Crunchy, wholesome, and packed with flavor, DIY veggie and seed crackers are my go-to snack when I want something satisfying yet healthy. These crackers are a perfect blend of roasted seeds, fresh veggies, and simple spices, making them a nutrient-rich alternative to store-bought options. Plus, they’re so easy to customize with your favorite ingredients!
What I love most about these crackers is how versatile they are. Whether you’re pairing them with a creamy dip, enjoying them with some cheese, or munching on them solo, they never disappoint. They’re also gluten-free and loaded with fiber, making them a guilt-free treat that’s as good for you as it is delicious.
DIY Veggie And Seed Crackers
Making your own veggie and seed crackers at home is surprisingly simple and absolutely worth it. These crackers are packed with wholesome goodness, and I love how versatile they are. Let me guide you step-by-step through creating this crunchy, nutrient-dense snack that’s perfect for anyone looking to snack healthier.
Ingredients
You’ll need the following ingredients to make these veggie and seed crackers:
- 1 cup ground flaxseeds
- 1/2 cup sunflower seeds, unsalted
- 1/2 cup pumpkin seeds, unsalted
- 1/4 cup chia seeds
- 1/4 cup sesame seeds, white or black
- 1/2 cup grated zucchini, excess water squeezed out
- 1/2 cup finely shredded carrot
- 1/4 cup finely chopped fresh herbs (dill, parsley, or rosemary work well)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 cup water, more if necessary
- 1 tbsp olive oil, for added richness
Instructions
- Preheat the oven: Begin by preheating your oven to 325°F (163°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Mix the dry ingredients: In a large mixing bowl, combine the ground flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, sesame seeds, garlic powder, onion powder, smoked paprika, and salt. Stir well to ensure an even distribution of seasonings.
- Add vegetables and herbs: Stir in the grated zucchini, shredded carrot, and fresh herbs. Make sure the veggies are well combined with the seed mixture.
- Incorporate liquids: Add the olive oil and water to the bowl. Mix thoroughly until the mixture forms a sticky, cohesive dough. If the dough feels too dry, add a teaspoon of water at a time until it holds together.
- Roll out the dough: Place the dough between two sheets of parchment paper. Use a rolling pin to flatten it evenly to about 1/8-inch thickness. The thinner the dough, the crispier the crackers will be.
- Cut into shapes: Remove the top parchment paper and use a pizza cutter or sharp knife to score the dough into squares, rectangles, or your favorite cracker shapes. You don’t need to separate them—this happens after baking.
- Bake the crackers: Transfer the parchment paper with the dough onto your prepared baking sheet. Bake for about 25-30 minutes, or until golden brown and firm to the touch. Rotate the tray halfway through baking for even crispness.
- Cool and break apart: Let the crackers cool completely on the baking sheet before gently breaking them apart along the scored lines.
- Store: Keep the crackers in an airtight container at room temperature for up to a week. They also freeze well for long-term storage.
These veggie and seed crackers are delicious on their own or paired with your favorite hummus, guacamole, or cheese. I love snacking on them throughout the day—they’re satisfying, loaded with nutrients, and 100% guilt-free.
Ingredients
Here’s everything you’ll need to make these wholesome veggie and seed crackers. I’ve broken it down into simple categories so you can easily prep your ingredients and get started.
Vegetables
- 1 medium zucchini, grated (about 1 cup)
- 1 medium carrot, shredded (about ¾ cup)
Seeds
- ¾ cup ground flaxseeds
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- 2 tablespoons chia seeds
- 2 tablespoons sesame seeds
Seasonings And Spices
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Optional Add-ins
- 1 tablespoon nutritional yeast for a cheesy flavor
- 1 tablespoon fresh herbs like rosemary or thyme, chopped finely
- 1 teaspoon red pepper flakes for a spicy kick
Tools And Equipment
When making these DIY veggie and seed crackers, having the right tools ensures the process is smooth and enjoyable. I’ve laid out everything you’ll need to whip up these crackers with ease.
Mixing Tools
- Large Mixing Bowl: Perfect for combining all the dry and wet ingredients without making a mess. Choose one with enough space to fold the mixture evenly.
- Whisk or Fork: Ideal for mixing spices and seeds. A whisk helps distribute seasonings evenly across the cracker dough.
- Rubber Spatula or Wooden Spoon: Handy for incorporating grated vegetables into the mix seamlessly and scraping the sides of the bowl.
- Measuring Cups and Spoons: For precise measurements of seeds, spices, and vegetable quantities—accuracy is key for balanced flavors and perfect consistency.
Baking Equipment
- Baking Sheet: A flat, rimmed baking sheet works best for spreading the cracker dough evenly and catching any potential overflow.
- Parchment Paper or Silicone Baking Mat: Prevents sticking while baking and makes transferring the crackers to the cooling rack effortless.
- Rolling Pin or Flat Spatula: For evenly flattening your dough into a thin layer. This is crucial for achieving crispy, evenly baked crackers.
- Sharp Knife or Pizza Cutter: Use this to score the dough into cracker-sized pieces before baking. It creates neat, even portions.
- Wire Cooling Rack: Allows proper airflow around the crackers after baking, ensuring they cool evenly and stay crisp.
Directions
Making these DIY veggie and seed crackers is a fun and straightforward way to prepare a delicious and nutrient-packed snack. Let me guide you step-by-step through the process to achieve those perfectly crispy, healthy crackers.
Prep The Ingredients
Start by prepping your fresh vegetables and dry ingredients:
- Wash and pat dry your zucchini and carrots, then grate both using the coarse side of a box grater. Measure out 1 cup of grated zucchini and 1/2 cup of shredded carrot.
- Gather all your seeds: ground flaxseeds, sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds. Make sure everything is measured and ready to go.
- Prep your seasoning blend in a small bowl by combining 1 teaspoon each of garlic powder, onion powder, smoked paprika, and sea salt. Add 1/4 teaspoon of black pepper for a slight kick.
Having everything ready and laid out before you start mixing will make the process smoother.
Blend The Mixture
Grab a large mixing bowl and follow these steps:
- Add the grated zucchini and shredded carrot to the bowl. Mix gently with a spatula to distribute evenly.
- Next, add all the seeds and seasoning blend to the bowl. Stir everything until well combined.
- Slowly pour in 1/4 cup of water to help bind the ingredients together and form a sticky mixture. If it feels too dry, add an additional tablespoon of water, but the mixture should hold its shape when pressed together.
- If you’re adding extras like nutritional yeast, fresh herbs, or red pepper flakes, fold them in during this step.
The mixture will look textured and colorful, with specks of green, orange, and the rustic look of seeds popping through.
Shape The Crackers
Now it’s time to shape these into perfect crackers:
- Preheat your oven to 325°F. Line a flat, rimmed baking sheet with parchment paper or a silicone baking mat.
- Transfer the mixture onto the prepared baking sheet and use a rubber spatula or your hands to spread it out evenly. Aim for about 1/8-inch thickness for maximum crispiness.
- To ensure uniform thickness, place another sheet of parchment paper over the top and use a rolling pin to flatten the dough further.
- Once the surface is smooth, remove the top sheet of parchment and use a sharp knife or pizza cutter to score the dough into your desired cracker shapes. I love mine as small squares, but you can try rectangles or triangles for variety.
This step sets the foundation for evenly shaped crackers that bake evenly.
Baking Instructions
- Place the baking sheet into your preheated oven and bake for 25 minutes.
- Remove the sheet from the oven and carefully flip the entire sheet of crackers with a spatula. If flipping the entire sheet is tricky, you can flip individual sections.
- Bake for an additional 20-25 minutes until the crackers are golden brown and firm to the touch. Keep an eye on the edges as they tend to crisp up faster.
- Once baked, remove them from the oven and allow the crackers to cool completely on a wire rack.
Serving Suggestions
One of the best things about these DIY veggie and seed crackers is their versatility. They’re a blank canvas, ready to pair with all sorts of healthy, delicious toppings and dips. Over the years, I’ve experimented with endless combinations, and I’m excited to share some of my favorites that make snacking enjoyable and nourishing.
Perfect Pairings for Any Occasion
- Classic Combo with Hummus: Spread a generous layer of creamy hummus on the crackers and top with a sprinkle of smoked paprika or a drizzle of olive oil for an extra burst of flavor.
- Avocado Slices and Red Pepper Flakes: Smash or slice fresh avocado onto a cracker, season with a pinch of sea salt, and add a dash of red pepper flakes for a spicy, satisfying snack.
- Nut Butter and Fresh Fruit: Grab your favorite natural almond or peanut butter, spread it on the crackers, and top with thin slices of apple or banana for a sweet and savory treat.
- Cheese and Fresh Herbs: Add thin slices of sharp cheddar, gouda, or goat cheese, then garnish with fresh thyme leaves or chopped chives for a sophisticated take on snacking.
- Guacamole and Salsa: Scoop some chunky guacamole onto your crackers, and finish with a dollop of fresh tomato salsa. The crunch pairs beautifully with the creamy and zesty textures.
Great for Dips and Spreads
These crackers shine with dips, whether you’re enjoying them solo or at a gathering. Try them as a vehicle for:
- Homemade tzatziki with fresh cucumber and dill.
- A classic baba ghanoush for a smoky eggplant experience.
- Protein-packed Greek yogurt dips with garlic and herbs.
- Roasted red pepper dip for a bold, tangy kick.
On-the-Go Snack Ideas
When I need something quick and portable, I love pairing these crackers with easy grab-and-go options:
- A small container of pesto for dipping.
- Rolled-up turkey slices or smoked salmon as a protein-packed topping.
- Pre-made energy spread made from blended dates, cacao, and almond butter – perfect for a touch of natural sweetness.
Styling for Entertaining
If you’re putting together a snack board for friends or family, these crackers are a showstopper. Arrange them alongside fresh veggie sticks, bowls of olives, roasted nuts, and slices of seasonal fruit like figs or pears. For extra flair, pair them with an assortment of cheese and vibrant spreads so everyone can mix and match.
Storage Tips
Keeping your homemade veggie and seed crackers fresh and crispy is key to enjoying their full flavor and texture. Here are my tried-and-true storage tips to ensure your crackers stay snackable:
- Cool Completely: Before storing, let the crackers cool fully on a wire rack. Any residual heat can create moisture in your container, leading to soggy crackers — and we definitely don’t want that!
- Use an Airtight Container: Transfer your crackers into an airtight container once they’ve cooled. I prefer glass containers with tight-sealing lids, but BPA-free plastic or metal tins work well too. This keeps air out and freshness locked in.
- Layer with Parchment Paper: If you’re stacking crackers in the container, place a sheet of parchment paper between layers. This prevents them from sticking together if there’s any residual moisture.
- Choose a Cool, Dry Spot: Store the container in a cool and dry place, like your pantry or a kitchen cabinet. Exposure to humidity or direct sunlight can compromise their crispiness.
- Freeze for Long-Term Storage: For crackers you’ll eat later, freezing is a fantastic option. Place them in a freezer-safe bag or container, ensuring no air is left inside. They can last up to 3 months in the freezer! Just thaw at room temperature when you’re ready to snack.
- Avoid Refrigerating: While it might seem like a good idea, refrigeration can make the crackers lose their crisp texture by adding moisture. Trust me, the pantry or freezer is your best bet.
When stored properly, these crackers can maintain their crunch and flavor for up to 7 to 10 days in an airtight container. With these simple tips, you’ll always have a wholesome, grab-and-go snack ready for busy days, road trips, or a cozy afternoon treat.
Conclusion
Making DIY veggie and seed crackers at home is such a rewarding experience. Not only do you get to enjoy a healthy, homemade snack, but you also have full control over the flavors and ingredients. Whether you’re pairing them with your favorite dips or enjoying them on their own, these crackers are a tasty way to keep your snacking both wholesome and satisfying.
I hope this inspires you to give them a try. Once you see how easy and delicious they are, they might just become a staple in your kitchen. Happy snacking!
