Step 1

Preheat oven to 300˚F. Line two sheet pans (18x13 inches) with parchment paper. Spray the parchment with non-stick cooking spray and rub with a paper towel to evenly coat the paper with oil. Spray one other sheet of parchment paper with non-stick cooking spray and, again, rub this one with a paper towel to coat the surface. Set aside the pans and the additional sheet of parchment aside.

Step 2

Combine all seeds and kosher salt in large bowl and stir to thoroughly combine. Add hot water, olive oil and honey and stir well to combine. Let the mixture sit for 3 minutes.

Step 3

Stir well again and transfer half of the seed mixture to each of the prepared pans. Flatten mixture with a spatula then place the oiled parchment paper on top of the seed mixture. Using a flat bottomed glass or the bottom of a measuring cup, flatten out the seeds to cover about 3/4 of the pan. Don’t try to spread too thin or the crackers will be too fragile.

Step 4

Sprinkle lightly with flaky sea salt and place the two pans in the oven. Reduce temperature to 275˚F and bake for 30 minutes. Rotate and swap the position of the pans. Bake for another 30 minutes.

Step 5

Turn off the oven and allow crackers to sit in the oven for 30-45 minute or until nice and crisp. (sometimes it even takes a bit longer.) Break into pieces as desired. Store in an airtight container.