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Paleo Sunflower Seed Crackers


Crispy paleo sunflower seed crackers that are lightly salted and topped with chia seeds. These crackers make a great low-carb snack that’s also full of protein, plus they’re vegan, egg-free and dairy-free!




  1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silicon baking mat
  2. Place sunflower seeds in the bowl of your blender (I use this blender) and process until you get a fine meal
  3. In a large mixing bowl, combine sunflower seed meal, tapioca starch, salt and baking powder and mix well
  4. Slowly add in water and mix until a dough forms (note that the dough may be sticky but should still be able to come together easily). Let dough rest for 5 minutes.
  5. Place dough between two sheets of parchment paper and roll the dough out to 3/4-inch thickness. Cut dough into small rectangles or shape of choice.
  6. Place dough rectangles on the prepared baking sheet, leaving at least 1/2 inch of space between each cracker.
  7. Brush top of dough with olive oil and sprinkle chia seeds on top of each cracker.
  8. Bake for 13 to 15 minutes, until crackers are golden brown.
  9. Allow crackers to fully cool before serving.


Barely adapted from: Bob’s Red Mill

  • Category: Appetizers
  • Cuisine: Paleo
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