These golden, crispy seed crackers — or Norwegian Crispbread (Knekkebrød) — are the kind of thing you make once and then wonder why you ever bought crackers from the store. They’re light but hearty, nutty without any nuts, and have the perfect crunch for snacking or serving alongside a cheese board.
And the best part? They’re unbelievably simple to make. Just stir the ingredients together, spread them out on a pan, bake, and you’re done. This batch takes me no more than 10 minutes of hands-on time — the oven does the rest.
Why This Recipe Works
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No flour needed – Cornstarch and chia seeds do the binding work.
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Nutrient-packed – Pumpkin, sunflower, flax, sesame, and chia seeds each bring their own flavor and health benefits.
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Versatile – Works for breakfast, lunch, snacks, or with a full dinner spread.
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Make-ahead friendly – They keep beautifully, so you can make a big batch and enjoy all week.
A Nordic Pantry Staple
In Norway and Sweden, crispbread isn’t just a snack — it’s a form of bread. You’ll see it at breakfast with cheese, at lunch with smoked fish, and at dinner alongside soup or salads. Traditionally, rye flour is the base, but this gluten-free twist uses cornstarch instead, making it a great option if you avoid gluten but still want that authentic, hearty texture.
Ingredients You’ll Need
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Pumpkin seeds (pepitas) – Mild, nutty, and full of crunch.
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Sunflower seeds – Add earthiness and a toasty flavor.
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Flax seeds – Slightly sweet and great for binding.
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Sesame seeds – Nutty and aromatic, especially when baked.
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Chia seeds – Help bind everything together.
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Cornstarch – Acts as a gluten-free binder.
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Canola oil – Gives crispness and helps with browning.
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Boiling water – Activates the chia and helps bring the mixture together.
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Sea salt – For seasoning and a little bite on top.
How to Make Norwegian Seed Crispbread
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Prep the oven and pan – Preheat to 275°F. Line a rimmed baking sheet with parchment paper.
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Mix the dry ingredients – Combine all seeds, cornstarch, and salt in a large bowl.
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Add wet ingredients – Stir in boiling water and oil, mix well, and let sit for 10 minutes so the chia seeds can work their magic.
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Spread the mixture – Use a small offset spatula (or the back of a spoon) to spread the dough into a thin, even layer on the prepared pan.
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Bake – Sprinkle with extra sea salt and bake for about 90 minutes until golden and crisp. Rotate the pan halfway through if needed.
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Cool and cut – Let it cool on the pan until just warm, then transfer to a rack. Break into rustic pieces or cut into squares with a serrated knife.
Expert Tips
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Thin is key – The thinner you spread the mixture, the crispier your crackers will be.
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Dampen your spatula – If the mixture sticks while spreading, a little water on the spatula will make it easier.
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Rotate the pan – This helps if your oven browns unevenly.
Variations
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Herb boost – Add dried rosemary, thyme, or oregano for extra aroma.
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Spicy kick – Mix in a pinch of chili flakes.
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Seed swap – Try hemp seeds or black sesame seeds for a different look and flavor.
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Sweet twist – Sprinkle with cinnamon and a little coconut sugar before baking for a breakfast cracker.
FAQ
Are these seed crackers vegan?
Yes — no dairy, eggs, or animal products here.
Are seed crackers good for you?
They’re nutrient-dense, full of healthy fats, protein, and fiber from the seeds.
How do I store them?
In an airtight container at room temperature for up to 2 weeks.
Can I freeze them?
Yes — freeze in a sealed bag or container for up to 3 months.
What to Serve with Seed Crackers
These crackers go with almost anything:
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Sliced cheese and cured meats
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Smoked salmon or pickled herring
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Hummus, tapenade, or baba ganoush
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Soft cheeses like goat cheese or brie
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Sweet toppings like jam or honey
Norwegian Crisp Bread
If you’ve never had the pleasure of biting into homemade Norwegian crispbread (Knekkebrød), you’re in for a treat.
Ingredients
- ½ cup raw sunflower seeds
- ⅓ cup sesame seeds
- ½ cup flaxseeds
- 2 tablespoons chia seeds
- ½ cup raw pepitas (pumpkin seeds)
- ⅓ cup cornstarch
- ½ teaspoon salt
- 3 ½ tablespoons canola oil
- ¾ cup boiling water
- Flaky sea salt, for sprinkling
Instructions
- Begin by heating your oven to 275°F (135°C) and lining a large rimmed baking sheet (about 13x18 inches) with parchment paper.
- In a mixing bowl, combine all the seeds, cornstarch, and salt. Drizzle in the oil, then pour in the boiling water. Stir well until the mixture is fully combined and slightly thickened. Let it rest for around 10 minutes so the seeds can absorb the liquid.
- Spread the mixture evenly over the prepared baking sheet, aiming for a thin, uniform layer. A small offset spatula works wonders here—dampening it lightly with water can help smooth the surface. Sprinkle generously with flaky sea salt.
- Bake for about 90 minutes, rotating the tray a couple of times to ensure even browning. You’re looking for a crisp, golden finish.
- Once baked, slide the parchment with the cracker sheet onto a wire rack and let it cool completely. Break into rustic shards for a casual feel, or cut into neat squares with a serrated knife for a tidier look.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 87Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 231mgCarbohydrates 4gFiber 2gSugar 0gProtein 2g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Once you make these Norwegian seed crackers at home, you’ll see just how easy and rewarding they are. They’re crisp, flavorful, and endlessly adaptable — the kind of thing you keep on hand for quick snacks, cheese boards, or a light lunch. Every bite brings that nutty, toasty seed flavor that keeps you reaching for just one more piece.
Try other Crisp recipes: