Hemp Seed Crackers

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Recipe by Naomi Sherman





Crispy, crunchy goodness

We’ve well established my status as a muncher and cruncher. My favourite treat is to curl up in my armchair at night, watching my latest Netflix find and munching on something crunchy.

As potato chips are like the evil ex-boyfriend of my food life, I’ve had to come up with some tasty substitutes.

This recipe came about from a seed cracker recipe that my bestie sent me. It was delicious and really easy to make, and I immediately started thinking of tweaks.

Tweaks done.

I flavoured these with Rosemary and Lemon edible oils, but you could use fresh instead.

Or Lime and Black Pepper oil, or…



  • 2/3 cup of hemp seeds

  • 1/3 cup of pinenuts

  • 1/3 cup of whole flaxseeds

  • 1/4 cup of chia seeds

  • 3/4 cup of water

  • 1 teaspoon of salt

  • 4 drops of Rosemary oil

  • 2 drops of Lemon oil


  • Pre-heat oven to 180 degrees C
  • Place all of the dried ingredients into a large mixing bowl and stir to combine.
  • Remove 1/2 cup of the mixture and blitz in a small processor until it is powdered (careful that you don’t go so hard that the pine-nuts release their oil)
  • Mix the powder back through the other ingredients and add your oils, or flavours.
  • Add 1 cup of water and stir through. Leave to sit for 10 minutes.
  • Line a large baking tray and spoon mixture out onto tray. Use the back of a spoon to spread the mixture into a thin layer, about 5mm. Use a sharp knife to score lines through the dough and then sprinkle with extra salt.
  • Place in the oven.
  • Cook for 40 minutes, turning halfway.
  • Remove from the oven and re-cut the crackers.
  • Cool on the tray. The crackers will crisp up as they cool.
  • Store in an airtight jar or container and try not to eat them all at once.

Nutrition Facts

Serving Size6 g

  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.