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Easy no-roll quinoa crackers that are vegan, gluten-free, oil-free and high in protein! Made with 4 ingredients in little time, you can eat them straight up, or spread with hummus, nut or seed butter, or anything else you like.
Table of Contents
- No Roll High Protein Quinoa Crackers
- Recipe Benefits
- Ingredients for the Easy Quinoa Crackers
- Step by Step Instructions
- Step One: Preheat Oven & Prepare Baking Sheet
- Step Two: Make the Cracker Dough
- Step Three: Spread the Cracker Dough
- Step Four: Bake the Quinoa Crackers
- Add Herbs & Spices
- How to Store the Easy No-Roll Quinoa Crackers
- More Easy and Yummy Crackers to Make:
- Easy No-Roll Quinoa Crackers (V, GF, Oil-free) Recipe
No Roll High Protein Quinoa Crackers
I adore the Fanny Farmer Baking Book. My mother had a copy and I would pore through it back in my high school days, and I baked many cakes, cookies and breads from its pages.
Despite the myriad options of tempting goods (“which one should I bake this weekend???), I remember being completely baffled by one section of the book.
Homemade crackers.
What kind of nut, I wondered, would EVER want to make crackers from scratch?!
Fast forward a few decades, and I am that nut.
But I still have no desire to spend a lot of time making crackers.
What makes these savory crisps different from traditional crackers is that they are gluten-free, high-protein, and RIDICULOUSLY EASY. Yes, that needs capitalization. Easy, as in mix some seeds and cooked quinoa, spread on a baking sheet, and bake.
Homemade crackers like this? I’m all in.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- High in fiber (3.7 g per cracker)
- High in plant protein (3 g per cracker)
- Flourless
- Made with 4 ingredients (plus water & optional salt)
- Quick & easy to make (these are no-roll cracker)
Ingredients for the Easy Quinoa Crackers
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- Cooked, cooled quinoa
- Chia seeds
- Pepitas (green pumpkin seeds)
- Sesame seeds
You will also need some regular tap water and (optional) salt.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Preheat Oven & Prepare Baking Sheet
Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
Step Two: Make the Cracker Dough
In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. Mix in the cooked quinoa, pepitas, sesame seeds and optional salt. Let stand 2 minutes longer.
Step Three: Spread the Cracker Dough
Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch to 1/4-inch thick.
Step Four: Bake the Quinoa Crackers
Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes (I did about 2×2-inch squares; you can do any size you like). T
urn over crackers with a spatula. Place parchment and crackers back on sheet.Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet.
Crackers, complete!
Add Herbs & Spices
If you like, add your favorite herbs and spices to the cracker dough in step two. For example, Italian herb blend, cracked black pepper, smoked paprika, cumin, or rosemary.
How to Store the Easy No-Roll Quinoa Crackers
Store the crackers in an airtight container for 5 days. After that, I recommend storing them in the refrigerator (up to 2 weeks). You can also freeze the crackers for up to 6 months..
Happy baking!
More Easy and Yummy Crackers to Make:
- 3-Ingredient Teff Crackers {vegan, gluten-free)
- 2-Ingredient Almond Flour Crackers {Keto, Vegan, Paleo}
- Almond Oat Chickpea Flour Crackers {vegan, gluten-free}
- Cheese-y Chickpea Flour Crackers {grainfree, vegan}
- Easy No-Roll Almond Flour Crackers (2 ingredients, vegan, GF)
Easy No-Roll Quinoa Crackers (V, GF, Oil-free)
Ingredients
- 3/4 cup water
- 1/3 cup chia seeds
- 3/4 cup cooked, cooled quinoa (see note below)
- 1/3 cup pepitas, green pumpkin seeds
- 1/3 cup sesame seeds
- Optional, but recommended : 1/4 tsp fine sea salt
- Optional: spices, cracked black pepper or herbs of choice
Instructions
- Preheat the oven to 325F (160C). Line a large baking sheet with parchment paper.
- In a medium bowl, mix the water and chia seeds together. Let stand 5 minutes until thickened. Mix in the quinoa, pepitas, sesame seeds and salt. Let stand 2 minutes longer. Stir in any additional spices or herbs.
- Evenly spread quinoa mixture onto prepared baking sheet with spatula until it is between 1/8-inch thick
- Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes (I did about 2×2-inch squares; you can do any size you like). Turn over crackers with a spatula. Place parchment and crackers back on sheet.
- Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet. Store in an airtight container.
Love your no-roll crackers; cancer meds leave me too weak and exhausted to do anything much with a rolling pin. And these crispy nibbles are full of needed nutrition and easy on an outraged stomach, as well as easy to carry with me on the long bus trip to and from the hospital for the treatments. I can nibble these all day long along with sips of hot blended vegetable soups or chilled fruit smoothies, and it makes a huge difference. Since I started with this kind of diet, I’ve actually gained a few kilos and my blood sugar has stabilized, much to the delight of my doctors.
Susan, I am overjoyed that these humble crackers are part of the foods that are making you feel better ❤️. Sending you hope and hugs from Texas 🌻
The recipe is interesting. I made it this morning. I added oregano to the recipe (1/2 teaspoon, dry) and it hardly registered. If I make the recipe again I’ll add more or try another spice/herb. I’m concerned to store it in the fridge and lose its ‘crispness’. I know that chia is a nutritionally dense found, but I have a hard time believing that one cracker has 51 calories. How is the nutrition info arrived at?
Hi Paula,
The crackers will not lose crispness in the refrigerator so long as they are stored inna airtight container of some kind. Moisture, not cold, is what will lead to a lack of crispness.
Regarding calories: I use a nutritional calculator (built into my recipe cards). The recipe makes 20 crackers, so it is all of the ingredients’ calories divided by 20. Nuts and seeds are nutritionally dense, so they are higher in calories. Different nutritional sources vary the calories slightly, but here is the calorie breakdown for these crackers:
272 chia
249 pepitas
275 sesame seeds
205 1/4 cup uncooked quinoa (used to make 3/4 cup cooked)
That equals 1001. 1001/20=50.05, round up to 51 calories.
Cheers 🙂
Amazing recipe – added flaked salt. So glad I discovered you!!!
So happy you are here, Ellen! Glad you like the crackers ☺️
I made this recipe and these crackers are amazing!!! Next time I will add a dash more salt. Thank you!!
That’s great, Kim! So glad you like them! 🙂
These crackers are so delicious 😋.
I am so glad that you like the, Diane!
These are just the high protein snack I was looking for! But how do you keep them crispy?
Excellent, Cathie! Mine stay crisp so long as I store them in an airtight container.
These crackers are delicious. I love them.
I am so glad that you like them, J!
Have you ever added honey to this? How would I change the recipe for honey? I’d like a sweet version. Thank you, can’t wait to try! Or, maybe I just use a dot of honey on top when fully cooked.
Hi CB,
I have not but that sounds intriguing. I would just be careful about burning (watch closely:))
Hi Camilla,
Thanks for all your efforts coming up with these innovative and delightful recipes! This one is going into my regular rotation.
This is my new go to cracker recipe, the whole family loves! I added cumin and coriander seeds and thyme
Yay! So glad, Zehra!
Hi! I made this and really fantastic! Thank you! The only thing is that the baking sheet stuck on the downside of the crackers, so I couldn’t turn it. Then we ate all of them plus a little paper. 🙂 Probably I did something wrong, I am not a big cook. 🙂
These turned out great! They are easy to make, I really hate rolling dough recipes because I can’t quite get all of the dough to be the same thickness. Healthy, easy, crunchy and also nut free which allows my kids to have them at school, win, win, win 🙂
Yay!!! I am so happy they were a success, Yasmeen!
I can’t wait to try these. How much dry quinoa do you need for 3/4c cooked quinoa?
Hi Sajida! 1 cup quinoa produces about 3 cups cooked quinoa, so about 1/4 cup to produce 3/4 cup cooked 🙂
Thank you so much for such a healthy yummy recipe!!!
I love this recipe! I have made substitutions based on available ingredients (for instance replacing the quinoa with cooked couscous) and change up the seasoning and it works perfectly every time!
That is so wonderful to hear, Sandra! Thank you so much for taking the time to let me know, too.
These crackers are fantastic! I have a ton of food intolerances and this is the only recipe I could find that I could eat, and to my delight, are totally delicious! I eat them for breakfast with hummus. Stored in an airtight container, they stay crispy and crunchy for at least 3 days- they never last longer than that before I eat them all! 😂
So very happy that these are such a success for you, Carly, whoohoo!
Just made and live the crunch of these!
I am so glad to hear it, CR!
Thanks for sharing this recipe. Intended to bake and store but ended eating each tray it was baked. I used my airfryer so it was very fast.
Been there, Normah! 🙂 Happy to hear you like them!
Recipe was great and turned out amazing
Only problem I had after 2 hours when it was on my table started to loos it’s crispness
And after 1 day when I put them iin a close container they are soft .
Is there any way to keep their crunching??
Thanks
Hi Leyla,
Oh no, so sorry to hear that. I suggest leaving the crackers in the oven (turn off the heat when done) to let them further dry out before storing them. That should ensure they stay crisp 🙂
These look so good and are exactly what I need for my no grain diet …I’m going to be making these asap . Much love…
I was looking for a savory granola recipe the other day and found these… super excited about them, as I work 13 hours/day for a week at a time. I try to prep some ‘power food’ (like homemade granola, and these) ahead of time, as I have almost no access to healthy food while I’m working. I am making them right now as I write this.. question: when it came time to cut and flip them, they stuck to my parchment paper, and I lost a great deal of my seeds on the parchment paper. I tried to recoup it by scraping it off and pressing it back into the softer sides of the crackers, but couldn’t get too much of it off… any tips for what I might have done wrong or how to prevent this? I feel like I just lost alot of money on my parchment paper. By the way, I added a little sumac & z’aatar as my spices and then sprinkled a little Himalayan sea salt on top (like crackers have)…from tasting what was stuck to the parchment, I can tell you already they are delicious!
Also, any other recommendations for fast/easy/healthy things to make for work? (I’ll take a look through your site too).
I used a metal flipper (they’re usually a little thinner than plastic) and eased each cracker off individually. There were the odd crumbs, but overall they came off cleanly for me. I hope that helps!
I made these today! But with a few modifications based on what I had in my kitchen. I used toasted sesame seeds because I didn’t have regular and added a nice smoky taste to the quinoa. I also used coarsely ground flaxseed in place of chia because I finished up my chia the other day. Finally, I used my dehydrator because my oven was in use and I didn’t have parchment paper. But everything turned out great! I also LOVE this website! I had twins a few months ago and live on easily grabbable foods like Clif bars (but so expensive!). Both my babies have dairy sensitivities and nearly every other bar on the market has milk in some form. So happy I found these recipes and excited to try them all out!
You made my day, Stephanie!!!!!! So glad you found the site!!!
They turned out to be fantastic! My husband “Mr. I Hate Health Food”” went nuts over them!
He loves the crunchy, crispy, nutty flavor. We have been looking for a healthy cracker alternative.
I paired them with homage Spinach Yogurt dip.
Yum! Thanks!
I have your quinoa book and absolutely love it!! Thanks for highlighting this recipe, I hadn’t seen it yet. I want to try it out on my 2-1/2 yr old granddaughter 🙂
Thanks so much, Tracy! Hope you give these a try (they are not in the book–apparently, I was not satisfied with 500 quinoa recipes :))
excellent, Erin! 🙂
Thanks, Camilla! I have your coffee mug muffin on my list to do…!!
I meant to add: these are naturally vegan and gluten-free, too!