22 large or 44 small
- ½ cup chia seeds
- ½ cup sunflower seeds
- ½ cup pepita seeds (pumpkin seeds)
- ½ cup sesame seeds (or flax seeds)
- ½ cup hemp seeds
- 1 tablespoon “21 Seasoning”
- ¼ teaspoon sea salt
- 1 cup water
- 1 large garlic clove, finely grated
- Preheat the oven to 300ºF.
- Line a large baking sheet with parchment paper.
- In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, sesame seeds, 21 seasoning and salt.
- Add the water and the garlic.
- Stir until combined.
- Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. (After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.)
- With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet into a large rectangle.. about 1/8 to 1/4 inch thick. With a knife, divide the rectangles into 4 even pieces.
- Bake for 35 minutes.
- Remove from the oven and carefully flip each piece with a spatula.
- After flipping – carefully cut each piece into the size cracker you want it to be.
- Bake for 25 to 35 minutes more, until lightly golden around the edges.
- Watch closely near the end to make sure they don’t burn.
- Let cool completely on the pan
By dividing the sheet of “dough” into 4 pieces, it makes it easier to flip over at the midway point.
When you cut the crackers while they’re still slightly pliable (at the midway point) you have a much neater cracker than trying to break them up into crackers at the end… because at the end, they’re so crispy, they crumble.
Store in an airtight container or jar on the counter for up to 2 weeks or freeze for up to 1 month.
If the crackers soften while storing, toast them in the oven on a baking sheet at 300F for 5-7 minutes. After cooling, this should return them to their former crispiness!