Super Seed Cheese Crackers
Everything bagel vibes, but make it cheese. These homemade seed crackers are crisp, savory, and perfect for snacking or boards.
Servings 8 servings
Calories 260kcal
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
Makes about 8 servings of 10 to 12 crackers each.
If you prefer a less salty snack, leave the salt off, or cut it in half.
Store 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.
Nutrition
Calories: 260kcal | Carbohydrates: 6g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.004g | Cholesterol: 39mg | Sodium: 698mg | Potassium: 130mg | Fiber: 2g | Sugar: 1g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 403mg | Iron: 1mg
