Husk crackers are baked from chickpea and lentil flour, flax, chia, and sunflower seeds. Real fiber, real protein, no seed oils, no nonsense on the label.
The label doesn't lie
Typical cracker values are approximate industry averages for a standard wheat cracker serving.
The lineup
The one that started it. Toasted chickpea and lentil flour, a clean hit of sea salt.
Rosemary and thyme baked in, black pepper on top. Pairs with everything on a cheese board.
Sesame, poppy, garlic, onion. All the bagel-shop flavor, none of the refined flour.
Bright citrus and slow-building heat. The one that disappears first.
How it's made
Step 1
Chickpeas, lentils, and ancient grains are milled into a protein-rich flour base, no refined wheat filler.
Step 2
Flax, chia, and sunflower seeds fold in for crunch and a real dose of bio fiber, not a bran dusting on top.
Step 3
Baked low and slow in small batches. No seed oils, no frying, no shortcuts.
Grab a variety box and taste all four flavors of Husk.