Chia Seed Crackers

Chia seed crackers

These chia seed crispbread crackers are made with just a few simple ingredients and are the perfect homemade cracker. They are addictive, nutritious and satisfying all at the same time and incorporate chia seeds, which are so versatile and easy to work with, while also adding some amazing nutritional qualities.

Nutritionally these crackers are high in fibre, omega 3 fatty acids and plant-based protein, while low in carbohydrate and free of sugar. As a result they are extremely satisfying and great for your digestive system and will keep you feeling full for longer as all the fibre and healthy fats will have your body releasing the energy more steadily.

These crackers are suitable for being on the go, for wine & nibble nights, mezze platters and are great for kids too.

The key to a nice batch of crispy, but not burnt, crackers are to spread the dough evenly  on the parchment paper. The chia seeds gives the dough a gooey consistency and can be a little difficult to work with if you don’t have a good non-stick parchment paper, but if you do they will slip right off the paper after baking without any problems. Personally, I use the baking products from the brand If You Care, from WholeFoods. I love this eco brand, which is free from bleach – a common nasty in many baking products – while having excellent non-stick qualities. If cutting the dough is too hard, you can try to bake it for 5 minutes first and then cut a pattern of squares, which will make the crackers look more neat afterwards.

For a gluten free version, see my substitution notes below


  Serving Inspiration 

  • Crush and sprinkle on salads as a healthy & flavorful substitute to croutons
  • Serve with drinks/cocktails as a base for canapés
  • As a healthy alternative to chips & crackers and served with dips, like guacamole or hummus
  • Topped with soft goats cheese or camembert & blackberry jam
  • Serve with soup instead of breadsticks
  • As substitute for bread at breakfast, served with eggs or topped with nut butter & a dab of honey
5.0 from 19 reviews
Chia Seed Crackers
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
  • ¼ cup chia seeds
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • ½ tsp sea salt
  • ¼ cup oats (gluten free, or buckwheat flakes)
  • 2 tbsp flax seeds
  • 1 cups filtered water
  • ¼ cup unrefined wholegrain spelt flour (for gluten free substitute use buckwheat flour)
  • 2 tbsp extra virgin olive oil
  1. Preheat oven to 150C/300F
  2. Combine all ingredients in a bowl and mix well using a spoon
  3. Let the mixture sit for about 30 mins as this allows the chia seeds to absorb some of the moisture, making it a thick dough
  4. Spread the dough out on a piece of non-stick parchment paper. Place a second piece of parchment paper on top of the first one and roll the dough as thin as possible using a rolling pin. Getting the right thickness can be a little tricky as the chia seeds can be quite gooey. Using a good non-stick parchment paper is essential.
  5. When the dough is rolled thin, remove the top piece of parchment paper carefully to avoid messing up the thin dough.
  6. Cut the dough into small squares using a knife or pizza cutter
  7. Place in preheated oven and bake for 30-40 minutes until golden brown and crisp
  8. Let them cool for 5 mins before breaking them up into small squares. Then serve.

chia seed crackers

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117 Responses to Chia Seed Crackers

  1. Sheryl says:

    What is the oven supposed to be preheated to?

  2. Nola says:

    The Chia Crispbread is so easy and quick to make – and healthy! I just made 2 batches and I love it that it’s so versatile – thankyou. Mel and I just made some mixed berry jam so may try a little with some soft cheese as you suggested. Love from your Aussie Mum.

  3. Rachael says:

    I’m travelling this week and needed a snack to take with me on the plane – this is perfect! Love your recipes Regina, thank you a million times over! x

  4. Sheree says:

    These are delicious, thank you! I made the crisp bread gluten free by substituting the oats with amaranth flakes, and the spelt with teff flour.

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  7. Susanna says:

    I just made these, GREAT! Have you tried making these with coconut oil?

    • Regina says:

      No I haven’t. I find the coconut taste a bit overwhelming in savoury things like these crackers. Perhaps a coconut oil without the coconut flavour would be great. Also, I store mine in a large glass mason jar. Any airtight container works though. x

  8. Susanna says:

    Also, how do you store these?

  9. Heather says:

    I just made these and they are fabulous! Finally… a justified cracker!! I live in Charleston, South Carolina and needed to bake them for 55 min to get them perfectly crispy. I will be sharing the deliciousness and spreading the recipe. Great recipes! Thanks Regina.

  10. Poppy says:

    I discovered Chia seeds today .. (never too late right ?!).. and came across your delicious recipes as I was doing some research on them.

    Thanks for sharing, I will be trying your recipes soon 🙂

  11. Alexandra says:

    I just made these crackers, again! I love them, so easy to make and so delicious 🙂

  12. Diana says:

    Thank you for recipe !
    I was looking for it long time. Now I can bake own tasty crisps!

  13. Christina says:

    I own a dehydrator, should I still but them in the oven and bake them or do you think it will be nice as well if just dehydrated?

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  16. Carolyn F Hill says:

    I love the versitility of these chia crisps. I am keeping track of protein, fat, carb and calories. Do you have any info on the quanity for a “square”?

  17. Jane says:

    I just made these this afternoon. I am pleasantly surprised at how well they turned out and how good they taste! I had to bake them longer than the recipe said but the end result is perfect. One question – did you bake them on a baking sheet with the parchment paper on it, or did you just put the parchment paper directly on the oven rack? Thanks for a great healthy recipe.

    • Regina says:

      I put the parchment paper on the oven rack but you have used a baking sheet before as well. Glad they turned out well!

  18. Elizabeth says:

    These are the most awesome recipe I stumbled upon looking for ways to use my chia seeds. I will be making these forever. I love making things from scratch and having snack things around. These make it easier to have a homemade quick snack.

  19. TualatinGirl says:

    I’m looking for a grain-free cracker recipe. This one sounds really great with all the nuts. Instead of the grain flours, what about using flax seed flour? Anyone try that? From a very amateur cook that needs to eat very clean.

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  25. Sheila says:

    These crackers were very very good.The next time I will double the recipe for sure healthy and easy to make.I would like to know how I can get it done in my dehydrator.Thanks for the recipe

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  27. Cliona says:

    I will definitely try this and the flax seed crackers.approx how many crackers does this make? And how long do they keep for in an airtight container? Thanks!

    • Regina says:

      It very much depends on the size of them, but I usually get around 25-30 crackers. They will last up to 2 weeks stored in an airtight container

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  29. cheryl barnett says:

    Hi! Thank you so much for sharing your recipe. I have been paying $5 for a box of 8 large crackers! I just made triple the recipe and am so excited to share these with family and friends. I used homemade almond flour (flour made from dried pulp of homemade almond milk), and did use the GF oats this time around. I am looking for a replacement for these to come up with an ever lower low-carb cracker. Let me know if you know of a great substitute. Thanks again!

    • Linda says:

      Regina.,thanks for sharing this healthier cracker recipe!
      Regina or Cheryl Did you ever come up with an oat substitute? I am Keto so I could make these with almond flour if I had a sub for oats

  30. Sara says:

    These are delicious! Thank you. I ground them briefly in the blender, to get a finer texture, then added a bit of garlic powder and some more salt sprinkled on top. I also think you could easily sprout/soak the seed mixture for 24 hours, to get better nutrient absorption. Wonderful, crispy and delicious. Thank you.

  31. Claudia says:

    Hi Regina! I just made this recipe and I cannot stop eating :P….really good! I have IBS (irritable bowel syndrome) and this recipe works just perfect for my condition. I did not use flax seeds though because I do not tolerate them well but even without them the recipe was amazingly tasty. Thanks from Norway 🙂

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  33. Jackie says:

    What a disaster! I followed recipe to a tee, however had no flax seed so used Chia to replace.. Unsure if this was my demise? I drenched the parchment paper in oil and it still stuck so much I had to throw it out.. What a waste of money 🙁

    • Regina says:

      Sorry to hear that. Chia seeds are far more absorbent than flax, so adding the extra 2 tbsp probably made it a lot thicker than it had to be. The dough should be easy to spread and should slip off effortlessly after baking.

    • Leah says:

      That happened to my first batch. Next round I replaced flour with almond meal, (didn’t include flaxseed or top up with chia), sprayed a baking sheet with olive oil spray, put dough straight on sheet, cut lines into dough, baked for 50mins at 150 and they were perfect

    • Sue says:

      I’m just about to try making these amazing crackers, and will use a Bake-o-glide baking sheet. Nothing, absolutely nothing sticks to it so I use it for all my baking and roasting. I got it from amazon UK but I’ve just checked and you can get it on It is one of my top 5 kitchen aids I would never be without! Hope this helps.

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  35. Sandi says:

    Looking forward to trying these crackers. I too like another writer mentioned need to stay away from I think its buckwheat flour…is there a substitute (almond flour perhaps. or another kind). Did I understand correctly that soaking the chiaseeds 24 hours) would help with the absorbtion …. I wonder if you could further expand on this comment a bit back…otherwise I feel like I have stumbled upon a gold mine here with this seed crackers recipe along with the other info available on this site …gratitude ! Big thanks:-)

    • Regina says:

      Hi Sandi, soaking the chia seeds for anywhere between 30 mins to hours will make their nutrients more absorbable. As is the case with most nuts and seeds as their skins contain phytates – substances that contain enzyme inhibitors which can interfere with nutrient absorption and make them harder to digest (read more about this here). You could definitely leave the mixture overnight, but do so in the fridge in an airtight container. As far as a substitute for buckwheat flour – 1/4 cup spelt flour or another 1/4 cup oats will work. I’m not sure about almond flour as it typically produces a more moist consistency in baked goods, but please do let me know if it works for you! x

  36. Sandi says:

    Hi as far as adding almond flour, it worked!! The crackers were FABULOUS!!!
    I am so glad to have come across your site its a true goldmine of great recipes and important rid bits of information…I used flax seed as well to replace the sunflower seeds as I need to get some. Look forward to trying this recipe many more times. :-)…

  37. Cath says:

    These were great – and its great to see a snack that’s easy to make that works as a savoury snack for kids and adults… and that doesn’t involve cheese! As my toddler son needs to be dairy free it’s been a struggle finding non-sweet snacks that he likes.
    I tried a portion of the mixture with garlic powder, a portion with morrocan spice, and the others with some salt on the outside – all versions good. Would like to try some with brewers yeast next time 🙂

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  40. Angelica says:

    I just made it. It is delicious!! Thanks

  41. It’s so delicious I have to say a big thank you! I’ve been meaning to make oat crackers but these are way better what a great find.

  42. I LOVE THESE! I have made them your way as a very tasty and filling snack. I also like to grind all the ingredients for a thinner chip that’s amazing with salsa!

    Thank you!

  43. Laurie says:

    I’m making these right now. In order to get them as thin as possible, I did them on 2 sheets. I also just pressed the dough with my hands (between the parchment) , which worked much better than a rolling pin. More control and you can feel what your doing. I’ll let you know how they turn out.

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  45. Kully says:

    Hi Regina

    I’m planning on making these soon but I just wanted to find out how long they can be stored for after making?


    • Regina says:

      Mine usually last a week or two after baking. Just make sure they’re completely crisp. Sometimes if the dough is thicker in areas those areas need slightly longer in the oven. But they’re hard to overdo so just keep an eye on them. Hope you love them x

  46. lori says:

    I am excited to try these, but before I do I am curious if you can omit the pumpkin and sunflower seeds completely without substituting? I am not in the US and those items are extremely expensive (at least in the markets I have been in) and therefore hard to come by. Thanks in advance for the advice!

  47. Jen says:

    This recipe is fantastic! I have made it multiple times for friends and family and have passed on the recipe at least 3 times now. These crackers store well in the freeze too!

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  50. This is such a lovely recipe and a great addition to a wholefood kitchen!

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  53. tammy says:

    can i use all propose flour instead ?

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  55. Juliet Tang says:

    Thank you for the fabulous recipe!
    I made it tonight and it was healthy and delicious!
    Will be making another batch tomorrow for mum:)

  56. Ruth says:

    Hi. Great recipe! 🙂

    I was just curious, what kind of “oats”… Rolled oats, steel cut, oatmeal, instant? I used Purely Elizabeth’s Organic Ancient Grain Oatmeal (with quinoa, amaranth, flax, chia, & hemp) and they turned out fine. But I did notice that the dough was more like a porridge, i.e. not as thick and cohesive. So I was wondering if that was the reason.

    Thanks so much!

    • Regina says:

      Thank you! I usually make them with small porridge oats, but rolled oats and oat flour work too. Steel cut wouldn’t work. The reason you got a less cohesive dough is because the gluten free grains mentioned above aren’t as absorbent and sticky as regular oats. But good to know it still works!

      • Anonymous says:

        Wow, when I researched, I had no idea there were so many distinctions of oats/oatmeal! However, I couldn’t fine an exact definition of “small porridge oats”– are those the same as instant oatmeal?

        Thanks again!

      • Ruth says:

        Wow, when I researched, I had no idea there were so many distinctions of oats/oatmeal! However, I couldn’t fine an exact definition of “small porridge oats”– are those the same as instant oatmeal?

        Thanks again!

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  58. Pam says:

    I love these! I got around the sticky parchment paper situation by using a silicone scraper to distribute the dough on the baking paper. Worked very well 🙂

  59. Dimitra says:

    Delicious!! One of the best recipes I have ever made! Thank you!

  60. Tiffany says:

    I love this recipe! I added some powdered turmeric, hemp seed, and protein powder for an even bigger nutritional boost. It’s a great snack with some hummus. Thanks for sharing it!

  61. Kyle says:

    How can I find out the Nutrition information for this recipe? Calories, fat, sodium, cholesterol, fiber, etc.

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  63. Chuck says:

    Made three batches today after I made one this morning for the first time and ate them all up. Thank you so much for this amazing recipe. I will try almond flour also. Have you tried coconut flour? I have an abundance of it. It is very absorbent as I am sure you know.

    • Regina says:

      Thank you! I haven’t tried coconut flour, and since its so absorbent I’m not sure how it would turn out. but would love to hear how you go if you try!

      • Chuck Bennett says:

        I added 2 tbsp of coconut flour and equal parts extra water in addition to the complete recipe. Also added 2 tbsp of hemp seeds. Took longer to bake to crisp up the crackers but I think it’s a winner. You will not be disappointed if you try it.

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  66. Colman says:

    Finally some honest cracker rec. Ty.

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  68. Monika says:

    OMG thank you for this deliciousness
    I smoothed bread with slightly wet hands as had only one reusable baking sheet
    My daughter will take it as snack to school and i bet my husband will demolish it in one go hahah
    I need to hide some for myself:-))

  69. Donna says:

    I just made my first batch of these. I say first because I will definitely try them again. A neighbor turned me on to the recipe; she spices it up and adds heat too. I made them as the recipe shows and they were amazing. I need to spread them a touch thinner and maybe bake them 5 minutes more.

    Thank you for offering this up for us to try! Quite a success for my first try 🙂

  70. Norma says:

    This turned out amazing definitely keeping this recipe close by… I used wholemeal flour and added some sesame seeds turned out Great.

  71. Cathy L says:

    Love these crackers !! After making them a couple of times, I tried pouring the mixture on a parchment covered cookie sheet before it completely absorbed the water. Much easier to spread out, and it leveled itself. After it cooked for about 20 minutes, I cut into squares and put back on the oven until done. Thanks so much for this recipe. I don’t buy crackers anymore.

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  73. Sarah Wellman says:

    I’ve made several batches of these delicious healthy crackers and adore them.
    Could anyone advise on good way to store, found go little soft in couple of days. I have found popping back in the oven crisps them up, but would prefer not to have to do this.

    • Regina says:

      Hi Sarah, I wonder if you bake them a tad more. Ive never had this problem, even after 2 weeks in a jar in the cupboard? Do you refrigerate? I’d try adding 3-5 mins extra baking time at slightly lower heat (some oven vary) and see if that helps.

      • Liana says:

        Fabulous recipe ! It caught my attention the wonderful color of the crackers ! That’s why I made them. I added ###turmeric, grated garlic and Provence herbs ###. I make 2 trays at once. They look, smell and taste gorgeous ! Crispy texture. I keep them on a paper towel in a ### box with holes ###, in the kitchen. They last (some forgotten pieces) even 4 weeks, as crispy as in the first day ! Tx from Romania, Regina !!!

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  75. lactis says:

    what is the shell life of the above recipe?

    • Regina says:

      I usually say 2 weeks stored in an airtight container. They might last longer, but any of my batches have always been eaten before I could test any longer.

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  77. Daphne says:

    Those came out perfect!!! Added some peakans instead of sunflower seeds cause that’s what I had. It’s delicious!

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