Ingredients
Method
- In a large bowl, combine the seeds, psyllium husk, and spices. Add hot water and mix well. Let it sit for about 15 minutes until it becomes thick and gelatinous.
- Preheat the oven to 325°F.
- Line a large baking sheet with parchment paper and pour the mixture onto the center. Using a silicone spatula, spread it out into a thin, even layer, aiming for roughly a 10" x 15" rectangle (about 3mm thick).
- For a neat look, you can optionally score the surface into squares using a pizza cutter. You can do this right at the start or wait until it is halfway through baking.
- Bake at 325°F for 25 minutes.
- Rotate the tray to ensure an even bake, then return it to the oven for a final 20 to 25 minutes until the pieces are lightly golden and crisp.
- Let them cool completely. They will crisp up significantly as they cool.
Notes
- For extra crispiness, after cooling, you can break the crackers apart and return them to a low oven (around 250°F / 120°C) for another 10-15 minutes, if they feel slightly soft in the middle. - Storage: Store completely cooled crackers in an airtight container at room temperature for up to 2 weeks. They can also be frozen for up to 2 months and thawed at room temperature. - Variation: Add a pinch of cayenne pepper or red chili flakes for a spicier kick!
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.