Rosemary Parmesan Chia Seed Crackers


Rosemary Parmesan Chia Seed Crackers

A quick peek in the freezer the other day brought to light a bag of sunflower seeds and some chia seed. I thought that with some grinding, I might turn them into a serviceable replacement for the almond flour. Well, let me cut to the chase and tell you that they made a far-more-than-serviceable replacement, at least as far as these crackers are concerned. I might even go so far as to say that they are the best low carb crackers I’ve ever made. They crisped up better than almond flour crackers typically do and had such a great toasted, salty flavor with hints of parmesan and rosemary. My kids actually didn’t get to eat many of them, as my husband and I liked them so much we kept nibbling every time we passed through the kitchen.

These deliciously crisp nut-free, grain-free rosemary parmesan chia seed crackers agreat healthy low carb snack.

(1 votes, average: 5.00 out of 5)
Rosemary Parmesan Chia Seed Crackers


  • 1 1/2 cups raw sunflower seeds
  • 1/2 cup chia seeds
  • 3/4 cup finely grated Parmesan
  • 2 tbsp chopped fresh rosemary
  • 1/2 tsp garlic powder
  • 1/2 tsp baking powder
  • 1 large egg
  • 2 tbsp melted butter
  • 1/2 tsp kosher salt


  1. Preheat oven to 300F.
  2. In a high-powered blender or food processor, grind the sunflower seeds and chia seeds until finely ground (I actually grind mine in batches in my coffee grinder, it works quite well). Then measure out 1 1/2 cups of the ground sunflower seeds and 1/2 cup of the ground chia seeds into a large bowl.
  3. Stir in Parmesan, fresh rosemary, garlic powder and baking powder.
  4. Stir in egg and butter until dough comes together.
  5. Turn dough out onto a large piece of parchment paper and pat into a rough triangle. Top with another large piece of parchment paper. Roll out to about a 1/8-inch thickness, as evenly as you can. Remove top parchment.
  6. Use a sharp knife or pizza cutter to score into 2 inch squares. Sprinkle with kosher salt. Transfer whole bottom parchment paper to a large baking sheet.
  7. Bake 40 to 45 minutes, or until edges are golden brown and the crackers are firm to the touch. Remove and let cool completely before breaking apart. They will continue to crisp up as they cool (but I don’t blame you for breaking off the uneven edges and nibbling on those!)

Yield: 10 (4 crackers per serving)

Cholesterol: 10mg

Food energy: 223kcal

Total fat: 18.39g

Calories from fat: 165

Carbohydrate: 8.98g

Protein per serving: 8.71g

Total dietary fiber: 6.61g

Sodium per serving: 255mg

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