Seeded crackers

Time 20 minutes
Yields Makes 60 crackers
Seeded crackers

Heat the oven to 350 degrees. Lightly grease two baking sheets. Combine the seeds in a shallow bowl or on a plate.


Whisk together the egg, 2 tablespoons of water, salt and pepper to make an egg wash. Brush the egg wash onto the tortillas, then dredge each tortilla in the seed mixture to coat.


Place the seed-coated tortillas onto the baking sheets and with a pizza cutter, using an “M"-shaped motion, cut each tortilla into long triangular wedges. Bake for 10 minutes, until crispy and lightly golden.

From Susan Feniger and Mary Sue Milliken.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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