Method

1. Preheat the oven to 170°C, or 160°C fan. Line a baking tray with baking paper.

2. Add the oat flour, parmesan, sesame seeds, sunflower seeds, ground flaxseed, chia seeds, and salt to a bowl.

3. Mix well, making sure the seeds are evenly distributed. This helps prevent weak spots in the crackers.

4. Add the olive oil and 3 tbsp water. Mix into a firm dough.

5. Add more water, 1 tbsp at a time, only if needed. The dough should hold together, but not feel sticky.

6. Place the dough between two sheets of baking paper and roll very thinly, around 1–2 mm thick.

7. Remove the top sheet of baking paper and score the dough into cracker shapes with a knife or pizza cutter.

8. Bake for 15–20 minutes, until the crackers are starting to turn golden.

9. Remove from the oven. Carefully flip or separate the pieces, then return to the oven for another 10–15 minutes, until deep golden and crisp.

10. Cool completely on a rack before storing. They crisp up properly as they cool.

Non-negotiables for crunch

• Roll the dough very thinly

• Keep the thickness as even as possible

• Don’t skip the second bake

• Let them cool fully before judging the crunch

• If they soften after storing, pop them back in the oven for 5–8 minutes

Why parents love this

• More satisfying than standard crackers

• Oats provide fibre and slow-release carbohydrates

• Parmesan adds protein, calcium, and savoury flavour

• Seeds add healthy fats, fibre, and minerals

• Great with dips, soup, cheese, fruit, or packed as a crunchy lunchbox extra

• Easy to make ahead for busy weeks

Storage & safety

Airtight container: 3–4 days
If the crackers soften, place them back in the oven for 5–8 minutes to crisp up again.
Let them cool completely before closing the container, otherwise trapped steam will soften them.
Freezer-safe up to 1 month (For best texture and flavor. Can be kept longer if well-sealed.)
To serve from frozen, re-crisp in the oven for 5–8 minutes.