Flax crackers

I love crisps, but they’re not the greatest of things to eat! That’s not to say I don’t indulge occasionally, but for the rest of time I wanted something with that lovely crunchiness that are also healthy. A friend recommended I try flax crackers. Well I’m hooked (as is hubby – so you know they must be good!). The problem now is stopping eating them all in one go!

They’re really simple and easy to make. Whether you like them plain, with a bit of salt and pepper or spiced the choice is yours. Use your imagination to create a flavour fest the whole family will love.

Flaxseeds are high in good fats and antioxidants. They provide food for the bugs in your gut (if they’re healthy so are you!) and help to keep your bowels moving so you can eliminate toxins more easily.

These are great for dipping, with cheese (if you include dairy), as an accompaniment or on their own.

I recommend using good quality organic seeds and ground flaxseeds. Be careful with ground flaxseed as cheaper options can become oxidised and have an unpleasant fishy taste.

My favourite version of these is to add 1 crushed clove of garlic, ground turmeric, chilli powder (to your liking) ground cumin, ground turmeric, salt, pepper and a sprinkle of oregano.

Other ideas include mediterranean style using a mix of basil, oregano and thyme or you can add grated parmesan so you have a type of parmesan crisp. Why not try smoked paprika, garlic and chilli flakes. Experimentation is the name of the game. There are so many variations it just depends on the flavours you love and what you have in your cupboard.



1 cup flaxseeds (brown or golden)

1/2 cup ground flaxseed

1/2 cup plus 1 tablespoon water

Flavourings of choice


  1. Mix the flaxseed and ground flaxseed in a bowl
  2. Add the water and mix thoroughly
  3. Leave the flax mixture to soak for 8-12 hours
  4. Add your flavourings along with salt (don’t add salt if you’re using parmesan) and pepper. Mix thoroughly
  5. Pre-heat the oven to 150oC
  6. Split the mixture into two batches
  7. Place half the mixture between two sheets of baking parchment and flatten (or roll) out to the desired thickness. Repeat for the rest of the mixture
  8. Put the sheets onto baking sheets in the oven to dry out
  9. Leave in the oven for 40-50 minutes. Check occasionally to ensure they don’t burn. When they sound crisp when tapped remove them from the oven, place on a rack and leave to cool
  10. Once cool, break the cracker into pieces.
  11. They will keep in an airtight container for at least a week (if they last that long of course)