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These vegan Multi Seed Crisps are a deliciously crisp cracker just perfect for snacking and dipping ~ and they couldn't be easier to make!

Total time

0 minutes


  • about 3 cups total seeds, I used:
  • Sun flower seeds (pumpkin seeds)
  • sunflower seeds
  • sesame seeds
  • Poppy seeds
  • flax seeds
  • quinoa or millet
  • buckwheat groats
  • amaranth
  • hemp seeds
  • chia seeds (make sure you have at least 3 Tbsp)
  • 1 tsp caraway seeds
  • 1 tsp fennel seeds
  • 1 tsp Cumin seeds
  • 1 tsp Mustard seeds
  • 1 tsp onion salt (optional)
  • 1½ cups warm water


  1. Set oven to 300F
  2. Mix all the ingredients together in a large bowl and add the warm water. Stir well and let sit for an hour, stirring every 15 minutes.
  3. Line 2 baking sheets with parchment paper or silicone mats. Divide the seed mixture between the two pans and pat or roll the seeds out into a thin even layer. You won't fill the entire pans, but get it nice and thin.
  4. Bake for an hour, or until firm and crisp. Let cool on the pans and then break into pieces.
  5. Store in an airtight container at room temperature.
Contains allergens

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