Name: Homemade Crackers with Seeds and Olive Oil
Prep time: 10 min
Cook time: 30 min
Ingredients: 2 tablespoons chia seeds ((24 g) ); ½ cup water ((120 ml) for soaking the chia); ½ cup water, ((120 ml), plus more as needed); 1 cup rolled oats ((90 g)); ½ cup corn starch ((64 g)); 2 tablespoons sesame seeds ((35 g)); ¼ cup pumpkin seeds ((35 g)); ⅓ cup sunflower seeds ((45 g)); ¼ cup grated parmesan ((25 g)); 1 tablespoon dried oregano; ¼ cup extra virgin olive oil; 1 teaspoon sea salt

These homemade crackers are made with rolled oats, four kinds of seeds, extra virgin olive oil, oregano and a little parmesan, pressed thin between two sheets of parchment and baked until crisp and golden. There’s no dough to knead and no wheat flour, just a thick, seedy paste you roll flat with a rolling pin (or a bottle) and break into shards once it’s out of the oven.

I first made these on an afternoon when I wanted something crunchy to snack on and there wasn’t a single cracker in the house. A bag of seeds, some oats and a bottle of olive oil later, I had a batch that beat anything from a box. Now they’re the crackers I keep in a jar for tzatziki, whipped feta and anything else on the table that needs scooping.

If you love these homemade crackers, you will also love Dakos Kritikos, Fig Toast with Feta or Tomato Sandwich with Feta!

Homemade crackers with seeds and olive oil broken into shards on parchment paper with fresh basil

Overview

Why you will love homemade crackers

No dough, no kneading. The mixture is a thick paste. You spread it, roll it thin and bake.
No wheat flour. Oats, seeds and a spoonful of cornstarch do the work. Chia seeds soaked in water turn into a gel that binds everything together, and the parmesan helps it hold as it bakes.
Properly crisp. Rolled thin (2 mm / 1/16 inch), they bake into a snappy, crunchy cracker, not a chewy granola bar.
Greek pantry flavor. Dried oregano, good olive oil and a pinch of chili flakes. Swap in whatever herbs and cheese you have.
Cheaper than the fancy box. A bag of mixed seeds goes a long way, and one batch makes about 35 crackers.

Here is what you need

Ingredients for homemade seed crackers: rolled oats, cornstarch, chia, sesame, pumpkin and sunflower seeds, parmesan, oregano, chili flakes, sea salt and olive oil

Rolled oats. Old-fashioned rolled oats, not quick oats. They give the crackers body and crunch.
Chia seeds. Soaked first in water, they swell into a gel that holds the crackers together. Ground flaxseed works the same way.
Sesame seeds. I often use black sesame for the contrast. White sesame is just as good.
Pumpkin and sunflower seeds. Use raw, unsalted seeds so you control the salt.
Cornstarch. A little binder for structure. All-purpose flour, tapioca flour or sorghum flour also work in the same amount. (Readers outside the US: this is what you know as cornflour.)
Parmesan. For flavor and to help bind. Kefalotiri, pecorino or gruyère work too. Watch the salt with pecorino.
Dried oregano. A staple in Greek cooking. I use oregano flower buds from Burlap & Barrel, crushed roughly between my palms, but regular dried oregano is excellent here. Dried thyme, sage or mint work too.
Chili flakes. Just a little heat. Leave them out or use Aleppo pepper, sweet paprika or black pepper.
Extra virgin olive oil and sea salt.

How to make homemade crackers

STEP 1. Soak the chia. Stir 2 tablespoons of chia seeds into ½ cup of water and let them sit for about 8 minutes, until thick and gel-like.

STEP 2. Mix. Add the soaked chia (and any liquid left in the cup) to a large bowl with all the remaining ingredients. Pour in another ½ cup of water a little at a time, stirring, until you have a thick paste. It should hold together and not be runny.

STEP 3. Roll thin. Line a baking sheet with parchment paper, spread the mixture on it and cover with a second sheet of parchment. Press and roll with a small rolling pin or a bottle until the layer is as even as possible, about 2 mm / 1/16 inch thick. Even thickness is what gives you even crispness.

STEP 4. Bake. Peel off the top sheet of parchment and bake for 30 minutes, until golden and dry. Check the edges at 25 minutes; they brown first. For extra-crisp crackers, leave them in a few minutes longer.

Stack of crispy homemade olive oil crackers with sesame and pumpkin seeds

STEP 5. Cool, then break. Slide the cracker sheet onto a board and let it cool completely. It crisps up as it cools. Cut with a long knife or break into shards with your hands.

Tip: For neat squares instead of shards, score the rolled mixture with a knife or pizza cutter before baking.

Flavor variations

Everything bagel: replace the oregano with 1 teaspoon everything bagel seasoning.
Mint and thyme: dried mint and thyme instead of oregano, very good with tzatziki.
Smoky: sweet or smoked paprika instead of chili flakes.
Cheese swap: kefalotiri for a sharper, saltier Greek cracker.
Vegan: leave out the parmesan. The chia still holds them together.

A Greek take on homemade crackers

Greece doesn’t really have a cracker tradition the way the US does. What we have is paximadia, twice-baked rusks, often made with barley, that Cretans soften with grated tomato, olive oil and cheese for dakos. These crackers sit somewhere between the two: thin and crisp like a cracker, but built on the same Greek pantry as a rusk, with olive oil, oregano and hard cheese.

That’s why they belong next to Greek dips. Pile them beside tzatziki, tirokafteri (spicy whipped feta), taramosalata or kalamata olive tapenade.

Homemade crackers for a cheese board (and for gifting)

Homemade crackers instantly make a cheese board look like you tried harder than you did. Break them into long, uneven shards and stand them up between the cheeses on a Greek grazing board, or set them next to a dish of baked feta with honey still warm from the oven.

They also make an easy holiday gift. Bake a double batch, pack the shards into jars or cellophane bags tied with string, and add a small jar of good olive oil or Greek honey. Bake them up to a week ahead, or freeze a batch and thaw it the day before you give it away.

FAQ

Yes! Pork butt or leg can also work well, though shoulder remains the most flavorful and tender choice for this slow-cooked dish.

Usually they were rolled too thick or came out of the oven too soon. Roll the mixture to about 2 mm / 1/16 inch, bake until the whole sheet is golden and dry, and let it cool completely before breaking. They crisp as they cool.

Yes — and it’s even better the next day! Cook it completely, let it cool, and refrigerate overnight. Reheat slowly before serving.

Remove the pork and fruit, then simmer the sauce uncovered for a few minutes until it reduces and thickens naturally.

If you prefer not to use alcohol, substitute with apple juice, white grape juice, or even a touch of balsamic glaze for similar depth and sweetness.

How to store homemade crackers

Let the crackers cool completely, then store them in an airtight container at room temperature for up to 1 week.

Skip the fridge: it’s humid in there, and crackers soften faster. For longer storage, freeze them in a freezer bag with the air pressed out for up to 3 months. Lay them out at room temperature for 10 minutes before serving. If they’ve softened at any point, spread them on a baking sheet and re-crisp at 300°F / 150°C for about 5 minutes.