Crunchy Homemade Keto Crackers Featuring Pumpkin Seeds 🌱💪
Ingredients:
1 cup (130g) raw pumpkin seeds (pepitas)
1/4 cup (40g) chia seeds OR 1/4 cup (35g) ground flaxseed
1/4 cup (60ml) water
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary or thyme (optional)
Directions:
1. Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
2. In a food processor, pulse the pumpkin seeds until they are coarsely ground – some texture should remain, don't process into flour.
3. Transfer the ground pumpkin seeds to a medium bowl. Add the chia seeds (or ground flaxseed), salt, garlic powder, and dried herbs (if using). Stir well.
4. In a small bowl, whisk together the water and olive oil.
5. Pour the wet ingredients into the dry ingredients and mix thoroughly until a sticky dough forms. If using chia seeds, let sit for 5 minutes to gel slightly.
6. Place the dough between two sheets of parchment paper.
7. Roll the dough out very thinly and evenly, about 1/8 inch (3mm) thick or less.
8. Remove the top sheet of parchment paper. Place the bottom sheet with the dough onto the baking sheet.
9. Score the dough into cracker shapes (squares, rectangles, diamonds).
10. Bake for 15-20 minutes, or until the crackers are firm, dry to the touch, and the edges are just beginning to turn golden. Be careful not to burn them.
11. Let cool completely on the baking sheet or a wire rack. They will become crispier as they cool.
12. Break apart along the scored lines and store in an airtight container.
Recipe Information:
Preparation Time: 15 minutes | Cooking Time: 15-20 minutes | Total Time: 35 minutes | Calories per Serving: Approx. 50-60 per cracker | Number of Servings: ~24 crackers
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