for a week. Don’t try to cut them just break the crackers up into the size you want. Pointed is handy for scooping up dips.

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