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Buttery Garlic Seed Crackers

Course Snack
Keyword chia, Flaxseed, Hemp, keto, lowcarb
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 24


  • 6 tbsp flaxseed meal
  • 2 tbsp flaxseeds
  • 2 tbsp Chia seeds
  • 1 Cup warm water
  • 2 tbsp Ghee or raw butter, melted
  • 1/2 cup hemp hearts
  • 4 tbsp pepitas or other seed of choice
  • 1 tsp garlic powder
  • salt & freshly ground pepper to taste


  • Preheat oven to 250
    Place flaxseed meal, flaxseeds and chia seeds in a bowl and cover with warm water.
    Let sit for 10 to 15 minutes until a thick paste is formed.
    Add melted ghee, hemp hearts, pepitas or seed of choice, garlic powder, salt and pepper and mix until combined. 
    Spread onto a cookie sheet spreading as evenly as possible to ensure your crackers will be evenly dehydrated.  You may grease your cookie sheet slightly if you want.
    Bake a 250˚F for one hour. 
    Remove from oven and flip.  I do this by placing a cutting board on top of the cookie sheet, flipping it then sliding the dough back onto the cookie sheet.
    Bake for another 20 minutes or so.
    Turn off oven and allow crackers to keep dehydrating until the oven is cool, about 20 minutes more. 
    When crackers are nice and crips, remove from cookies sheet and break into pieces. You can also use a pizza slicer if you like clean edges. 
    Enjoy as is or dipped in fresh hummus or other dip of choice.