These simple, gluten‑free crackers come together with just a few pantry staples. The chia seeds act as both a binder and a boost of fiber, creating a crisp, satisfying cracker that’s perfect for dipping or enjoying on its own.
Ingredients
1 cup (125 g) oat flour
3 tablespoons chia seeds
½ cup water
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon dried oregano (optional)
1–2 tablespoons additional water, if needed
Instructions
Hydrate the chia seeds: In a small bowl, combine the chia seeds and ½ cup water. Stir and let sit for 10–15 minutes until a thick gel forms.
Make the dough: In a separate bowl, whisk together the oat flour, salt, and oregano (if using). Add the olive oil and the chia gel. Mix until a workable dough forms. If the dough feels too dry, add 1–2 tablespoons of water.
Roll out: Place the dough between two sheets of parchment paper or on a lightly floured surface. Roll to about 2–3 mm thick.
Cut and prick: Cut into squares or desired shapes. For a classic look, prick each cracker with a fork.
Bake: Preheat oven to 350°F (180°C). Transfer the crackers to a parchment‑lined baking sheet. Bake for 15–18 minutes, until golden and crisp. Watch closely near the end to prevent burning.
Cool and store: Let the crackers cool completely on a wire rack before storing in an airtight container.
Tips & Variations
Swap oregano for rosemary, thyme, cumin, or your favorite dried herb.
For a crunchier texture, substitute part of the oat flour with whole wheat or rice flour.
Sprinkle seeds (sesame, poppy, or extra chia) on top before baking for added crunch.
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