These 5 ingredient chia seed crackers are so crispy and crunchy! They are easy to make and naturally gluten-free. Wonderful with dips, alongside a cheese board and equally delicious all on their own.
I adore a crispy snack, and this chia seed cracker recipe ticks all the boxes. It
- is ready in 20 minutes
- contains easy to source, wholesome ingredients
- stays crunchy for weeks
- has only 1.3g net carbs per portion of 5 crackers!
Loaded with fiber and healthy fats, my chia crackers are good for your gut AND will satisfy all your savoury snack cravings.
Enjoy them with dips, load them up with any toppings of your choice or eat them as a side to your soups or salads. They are a proper all-rounder!
I love that this recipe requires just 5 ingredients:
- Chia seeds - I used ground white chia seeds
- Almond flour - ground almonds work fine here
- Sesame seeds - for more flavor and crunch
- Sea salt (option to add pepper, too!)
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities
Step 1: Stir all ingredients together in a mixing bowl with a spatula or fork. Wait to let the chia soak up the liquid to form a dough.
Step 2: Roll the mixture out thinly between two pieces of parchment paper. To get a rectangular shape, fold over the edges to form a rectangle. Then, place the parchment sheet back on top and re-roll.
Step 3: Remove the top sheet of parchment paper. Pre-cut the dough into squares with a knife or pizza cutter and place on a large baking tray.
Step 4: Bake for 15 minutes or until golden. Allow to cool and firm up, then break into crackers.
Nut free: Swap out the almond flour for a blend of sesame seed and sunflower seed flour. You could also add ground flax for even more fibre.
Change up the seeds: Top the crackers with a sprinkle of seeds of your choice. Think poppy seeds, sunflower seeds, flaxseeds, pumpkin seeds or black sesame seeds.
Add herbs or spices: Za'atar, rosemary, thyme, oregano, paprika, cumin, Herbes de Provence, garlic powder, onion powder, nutritional yeast... all great for extra flavor!
Make it cheesy: Grate parmesan cheese over the crackers before baking.
Make it "Japanesy" (I couldn't resist the rhyme): Mix 2 tablespoons chopped nori seaweed into the dough.
1. Enjoy them with a dip such as guacamole or keto hummus.
2. Add them to a mezze sharing platter or cheese board.
3. Make a mini sandwich: Fill with ham and cheese, smoked salmon and cream cheese or peanut butter and jam!
4. Spread with butter or avocado spread and eat as a side to soups and salads.
Chia crackers stay crispy for weeks if stored in an airtight container.
My guess is yours won't last that long though because they are quite irresistible.
These crackers stay crispy in an airtight container for weeks.
If you store them in the fridge and they do become limp, simply reheat them in the oven for 5-7 minutes. Once they cool, they will be crisp again.
Chia Seed FAQs
Chia seeds are the small seeds from the Salvia Hispanica plant, which is native in South and Central America. There are black and white chia seeds. Apart from the color, there is no difference between the two.
Yes. The seeds are low in carbs and high in fiber, which makes them filling and satisfying. They are also incredibly nutritious. Read more about the health benefits of chia seeds.
Chia is a versatile ingredient. It has the ability to absorb liquid and form a gel. This means it lends stability to gluten-free bread. You can also use it to thicken sauces and jams. And it is a popular egg replacer, as an alternative to ground flax seeds.
Here are some recipes using chia on Sugar Free Londoner:
- Sugar Free Raspberry Jam
- Creamy Keto Chia Pudding
- Coffee Chia Pudding
- Low Carb Bread
- Keto Turkey Gravy Recipe
I eat chia regularly and always keep a jar of home-ground chia seeds in my larder.
More Easy Cracker Recipes
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Crispy Chia Seed Crackersfrom Sugar Free Londoner
Note: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
- Preheat the oven to 175C / 350F (electric) or 155C / 310F (fan assisted).
- Stir together the dry ingredients in a mixing bowl, then add the water. Stir with a spatula or fork until a dough forms.
- Roll the dough out thinly between two sheets of parchment paper. Fold over the edges to form a rectangle. Place the parchment sheet back on top and re-roll.
- Remove the top sheet of parchment. Pre-cut into 30 squares (I used a pizza cutter) and lift the parchment paper with the cracker dough onto a baking sheet.
- Bake for 15 minutes or until slightly golden. Oven time will depend on how thick or think the dough is rolled out.
- Allow to cool and firm up before breaking into crackers.