Ingredients

all seeds raw and possibly organic

• 40 g chia seeds
• 1/2 cup / 120 ml water
• 40 g pumpkin seeds
• 40 g sunflower seeds
• 20 g hemp hearts
• 20 g sesame seeds
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon Harissa spice mix

Instructions

In a bowl, stir well the chia seeds with the water. Stir again after a couple of minutes. Let rest 10 minutes, until the seeds have absorbed all the water (a longer time is fine).

Heat oven to 300 F / 150 C. Cut a piece of parchment paper that is as large as a baking sheet. Cut another piece of parchment paper (or of wax paper) of the same dimensions.

Add all the other ingredients to the bowl with the soaked chia seeds and stir well.

Place the parchment paper on your working surface. Empty the bowl on it and use a spatula to spread the seed mix into an even layer.

Place the other sheet of paper over the seed mix and use a rolling pin to roll into an even thin layer, trying to make a rough rectangle that will fit the baking sheet (in my case, 11 x 13 inches / 28 x 33 cm). If you have excess seeds in one place, use a spatula to move them where you have more space to fill. Roll until the rectangle is no more than 1/8 inch / 3 mm thick. Peel away the top layer of paper. Transfer the bottom layer with the seeds to the baking sheet.

Bake for 30 minutes. Take out the baking sheet and gently turn over the cracker sheet.

Continue baking for another 20-30 minutes, until the cracker sheet is completely dry and crisp.

Let cool on the baking sheet then transfer to a plate and break into pieces. Enjoy!

Store in an airtight container.

Among the variations I tested, I baked one batch to 200 F / 93 C. After 1 hour, I flipped the cracker sheet, then baked it for another 90 minutes. All the people who have tasted both versions preferred the one baked at 300 F / 150 C. However, the version baked at lower temperature is quite good: if you favor a rawer style, try it.

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