DIY Seed Crackers. Absolutely obsessed with making these in my van

I'm not a food blogger. I'm a woman living in a van who needs snacks that don't require a full kitchen, won't go bad if it gets a little hot out , and actually taste good! These seed crackers are all of that.

I've been making the base recipe for a while now; and lately I've been experimenting with variations, and this week I did two flavors at once: one with Trader Joe's Aglio Olio seasoning, and one with grated Mexican cheese and cracked black pepper. Ive also used Everything Bagel seasoning and just flaky sea salt, every variation has been so yummy, you can really add whatever you want to them for seasonings!

Why Seeds?

Seeds are one of the most van-life-friendly foods out there. They're shelf stable, calorie dense, full of healthy fats and minerals, and they take up almost no space. I keep a little collection going — sunflower, pumpkin, sesame, flax, hemp — and these crackers are one of my favorite ways to use them up.

They're also just really satisfying and easy to make.

The Recipe

Makes 2 mini baking sheets worth of crackers

3 Tbs raw sesame seeds

1 Tbs black sesame seeds

1 Tbs hemp hearts

1 Tbs ground flax seed

1/4 c. raw pepitas (pumpkin seeds)

1/4 c. raw sunflower seeds

1/4 c corn starch

1 Tbs olive oil

1/2 C boiling water

seasonings to mix in and top with!

Directions: Add all ingredients to bowl, mix well and let sit 10-15 minutes to thicken.

Spread or press thinly on parchment, sprinkle with additional seasonings or salt if desired.

Air Fry @350 for 30-40 minutes, rotating trays half way through for even browning, crackers should be crisp when you take them out, cool before breaking.

Variation 1: Aglio Olio

Sprinkle Trader Joe's aglio olio seasoning generously and mix into dough. The garlic and herbs toast right into the crackers and the whole van smells incredible. These are great with hummus, olive oil, or honestly just by themselves.

Variation 2: Cotija & Black Pepper

I happened to have some Cotija cheese hanging around in my fridge so I crossed my fingers and dumped a pretty gernerous amount in the seed dough. This isnt a melty cheese but it did brown up and get crispy nicely! Think: van-made Cheez-It energy. These disappeared embarrassingly fast.

A Few Tips

Press thin. The thinner you get the dough, the crispier the cracker. I use a layer of parchment and a flat bottom glass to press the dough flat.

Let them cool fully. They crisp up as they cool. If you eat them straight out of the oven (I always do) they'll seem softer than they end up being — give them 10 minutes.

Mix your seeds. There's no wrong combination. I usually do whatever I have on hand. Sesame adds a nice nutty flavor, flax adds a little earthiness, pumpkin seeds add crunch.

Van Life Notes

I make these on my little countertop and bake them in my convection oven — totally doable in a van kitchen. The whole process takes about an hour start to finish including bake time, and cleanup is minimal. These keep well in a sealed container for a week, which makes them great for road trip snacking, although mine only last a few days before I need to whip up another batch!

Luna usually appears about 30 seconds after these come out of the oven. 🐾

What I'd Pair These With

• Hummus + sliced cucumbers

• Avocado smashed with lemon and salt

• Honestly just eaten directly out of the oven

These are the kinds of recipes I love — the ones that feel like almost nothing to make but are also healthy and satisfying! If you make them, tell me which variation you went with

— Carmie 🌿🐾