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Photo of Chilli and fennel crackers by WW

Chilli and fennel crackers

Total Time
40 min
20 min
20 min


Pumpkin seeds (pepitas)

cup(s), (50g), pepitas

Sunflower seeds

cup(s), (50g)

Almond meal

1 cup(s), (120g)

Fresh thyme

2 tbs, finely chopped

Chia seeds

2 tbs, black variety

Sesame seeds

2 tbs

Fennel seeds

1 tbs, lightly crushed

Dried chilli flakes

1 tsp, dried

Grated parmesan cheese

2 tbs

Olive oil

2 tbs


1 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Lemon juice

1½ tbs


  1. Preheat oven to 170°C or 150°C fan-forced. Line a baking tray with baking paper.
  2. Process pepitas and sunflower seeds in a food processor until finely chopped. Place pepita mixture, ¼ cup (60ml) water and remaining ingredients in a bowl and stir to combine (mixture should be slightly sticky, add more water if necessary).
  3. Spread mixture over prepared tray to form a 3mm-thick rectangle (about 28cm x 23cm). Bake for 12–15 minutes or until firm to touch.
  4. Using a small, sharp knife, cut cracker into 20 pieces. Turn each piece over and bake for 5–10 minutes or until golden and crisp. Cool on tray before serving.


SERVING SUGGESTION: Low-fat tzatziki dip. TIPS: Suitable to store. Keep crackers between sheets of baking paper in an airtight container for up to 5 days. Add it: 1 tbs finely chopped rosemary in Step 2. Swap it: Sesame seeds for nigella seeds.