Sesame & Poppyseed Crackers

…And it’s over. All the planning, cooking, over-eating, and family time is done. Now…time for a detox. Haha, Just kidding! Time to start planning for December holidays!

These crackers are awesome with some homemade hummus (sweet potato hummus recipe to follow soon!), baba ganoush or with that leftover brie from Thanksgiving (who are we kidding…who ever has leftover brie?!).



Anyhow, these make several dozen so plan to serve them at a holiday party (Ugly Sweater party, anyone?) or nibble away at them slowly as long as they are stored in an airtight container for up to two weeks. Easy, right?

Also, feel free to get creative with the seed combinations. I used Sesame and Poppy because that is what I had on hand but feel free to use all sesame or flaxseed or sunflower…whatever you are feeling!



Sesame & Poppyseed Crackers

adapted from Salty Snacks
  • 2 cups all purpose flour
  • 1/8 cup poppy seeds
  • 1/8 cup sesame seeds
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup water
  • 1/4 cup olive oil


Preheat oven to 375 degrees and lightly grease a baking sheet.

Combine the flour, seeds, baking powder, and salt in a large mixing bowl. Make a well in the center of the dry ingredients and add the water and olive oil. Fold dry ingredient into wet until combined (don’t overmix or it’ll become tough!)



Roll out in sections (I divided my dough into 4 parts) using either a rolling pin or your pasta maker. If using rolling pin, I would just roll as thin as possible or until desired thickness. Cut squares out of the dough using a cookie cutter and move prepared squares to the baking sheets.


Working in batches, cook for 12 minutes or until browned and crisp. As this round is baking, prepare more crackers with the rest of your dough. Repeat until all the dough has been prepared and cooked.

Let cool completely, serve with dips, or transfer to an airtight container for up to two weeks.




  • Reia@thecrueltyfreereview
    November 25, 2012

    I looove crackers with seeds in them and these look so easy to make! Thank you for sharing. I definitely want to make homemade crackers now.

  • Crowdsource Recipe Testing: Holiday Goodies « The Unintentional Vegan The Unintentional Vegan
    December 2, 2012

    […] Sesame and Poppyseed Crackers – If you are having a vegan dip spread or a ‘meat’ and ‘cheese’ tray, then these homemade crackers are a must! They are super easy to make and your guests will appreciate the homemade touch! […]

  • Jerusha
    February 2, 2014

    These turned out great – I added a sprinkle of caraway and they were very Moorish thanks

  • How To Make A Quick & Healthy Cheese Plate [Vegan Option] /// Roasted Curry Sesame Almonds |
    January 25, 2015

    […] If you have the time then you can make your own crackers or bread to really give your plate a personal touch or purchase artisan versions from your favorite […]

  • Sim
    August 5, 2015

    Can I make them on a non stick pan ? I don’t have an oven just a microwave ( that has stopped rotating, so needs to be changed eventually)

  • Goat Cheese Dip With Red Wine Figs
    April 10, 2016

    […] cut veggies (your body will thank you later) but it is also great served with toasted flat bread or homemade crackers. Make sure you pick super fresh and vibrant vegetables for the tray as they are going to be a […]

  • Spiced Sweet Potato Hummus
    April 26, 2016

    […] for a creamy and flavorful dip. Seriously, this stuff is crazy good. And smother it on top of those homemade Sesame and Poppyseed Crackers and you are […]

  • Charlotte
    March 27, 2021

    I made the mistake of using baking soda instead of baking powder, ruined the taste I am afraid. Can see how they would have been good though

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