In France, apéro is short for apéritif, from the Latin aperire, “to open.” It opens the evening and the appetite: a drink, something small to nibble on, and time to talk before dinner.
These seed crackers are my go-to for it. They have a real crunch and the toasted, nutty taste of sesame, sunflower, and pumpkin seeds, and a little chia holds everything together, so there is no flour at all. Put them out with a bowl of fresh goat cheese (chèvre frais) and you’re set. They are just as good with hummus, or straight from the jar when you need a snack, and they keep for up to two weeks.
For vegan crackers, swap the honey for maple syrup. For gluten-free crackers, use certified gluten-free oats and check your spices.
Published on October 17, 2026
PREP TIME
10 min
COOK TIME
40 minutes
DIFFICULTY
Easy
STORAGE
2 weeks
Three details make the difference:
- An even layer: roll the mixture to the same thickness all over the pan so it bakes evenly.
- Two bakes: 20 minutes at 350°F (180°C), then 20 minutes at 300°F (150°C) to dry the crackers out.
- A full cool-down: wait until the crackers are completely cool before storing them. Warm crackers trap steam in the container and go soft.
That second, gentler bake is a trick from my pastry training (I trained as a pastry chef in France and hold a CAP pâtissier, the French professional pastry diploma). It works like drying meringues: low heat dries the crackers out instead of browning them.
How Do These Crackers Hold Together Without Flour?
Chia seeds do the work. Mixed with water, they turn into a gel that binds the oats and seeds, so the crackers hold up beautifully without flour.
Which Seeds Can I Use?
Shift the proportions of pumpkin, sunflower, and sesame seeds however you like, as long as the three still add up to 150 g (about 1 cup). Short on one? Make up the difference with the other two. Keep the chia the same, though: it is the binder.
Homemade Seed Crackers
Crunchy, flourless crackers made with oats, sesame, sunflower, pumpkin, and chia seeds. Serve with cheese, hummus, or your favorite dip.
6
servings10
minutes40
minutesPour garder la recette visible pendant que je cuisine
Ingredients
1 cup rolled oats, certified gluten-free if needed
1/3 cup raw sunflower seeds, hulled and unsalted
1/3 cup raw pumpkin seeds (pepitas), unsalted
1/3 cup sesame seeds
2 tablespoons chia seeds
2/3 cup water
1 tablespoon melted coconut oil or another neutral oil
salt (¼ teaspoon)
- Optional seasonings
1/2 teaspoon honey, or a little more to taste (maple syrup for vegan crackers)
1/4 teaspoon cayenne pepper (or ½ teaspoon if you like heat)
Instructions
- Preheat the oven
Heat the oven to 350°F (180°C). - Make the chia gel
Stir the chia seeds and water together in a mixing bowl. - Mix
Add the oats, sunflower seeds, pumpkin seeds, sesame seeds, oil, salt, and any optional seasonings. Mix well, then let the bowl sit for 5 minutes until the mixture starts to clump. - Roll it out
Scrape the mixture onto a sheet of parchment paper or a silicone baking mat. Cover with a second sheet of parchment and roll it into an even 16 × 12 inch (40 × 30 cm) rectangle, about ⅛ inch (2 to 3 mm) thick, roughly the thickness of a pumpkin seed. Slide it onto a half sheet pan, leaving the top parchment in place. - Bake for 20 minutes
Bake at 350°F (180°C). - Peel off the top parchment (and score, if you like)
Remove the top sheet of parchment. For neat crackers, take the pan out of the oven, set it on a heatproof surface, and score the sheet with a knife into squares, rectangles, or diamonds. On a silicone mat, cut gently so you don’t slice through the mat. No scoring? The sheet will simply break into rustic pieces later. Either way, the top parchment comes off before the second bake. - Bake again
Lower the oven to 300°F (150°C) and bake 20 more minutes, uncovered, until the edges are deep golden and the center is dry. Watch the color near the end. - Cool completely
Let the crackers cool completely, then snap them apart along the scored lines or break them into pieces. Store in an airtight container.
Grain de sel (my two cents)
- Feeding a crowd, or want plenty on hand? Double the recipe and bake two sheets, one after the other.
How Do I Season Seed Crackers?
The seeds toast in the oven and turn wonderfully nutty. A little honey adds a hint of sweetness, and cayenne brings heat. It is strong, so start small if you prefer things mild.
Cumin, za’atar, or my homemade fajita seasoning (in French, so consider it free practice!) work well too.
Squares, Diamonds, or Rustic Pieces
Scoring the sheet halfway through baking gives you neat squares, rectangles, or diamonds. Forget it? No harm done: once cool, the sheet breaks by hand into irregular pieces, which look great too. Save the crumbs to sprinkle over a salad.
Made It, or Tempted?
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Frequently Asked Questions
Are These Seed Crackers Gluten-Free?
Yes, with certified gluten-free oats. There is no wheat or flour in the recipe, but regular oats often pick up traces of gluten through cross-contact during growing or processing. If you need to avoid gluten strictly, choose certified gluten-free oats and check your spices, too. If you are simply cutting back, regular oats work just fine.
What If My Crackers Have Gone Soft?
Pop them back in a 300°F (150°C) oven for a few minutes, watching closely. Let them cool completely before returning them to the container.
Are These Seed Crackers Vegan? What Can I Use Instead of Honey?
Yes, as long as the honey is swapped out. Maple syrup works well, and so does a pinch of sugar. You can also leave the sweetener out, since the crackers don’t need it.
What to Serve with Seed Crackers
For a French-style apéro, set out fresh goat cheese with a drizzle of honey, a few slices of Comté, and a bowl of hummus. The crackers are also great crumbled over soup or salad. The four recipes below are still in French, so here is your excuse to practice: bon courage!
Carrot Ginger Soup (in French)
Gently sweet and fragrant, and even better with a few crushed crackers on top for crunch.
Kale Pesto (in French)
A plant-based spread to spoon onto the crackers.
Red Lentil Hummus (in French)
Creamy, and a natural partner for crunchy seed crackers.
Persimmon and Goat Cheese Salad (in French)
Fresh and tangy, finished with crumbled crackers.
