1/2 cup pumpkin seeds (pepitas)
1 cup ground flax seeds
1/3 cup sesame seeds
1/4 cup chia seeds
1 tsp salt
1 1/4 cup water
Herbs and spices Add up to 2 tbsp of your favorites. I added 1/2 tsp ground garlic, 1/2 tsp ground onion, 1 tsp dried thyme and 1 tsp dried basil
Preheat your oven to 200 degrees fahrenheit.
Add the pumpkin seeds to a food processor and pulse several times, until it resembles coarse sand.
In a large mixing bowl, add the pumpkin seeds and all remaining ingredients. Stir together for a minute, until the seeds start to gel together.
Get two 11x17 baking sheets and set aside. Place half the mixture on a large piece of parchment paper. Place another piece of parchment paper on top and roll to your desired thickness. Repeat with the other half.
Use a knife to score the mixture into evenly sized pieces.
Place the parchment sheets with the cracker mixture onto the baking sheets and cook for 2 1/2 to 3 hours or until fully dehydrated, rotating the pans half-way through. Allow crackers to cool completely, then break apart.