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Sage & Chia Crackers

Whether for a casual evening at home, or as part of the spread at a holiday party, these crackers make a nice addition to the table. They have a rich and filling quality from the healthy fat and fiber in the chia, while the fresh sage provides depth and a touch of bitter to bite through and help digest the fat in the rest of your snack. Super simple to make with a decadent look and flavour that you want in a seed cracker, with a good crunch.

Crackers are a typical part of the western diet- and an excellent way to transport yummy dips, salsas, and appetizer delectables into our mouths! One thing we hear quite often in WildFit from clients formerly dependent on cardboard boxes of crackers is “I miss having a quick, easy, crunchy snack!”  Well here it is in under 30 mins.

The key to WildFit crackers is, there is no gluten, so we depend on egg or mucilaginous fiber in seeds to glue the crackers together, creating that crunch when you break them apart. Unfortunately this fiber can also be a sticky nightmare if you don’t know how to work with it. So, just like in any other artform, if you want to create a masterpiece, you need the right tools.


The tools required for this recipe are silicone sheets- which are essentially reusable parchment paper. If you don’t already have some, consider investing- they will save you time and headaches in your journey through alternative baking. You will also need a baking sheet and rolling pin to get those crackers evenly thin and smooth.

These crackers come together quite quickly, and are a good base for any flavour you would like. The sage pairs really well with delicately flavoured dips made from sweet vegetables (carrots, squash, etc.) as well as meat appetizer toppings, mushrooms and anything flavoured with thyme, marjoram, rosemary, garlic, onion, oregano, parsley, and bay leaf. However, if you want to switch it up, change out the sage for any herbs and spices you like best.

Begin by preheating your oven to 350 degrees celsius.

Lay your silicone sheet over the baking tray to make sure you can work fast.

Next, combine the almond flour, chia seeds, salt and pepper in a medium bowl, and blend together well, removing any clumps. Most importantly ensure that the chia seeds look evenly distributed.

Crack your egg into a small bowl, and whisk with a fork, sprinkling in the gelatin crystals as you go. The gelatin works by providing a bit more glue, and preventing them from going stale out of the fridge for a few hours. Before the gelatin begins to react, pour the egg into the dry bowl of ingredients, and mix together well with a spoon or fork.

Grease your clean hands with a bit of avocado oil and knead the dough together, pressing out any air pockets, making sure the egg is evenly distributed throughout. This will take a couple minutes.

If it seems like there is not enough moisture, add a bit of cold water, one teaspoon at time- 2 teaspoons is enough.

Plop the dough ball onto your silicone sheet, and start to spread it into the four corners. Place another silicone sheet over the dough (or parchment paper as a second option) and begin to roll it out thin. You should aim for ⅛ of an inch or so. Peel the sheet off and admire your work, then with a sharp knife, cut the pieces that don’t contribute to the rectangle and move them to the sides that are lacking. Press the dough together, lay the sheet over again, and roll out a second time.

Finally, score the crackers into the sizes you would like so that they will break apart more easily after baking. Finally, place the tray in the oven and allow them to bake for 15 minutes. If your oven is particularly hot, make sure the oven rack is in the center of the oven. You want to be able to remove the tray from the oven and flip the crackers over, so no moisture is stuck on the bottom (which would result

 in gummy crackers.) Once, flipped, bake for another 5-10 minutes until the edges are golden and they are quite crispy.

Allow them to cool completely on a baking rack, then store in an airtight container for up to a week. And there you have the best of both worlds- a crunchy cracker that is Spring approved and free of unsupportive foods.


Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 mintes

Serves: 12


½ C almond flour
½ C chia seeds
¼  tsp salt
⅛ tsp pepper
1 lrg egg
1 tsp gelatin powder
2 Tbsp fresh sage, chopped fine (can use rosemary, oregano, or herb of choice.
1-2 tsp of water


Preheat your oven to 350 degrees celsius

  1. In a medium bowl, whisk together the almond flour, chia seeds, salt and pepper
  2. Chop herb of choice finely. Choose one that is quite oily and has rich flavour
  3. In a small bowl, mix gelatin into egg, and pour quickly into dry mix, and combine well
  4. Sprinkle in the chopped herbs, and knead to combine well into the dough
  5. Add 1-2 tsp of water as needed. Dough should be quite firm, but malleable.
  6. Spread dough onto a silicone sheet on a baking tray, cover with parchment or another sheet and roll out thin
  7. Cut excess dough and move, in order to create a rectangle of dough. Score the rectangle into squares of your choice
  8. Bake for 15 minutes, remove from oven and flip with a spatula. Bake for another 5-10 minutes until edges are golden and crackers are crunchy.Did you enjoy these delicious crackers? Check out the other recipes in our Living WildFit Cookbook.  

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