parmesan seed crackers
These parmesan seed crackers are crispy, savoury, and satisfying. The kind of snack that disappears straight off the tray. Made with oats, seeds, and parmesan, they're a more nourishing option than most packaged crackers. Perfect for lunchboxes, snack plates, soups, or dips.
- 1 cup oat flour, or blended oats
- 5 tbsp Parmesan, finely grated
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 1 tbsp ground flaxseed
- 1 tbsp chia seeds
- 2 tbsp olive oil
- 3–5 tbsp water
- ½ tsp salt
Preheat the oven to 170°C, or 160°C fan. Line a baking tray with baking paper.
Add the oat flour, parmesan, sesame seeds, sunflower seeds, ground flaxseed, chia seeds, and salt to a bowl.
Mix well, making sure the seeds are evenly distributed. This helps prevent weak spots.
Add the olive oil and 3 tbsp water. Mix into a firm dough.
Add more water, 1 tbsp at a time, only if needed. The dough should hold together, but not feel sticky.
Place the dough between two sheets of baking paper and roll very thinly, around 1–2 mm thick.
Remove the top sheet and score the dough into cracker shapes with a knife or pizza cutter.
Bake for 15–20 minutes, until the crackers start to turn golden.
Remove from oven. Flip or separate the pieces, then return for another 10–15 minutes until deep golden and crisp.
Cool completely on a rack before storing. They crisp up properly as they cool.
Non-negotiables for crunch
- Roll the dough very thinly
- Keep thickness as even as possible
- Don't skip the second bake
- Let them cool fully before judging crunch
- If they soften, pop back in the oven for 5–8 min
- 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 as a crunchy lunchbox extra
- Easy to make ahead for busy weeks
Cool completely before sealing. Trapped steam will soften them.
Re-crisp in the oven for 5–8 minutes from frozen.
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