Sun-Dried Tomato & Basil Crackers

by Jill Dalton

These Sun-dried Tomato and Basil crackers are the perfect snack to satisfy a serious CRUNCH craving! They are delicious on their own but even better when dipped in hummus or one of my amazing salad dressings.

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Sun-Dried Tomato & Basil Crackers

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.6/5
( 31 voted )


1/2 cup (66g) sunflower seeds
1/2 cup (66g) pumpkin seeds
1/4 cup (43g) chia seeds
1/4 cup ( 43g) flax meal or seeds
1/4 cup (13 g) sun-dried tomatoes, diced *
1/2 teaspoon onion powder
2 teaspoons basil
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup (118ml) water
*note:  If using sun-dried tomatoes that are in oil: drain off oil and then blend the tomatoes with the water


  1. Preheat oven to 325°F (162°C)
  2. Grind all the seeds and sun-dried tomatoes together in a blender until it is a uniform flour mixture.
  3. Pour mixture into a mixing bowl and stir in the spices.
  4. Stir in the water until mixture clumps together.
  5. Place mixture onto a parchment lined baking tray.
  6. Place another piece of parchment paper on top.
  7. Press down flat with your hands first and then roll out with rolling pin until it is a consistent thinness.
  8. Peel top layer of parchment paper off.
  9. Bake for 20 minutes.
  10. Flip.
  11. Score with a knife or pizza cutter into the desired cracker shapes.
  12. Bake for 20 minutes.
  13. Let cool.
  14. Break apart crackers and store in an airtight container in the fridge for up to 2 weeks.
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