Healthy gluten-free seed crackers. They have just enough cheese to give them great crunch and a hit of paprika and cayenne to keep things interesting. Perfect for your holiday cheese tray! —Olaiya Land | Milly's Kitchen
Place all the ingredients in a large bowl and stir to combine thoroughly.
Line an 18x13-inch sheet pan with parchment paper and pour the seed mixture onto the pan.
Spread the mixture as thinly as possible using a flexible spatula then use your hands to gently pat the mixture to the very edges of the pan. Make sure the cracker base is even and as thin as possible. If the crackers are too thick, they won’t dry out properly and stay crisp
Bake for 20 minutes.
Remove the pan from the oven. Loosen the par-baked seed mixture from the parchment (it will have baked into one large cracker) using a thin metal spatula or butter knife.
Cool for five minutes or until you can handle the crackers, then fold or cut them to whatever size you like. I like to fold and tear the crackers for a more rustic look and I aim for roughly 2x2-inch pieces.
Transfer the par-baked crackers to a plate while you place a metal cooling rack inside the sheet pan.
Place the crackers on the cooling rack, overlapping as little as possible, then return them to the oven. Bake for 30 minutes longer, rotating the crackers as necessary for even browning.
Cool completely before transferring them to an airtight container. Your crackers will keep for about a week.
NOTE: You can use virtually any seeds in these crackers. The version above yields more neutral-tasting crackers that will accompany all variety of toppings. But I've made them before swapping out some of the seeds for spices (fennel seeds, mustard seeds, cumin seeds, nigella seeds, etc.) and with different ratios of seeds. Just pull out a 2-cup measuring cup and fill it with whatever seeds you like. Keep in mind that spices should be used in moderation since they're so strong (maybe 1-3 tablespoons total). Other than that, the sky's the limit.
NOTE: The same goes for cheeses. Personally, I would keep the parmesan since it lends a nice sharp, nutty saltiness that works well with the seeds. But any other dry cheese would work in place of the cheddar. I'm going to try aged gouda in my next batch of crackers, maybe with a few caraway seeds strewn in...