These crunchy and munchy seed crackers are a healthy and delicious snack option. Packed with the goodness of chia, flax, pumpkin, sesame, and sunflower seeds, they are perfect for guilt-free munching. The recipe is simple and quick, making it a great choice for anyone looking to whip up a nutritious snack in no time.
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Add chia seeds, flax seeds, pumpkin/melon seeds, gram flour, sesame seeds, oregano, salt, and sunflower seeds in a bowl. Mix well.
Add water to the seeds and mix it well. Let it rest for 30 minutes.
Spread the seed mix on baking paper into a thin layer and flatten it. Add cuts to it and place it in the preheated air-fryer basket.
Preheat the air fryer to 180°C for 5 minutes.
Air fry the seed crackers for 15 minutes at 180°C. Enjoy your crunchy and munchy seed crackers!
Ensure the seed mixture is spread evenly to achieve uniform cooking.
You can experiment with different herbs and spices to customize the flavor.
Store the crackers in an airtight container to maintain their crunchiness.
Can I use other types of seeds?
Yes, you can substitute or add other seeds like hemp seeds or poppy seeds to the mix.
Can I bake these in an oven instead of an air fryer?
Yes, you can bake them in an oven at 180°C for about 20-25 minutes or until crispy.
How do I store these crackers?
Store the crackers in an airtight container at room temperature for up to a week.
Can I make these crackers gluten-free?
Yes, this recipe is already gluten-free as it uses gram flour instead of wheat flour.
What can I pair these crackers with?
These crackers pair well with hummus, guacamole, or any dip of your choice.
Hi, I am an engineer + MBA with passion for cooking & video creation. I am so excited to share my love of Indian cuisine with you. I love to experiment and create new recipes which are healthy and tasty at the same time. You will find many Kid's and office tiffin ideas here. Growing up, my family always cooked traditional Indian dishes at home, and I have always been fascinated by the rich flavors and diversity of Indian food.
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