Carson's Seed Crackers

You can make these snacks in less time than it would take to make the trip to the store to buy them. Use these on salads, with dips or hummus, or as a late night bite, since they won’t raise your blood sugar levels before bed.



1⁄2 cup
sunflower seeds
1⁄2 cup
pumpkin seeds
1⁄4 cup
sesame seeds
1⁄4 cup
hemp seeds
1⁄4 cup
flax seeds
1⁄2 teaspoon
Himalayan salt
1⁄2 teaspoon
garlic powder
1 tablespoon
mixed dried Italian spices


Combine eggs, seeds, spices, garlic powder, and salt in a bowl. Stir well.

Use a spatula to transfer the mixture onto a cookie sheet lined with a silicone mat or parchment paper. Shake the cookie sheet and tilt it around until the mixture is spread across the cookie sheet.

Bake at 400°F for 15 - 18 minutes. Let cool slightly, then break into pieces. They should be crunchy. If they do not break with a snap, put them in the oven on warm until they are completely dry.


- Any type of seeds, except for chia seeds which absorb a lot of liquid, can be used as long as you stick to the ratios. For those who have conditions and must avoid whole seeds, the ingredients can be ground prior to adding the eggs.

- The seeds can also be pre-mixed in a large container and portioned in zip lock bags, with spices and all. The bags can be labeled with stickers that say, “Add three eggs, mix, and bake at 400°F for 15 minutes or until crunchy.”  (Recipe♦245)