Homemade Crackers with Seeds and Olive Oil

Crispy homemade crackers with rolled oats, four kinds of seeds, extra virgin olive oil, oregano and parmesan. No wheat flour and no kneading: just press thin, bake and break into shards.

Course Snack

Cuisine Greek, Mediterranean

Prep Time 10

Cook Time 30

Servings Crackers

Calories 49kcal

Author by Jenny Skrapaliori Graves

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

Instructions

Preheat the oven to 400°F / 200°C.
Stir the chia seeds into ½ cup of water and let them sit for 8 minutes, until thick and gel-like.
In a large bowl, combine the soaked chia (with any liquid left in the cup) and all the remaining ingredients. Gradually add the second ½ cup of water, stirring, until you have a thick paste. Add a little more water if needed; the mixture should not be runny.
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 evenly flat, about 2 mm / 1/16 inch thick.
Remove the top parchment and bake for 30 minutes, until golden and dry. Check the edges at 25 minutes. Bake a few minutes longer for crispier crackers.
Let cool completely on a board; the crackers crisp as they cool. Cut with a long knife or break into pieces with your hands. Store in an airtight container.

Notes

Swap the oregano for 1 teaspoon everything bagel seasoning, sweet paprika, or dried mint and thyme.
Swap the parmesan for kefalotiri, pecorino or gruyère. For vegan crackers, leave the cheese out.
Toast the seeds briefly in a dry pan for deeper flavor.
Ground flaxseed can replace the chia seeds in the same amount.
All-purpose, tapioca or sorghum flour can replace the cornstarch in the same amount.
Store airtight at room temperature for up to 1 week, or freeze for up to 3 months. Re-crisp at 300°F / 150°C for 5 minutes.

Nutrition