Leftover roast pumpkin and a handful of pantry seeds? This is how you turn them into something seriously good.

These crackers are crisp, nutty, and packed with deep umami from miso, the kind of snack that feels a bit fancy but is incredibly simple to make. Just blend, spread, and dehydrate.

Perfect for cheese boards, dips, or an easy grab-and-go snack, they’re a great way to use what you already have and create something that feels completely new.

Ingredients

•            1 cup roasted pumpkin

•            ½ cup sunflower seeds

•            ¼ cup ground flaxseeds

•            3 tbsp chia seeds

•            3 tbsp sesame seeds

•            2 tbsp olive oil

•            1 tbsp miso paste

•            Pinch of salt (for topping)

Method

1. Make the base mixture
In a food processor, combine the roasted pumpkin, sunflower seeds, ground flaxseeds, chia seeds, olive oil, and miso paste. Blend until a thick, spreadable mixture forms.

2. Add sesame seeds
Stir through the sesame seeds at the end (this keeps some texture and crunch).

3. Prepare the tray
Lightly oil a solid dehydrator tray.

4. Roll out evenly
Place the mixture onto the tray, cover with baking paper, and use a rolling pin to spread it thinly and evenly (about 2–3mm thick).

5. Season
Remove the top paper and lightly sprinkle with salt.

Dehydrate

•            Dehydrate at 70°C in your Ezidri for approximately 6-8 hours

•            Crackers are ready when they are completely dry and crisp

Finish

•            Break into rustic crackers once cooled

•            Store in an airtight container

Storage

•            Keeps well for 1–2 weeks in an airtight container

•            If they soften, just pop back in the dehydrator for 30–60 minutes

Serving Ideas

Perfect for:

•            Cheese boards (especially with soft cheeses or nut cheeses)

•            Dips like hummus or baba ganoush

•            Crushed over salads for crunch

•            With avocado + lemon + chilli flakes for a quick snack