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Seed Crisps

Seed Crisps
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Total Time: 45 minutes

Hands On Time: 25 minutes

Yield: 8 servings

The combination of seeds and big, flaky salt crystals makes for a standout cracker recipe.

Seed Crisps
Photo/Art by Kindra Clineff


  • 1 pound pizza dough (homemade or store-bought)
  • 1/4–1/2 cup mixed toasted seeds (sesame, sunflower, pumpkin, fennel)
  • Kosher or sea salt (for sprinkling)
  • Flour (for work surface)
  • Extra-virgin olive oil (for baking sheet and cracker tops)


Preheat your oven to 350°. Let the dough come completely to room temperature; then roll it out on a clean, generously floured surface into a rough shape about 12 inches in diameter. Sprinkle the entire surface with toasted seeds and salt; continue rolling the dough out until it’s 1/8- to 1/4-inch thin, taking care not to rip holes in it. Be gentle and let the dough rest 5 minutes if you’re having trouble.

Using a pizza wheel or knife, cut the dough crosswise to create roughly rectangular crackers. Gently peel each cracker from the counter and place on a well-oiled baking sheet, leaving about 1/2 inch of space between them. Brush the tops lightly with olive oil. (You may need to use multiple baking sheets or to bake in batches.)

Bake until crackers are golden and crisp, 20 to 25 minutes. The crackers will continue to crisp as they cool. Store in an airtight container.

Updated Monday, October 28th, 2013
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