Chia Seed Crispbread Crackers

Chia seed crispbread crackers

These chia seed crispbread crackers are made with just a few simple ingredients are are addictive, nutritious and satisfying all at the same time. If you’re a regular reader in here, you probably know how much I love chia seeds – they’re so versatile and easy to work with and add some fabulous nutrition to anything they’re added to. (make sure you get pesticide + chemical free chia seeds).

Well, my latest experiment using these super seeds resulted in these crispbread crackers, which are one of my favorite snack recipes right now. They turned out so well and I’ve already made several batches over the course of just a couple of weeks as they’ve been made for picnics, wine & nibble nights & meze platters… they have never not been a hit! I guess one of the perks of developing a new recipe is the excuse to test it just one more time. Ha!
I’ve been bringing these crackers with me on busy days for when I get hungry and I love how filling just a few of these are. They’re a perfect snack for when you’re on-the-go and, needless to say, full of amazing nutrition and a great way to increase your intake of the healthy omega 3 fats.

Made from a very simple mix of different seeds, a little extra virgin olive oil and a small amount of unrefined wholegrain spelt flour, these healthy crackers are full of great nutrition. They are very high fiber & healthy omega fats and plant-based protein, while low in carbohydrate and free of sugar. All in all, they fill you up  and give your body’s digestive system lots to work with, meaning you’ll feel full for longer as your body releases the energy more steadily without raising your blood sugar levels too much. 

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 slightly 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, which you can find at WholeFoods. I love this eco brand as their products are completely free from bleach – a common nasty in many baking products – and all their baking products have fabulous 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 of these crackers, check out my recipe; chia crackers 2.0.


  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
Chia Crispbread
5.0 from 7 reviews
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)
  • 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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77 Responses to Chia Seed Crispbread 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!

  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.

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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:)

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