Seed Cracker “Corn Chips”

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I went to a friend’s house the other day and she served me these incredible seed crackers which she had made. They were crunchy, nutty, moreish and completely free of flour. In fact, they’re just made from seeds, psyllium husk and water. I knew I had to recreate this recipe for you! These crackers are fantastic for scooping up ceviche, guac and serving on the side of fajitas for a little keto-friendly crunch.

  • Serves: 10 (maybe more or less, but I have calculated the nutritional value for 10 servings)
  • Time: approximately 1 hour and 20 minutes (about an hour for cooking give or take)
  • Calories: 186
  • Total carbs: 9.3 grams
  • Net carbs: 0 grams (lots and lots of fiber in these seed chips)
  • Fat: 14.6 grams
  • Protein: 6.8 grams


  • 4 Tbsp psyllium husk
  • 2 cups plus 2 Tbsp water
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup sesame seeds
  • ½ cup flax seeds
  • 2 Tbsp chia seeds
  • Good pinch of salt plus a little more to sprinkle over top

How to make:

  1. Line a baking tray with baking paper and preheat the oven to 320 degrees Fahrenheit
  2. Stir together all of the ingredients in a large bowl. Leave to sit on the counter for about 10 minutes so the psyllium can hydrate
  3. Spread the mixture onto your baking tray (may need to do two batches) until it’s about ⅓ of an inch thick
  4. Bake in the preheated oven for about an hour or until dried and crispy
  5. Leave to cool before cutting or breaking into pieces as best you can!

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