Seedy seaweed aquafaba crackers

Snacks

August 8, 2024 | by Hawnuh Lee

Whether you’re looking to dip into some walnut beet hummus or you’re wondering what to do with your excess aquafaba from making scratch chickpeas, these seedy seaweed aquafaba crackers are the snappy snack you need. (And totally gluten-free) Packed with seed-y goodness and lots of flavor, I found myself eating half a tray of this new fav crunch before remembering I was supposed to document. That good, I promise.

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Aquafaba, also known as liquid gold, is a versatile addition to baked goods, soups, and more. Not exactly 100% liquid, this viscous pour is absorbed by the seeds in the cracker mixture, giving a hit of depth and making the most of our leftovers. The seaweed, flax, and chia soak up the aquafaba and create a unique cracker base. I’ve added in a kick of red pepper flake for some extra heat.

You can drop in just about any savory herb to elevate your crackers. I loved the addition of Thai basil from my small herb garden to lighten the flavor. Feel free to experiment and make sure to spread your cracker mixture thin! Patience is key.

Seedy seaweed aquafaba crackers by Hawnuh Lee

Snappy, nutritious snacking you can enjoy with just about any dip or on their own! A great, gluten-free cracker alternative.

makes: approx 6 servings | prep time: 5 min | cook time: 40 min | total time: 45 min

seedy seaweed cracker being held up to camera

Ingredients

3 nori (seaweed) sheets
1/3 cup sunflower seeds, raw
1/3 cup flax seeds
2 tbsp ground chia seeds
3-4 scallions
2 garlic cloves
3-4 sprigs savory herb, I used Thai basil
1/2 tsp red pepper flake (try upping the heat if you like spicy!)
1/2 tsp kosher salt
1 cup aquafaba

To-Do's

Preheat oven to 325.
Using scissors, cut your nori strips lengthwise along the perforated lines. Turn, and cut into approx 1/2″ pieces and drop into a large mixing bowl.
Add remaining dry ingredients (sunflower seeds, flax seeds, ground chia seeds, red pepper flake, kosher salt).
Slice scallions thinly, add to bowl.
Mince, or chop garlic finely and add to bowl.
Roughly chop herbs and add.
Mix ingredients. Add aquafaba and combine until everything is thoroughly coated.
Line a large baking sheet with parchment paper or use a silpat.
Pour mixture out onto sheet and using a spoon or spatula, spread your mixture out even from the middle. You’ll want to spread as evenly as possible, about an 1/8″ thick, making sure not to leave any holes. Take your time and aim for a rustic shape.
Bake for 40-45 minutes. Edges should be crispy and middle hard. If needed, turn pan and bake an additional 5-10 minutes.
Let cool 10 minutes.
Using a spatula or ideally a cookie spatula (stainless steel), carefully separate the cracker from the parchment paper or silpat. Let crackers break organically as you pull off. If you find any undercooked areas, flip crackers over and bake an additional 5 minutes, as needed.
Stack and enjoy! These go great with walnut beet hummus or carrot top + kale dip.
Keeps well in an airtight container for about a week.