These little crackers are topped with a mix of sesame, caraway and chia seeds. Serve them with your favourite cheese, spread or dip.

Yield: Makes about 9 dozen.



  • 1 tbsp sesame seeds
  • 2 tsp caraway seed, cumin seed or fennel seed
  • 2 tsp chia seeds or poppy seeds
  • 1/2 tsp kosher salt
  • 1 1/4 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp salt
  • 1/2 cup water
  • 1/4 cup extra-virgin olive oil
  • Water (for brushing dough)


  1. Preheat oven to 400°F.
  2. Combine sesame seeds, caraway seed, chia seeds and kosher salt; set aside.
  3. Combine flour, whole wheat flour and salt in a bowl. Add 1/2 cup water and oil; stir just until combined. Dough will be soft.
  4. Turn dough out onto a lightly floured surface. Knead dough gently 10 times.
  5. Divide dough in half. Roll out each half as thinly as possible. Cut halves into 1 1/2 inch squares. Transfer squares to parchment paper-lined rimmed baking sheets. Prick top of each square a few times with a fork. Brush each lightly with additional water and sprinkle with sesame seed mixture.
  6. Bake until edges are light golden and crisp, about 8 - 10 minutes. Remove from pans and cool crisps completely on racks. Store in an airtight container in a cool dry place for up to 1 week. May be frozen.
Nutritional analysis per 10 crisps:

123 calories, 5.9 g fat, 2.6 g protein, 15.5 g carbohydrate, 1.6 g fibre, 194 mg sodium


If desired, dried rosemary or dried thyme may be used instead of the caraway seed, cumin seed or fennel seed.