Sunflower Seed Crackers (2 Ingredients)
These Sunflower Seed Crackers are easy, healthy crunchy low-carb crackers made with only 2 ingredients.
Plus, these crackers are all good for you loaded with healthy fats and fibers.
I love easy and quick baking recipes, especially when it comes to snacks!
If you like my easy chickpea flour chips, you’ll love these sunflower crackers because they are similarly crunchy, salty, and grain-free.
What Are Sunflower Seed Crackers?
Sunflower Seed Crackers are easy, healthy, 2-ingredients crackers made with only sunflower seeds and water.
They are super easy to make and can be spiced up with your favorite flavors.
How To Make Sunflower Seed Crackers
This is probably the easiest cracker recipe you will ever try.
However, they require a little practice, so read the details below to make sure you nail the recipe every time.
All you need to make these crackers are 3-ingredients
- Sunflower Seeds – Ground in a high-speed blender. Don’t use a food processor. They are not fast and powerful enough to turn the seeds into a fine powder. I tried making this recipe with a food processor, and it created a thick sunflower ground that results in fragile crackers that fall apart.
- Water – Cold water from the tap.
If you don’t like plain crackers, you can play with spices to boost the flavor of your crackers.
The best add-ons are 1/4 teaspoon of any combinations of the below:
- Garlic Powder
- Sea Salt
- Onion Powder
- Nutritional Yeast for a cheesy flavor
- Ground Pepper
Preparing Sunflower Seed Flour
First, place the raw dry sunflower seeds in the jug of a high-speed blender, not a food processor!
Blend on the high-speed setting (speed 8-10 on a Vitamix) for about 15 seconds.
If some seeds pulse to the sides of the jug, stop the blender, and scrape the inside wall of the jug to bring the seeds back to the blade. Process again for a few seconds.
Don’t over-process, or you will make sunflower seed butter! It usually takes 15 to 20 seconds at most to turn seeds into ultra-fine flour.
Stirring Flour And Water
Place the sunflower seed ground in a mixing bowl along with water, a pinch of salt, and any dry spices you want. I like a pinch of turmeric and garlic powder.
Stir with a silicone spatula until the dough is sticky but comes together.
The dough should look wet and sticky don’t worry this is normal.
Rolling In Parchment Paper
Preheat the oven to 350°F (180°C).
Rub your hands with a good amount of olive oil, this helps gather the dough without having some sticking to your fingers.
Form a ball and add more oil around the dough if too sticky.
Rub a large piece of parchment paper with about one tablespoon of olive oil.
Place the dough in the center of the paper, and rub some more olive oil on the dough.
Fold the sides of the parchment paper on the dough to form a rectangle shape and encase the dough between the parchment paper.
Roll on top of the parchment paper to extend the dough into a long rectangle, and peel off the top piece of parchment paper.
Now, use a sharp knife blade slightly wet with water and mark the rectangle to shape 24 small crackers.
If you like, sprinkle a few sesame seeds on top of the crackers and slightly press to stick in.
Baking The Crackers
Slide the parchment paper with the crackers on it onto a large baking sheet.
Bake in the oven on the center rack for 25 to 30 minutes or until golden on the sides.
I recommend checking the baking halfway, using a knife to mark again the cracker’s cuts. This also helps the crackers in the center of the pan bake well and turn crispy.
Remove from the oven and cool down for 15 minutes on the baking tray without touching the crackers.
The crackers get all their crispy texture as they cool down.
Taste And Color
You may notice a light green color on your crackers, and that’s normal. Sunflower seeds, like sunflower seed butter, always turn light green when warm.
The texture should be between crispy and buttery a bit like shortbread.
These sunflower seed crackers are delicious snacks on their own or dipped into:
- Cucumber Dip
- Spinach Artichoke Dip
- Vegan Nacho Cheese Sauce
- Salsa Sauce
They are the perfect addition to any vegan appetizer board along with olives, raw vegetables, and dips.
You can store the 2-ingredient sunflower seed crackers in a sealed glass mason jar in the pantry for up to one week.
They can also be stored in the freezer for up to three months. Thaw them at room temperature for two hours before eating.
Frequently Asked Questions
Below are some answers to your most frequent questions about making these sunflower seed crackers.
Can I Save Overly Sticky Batter?
If the oil doesn’t help enough, you can add more sunflower seed flour, 1 tablespoon at a time.
If you don’t have more sunflower seed flour, add some homemade oat flour or all-purpose flour until the dough is easy for you to roll between pieces of parchment paper.
Can I Use Any Nuts Or Seeds With This Recipe?
No, because all nuts and seeds have different nutrients, fiber, fat, and proteins, they always require a different amount of water, or sometimes they need oil in the dough.
This recipe has been developed for sunflower seed only.
Can I Skip The Parchment Paper Or The Oil?
No, the dough will stick to a roller pin, you need to encase the dough between oiled parchment paper.
The oil helps with stickiness but also adds a crispy texture to the crackers.
Is This Recipe Gluten-Free?
Yes, sunflower seeds are free from gluten. This recipe is also dairy-free and vegan.
More Appetizer Recipes
If you like simple, healthy appetizer recipes, you’ll love these:
Have you tried this 20-minute healthy snack recipe ? Share a comment or review below.
Sunflower Seed Crackers
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- 1 cup Sunflower Seeds
- 3-5 tablespoons Water
To roll and grease the paper
- 1 tablespoon Olive Oil
Optional Flavors – recommended
- ¼ teaspoon Salt
- ¼ teaspoon Garlic
- 1 teaspoon Dried Oregano
- ¼ teaspoon Turmeric Powder
- 2 tablespoons Sesame Seeds
- Preheat the oven to 350°F (180°C).
- In a high-speed blender (not a food processor), add the sunflower seeds and blend on high speed, speed 8 of your Vitamix – for 15 seconds until ultra-fine flour forms. If some whole seeds get stuck on the side of the jug, stop the blender, use a silicone spatula to scrape the side, and bring seeds next to the blend and blend for an extra 5 seconds. Don't over-blend or it will turn into sunflower seed butter.
- Pour the sunflower seed flour into a mixing bowl with salt, any flavoring suggested, and 3 tablespoons of water to start.
- Stir with a silicone spatula until everything comes together into a sticky, slightly wet dough. If too dry, add more water as required to form the dough, 1 tablespoon at a time stirring for at least 30 seconds to incorporate before adding more. I always add 4 tablespoons of water.
- Oil your hands with olive oil to handle the dough and form a ball without sticking to your fingers.
- Grease two large pieces of parchment paper, place the dough in the center of a piece of paper, slightly drizzle 1/2 teaspoon of olive oil on top of the dough, and place the second piece on top of the dough.
- Press to flatten the dough down, then use a rolling pin to roll the dough into a thin layer – the thinner, the crispier but also, the more fragile they get.
- Peel off the top piece of parchment paper and gently mark the rolled dough into squares using a pizza cutter or knife blade slightly wet to prevent the dough from sticking to it.
- Optional – sprinkle and slightly press sesame seeds on the top.
- Slide the piece of parchment paper containing the crackers onto a large baking sheet.
- Bake in the center rack of the oven for 25-30 minutes or until crispy on the edges. You may have to spread them apart during baking to help them bake evenly in the center.
- Cool down on the baking tray without touching them for at least 15 minutes – they crisp as they cool down.
- Store in a sealed glass mason jar in the pantry for up to 1 week or freeze and thaw at room temperature 2 hours before eating.