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These Super Seed Cheese Crackers are the best of both worlds, where Parmesan cheese crisps meet everything bagel-style crackers. Made without refined flour or seed oils, this easy baked gluten free cracker recipe relies on a blend of shredded cheeses and a generous mix of crunchy seeds for a protein-forward, gluten-free snack that’s deeply savory and satisfyingly crisp.
Perfect for snacking, cheese boards, or dipping, these homemade keto and low-carb cheese crackers are endlessly customizable. Use your favorite seeds, adjust the seasoning, and let the kids help sprinkle and spread. It’s a fun, hands-on recipe for the whole family.
Cheese crisps + everything-bagel energy is always a win. This recipe comes from the Naturally Nourished Kids cookbook. I was given a copy from the publisher, but all my opinions are my own.
We appreciate you
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Naturally Nourished Kids
This book, Naturally Nourished Kids: The Whole-Food Approach for Balanced Minds and Bodies at Every Developmental Stage by Ali Miller, RD, LD, CDE, and Becki Yoo, MS, RD, LD, is all about giving you the tools to create meals that support your child’s optimal health, and that they’ll actually enjoy eating.
It has 100 gluten-free/low-glycemic family-friendly recipes, information about macros, blood sugar balance, and nutrient needs, suggestions for getting kids involved in the process, and so much more.
Now I will say that there are a lot of recipes that include meat or animal filled ingredients like bone broth and tallow. So, if you’re vegetarian or eat a more plant-based diet, the recipes will require a bit or reworking, it may not be the best fit for everyone. But I found the book fun to read through and very informative.
Recipe notes and tips
These seeded cheese crisps are super easy to make and even easier to eat! The full recipe is below with amounts and instructions. I offer some pro tips as well as pictures to help you in the post.
Use freshly grated cheese: Pre-shredded cheese won’t melt as smoothly and can affect crispness.
Spread evenly: Uneven thickness leads to burned edges and soft centers. Use the parchment paper to help gather up the shredded cheese and seeds on the edges.
Rotate the pan: Cheese browns quickly—rotation helps prevent hot-spot burning.
Watch closely near the end: Ovens vary, and cheese can go from golden to overdone fast.
Let cool completely: The crackers firm up as they cool; don’t rush this step. Cool completely before breaking for best crunch.
Serving suggestions
These are great, just straight from the pan as a nice crunchy treat. But don’t stop there. Add them to cheese boards and charcuterie boards. And they kind of remind me of these Garlic and Herb Cheese Sticks.
Dip them into hummus, sweet potato hummus, red pepper feta dip, cottage cheese everything but the bagel dip, and cottage cheese ranch.
Top salads and soups with them instead of croutons.
Storage
To maintain that crisp texture, store these crackers in an airtight container at room temperature for up to 7 days.
For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months.
Changes to the recipe
These Seed Cheese Crisps are incredibly flexible and forgiving.
Swap in different hard or semi-soft cheeses like Gruyère or sharp white cheddar, keeping the total cheese volume the same.
If you don’t have every seed listed, use what you have, this recipe works beautifully as a clean-out-the-pantry snack. You can use pre-mixed everything but the bagel seasoning instead of the garlic, onion, and sesame seeds (check your mix to see if has salt as well).
For extra flavor, try adding smoked paprika, cracked black pepper or red pepper flakes.
If you prefer a less salty snack, leave the salt off, or cut it in half. I was concerned that they would be too salty, but I found that I love the salty flavor.
If you prefer thinner crackers, spread the cheese slightly larger and watch closely during baking.
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Recipe
Super Seed Cheese Crackers
Ingredients
- 1 cup freshly grated Parmesan cheese
- 1 cup fontina cheese finely shredded
- 1 cup Asiago cheese finely shredded
- 2 tablespoons pumpkin seeds
- 2 tablespoons hulled sunflower seeds
- 2 tablespoons hempseeds
- 1 tablespoon flaxseeds
- 1 tablespoon chia seeds
- 1 tablespoon poppy seeds
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 1 teaspoon minced dried garlic
- 1 teaspoon minced dried onion
- ½ teaspoon flaky sea salt
Instructions
- Preheat the oven to 325° F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the Parmesan, fontina, and Asiago cheeses until evenly mixed. In a separate bowl, stir together all the seeds, dried garlic, and dried onion.
- Sprinkle the cheese mixture evenly onto the prepared baking sheet, forming a 12×8-inch rectangle with an even thickness. Sprinkle the seed mixture evenly over the cheese, then finish with flaky sea salt.
- Bake for 35–40 minutes, rotating the pan halfway through, until the cheese has melted and turned a light golden brown.
- Remove from the oven and allow to cool completely on the pan. Once fully cooled and crisp, break into approximately 1-inch cracker pieces.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
These are super easy to make and so good! We absolutely love these around my house! And with all the seeds in them, they’re a feel good snack! No fillers, no added sugar, just cheese and seeds. I hope you love them as much as we do. Debi, author, Life Currents