Into a large mixing bowl, pour in 2 cups of tap water.

A little at a time, mix in the psyllium husk powder, whisking all the time. Do not use hot water. Do not put in powder first and then try to add water #askmehowiknow

When all lumps are dissolved, add the salt and then the seeds. Stir well.

Depending on your husk powder, you may need to add a few more seeds. But before you do that, just let it rest for about 10-15 minutes. This gives the psyllium a chance to gel.

Heat oven to 350F while it is resting.

Grease an 18 x 13-inch pan or use a silicone mat to prevent the mixture from sticking.

Once the mixture has gelled, spread it as thinly and evenly as you can on the mat. I found it handy to have a small bowl of water that I could dip my fingers into from time to time to reduce the sticky factor.

Place in the oven and set a timer to 30 minutes.

When the timer goes off, remove the pan. Use a pizza cutter or a sharp knife to score the mixture into cracker shapes. I scored 4 long strips and 8 short strips for a total of 32 crackers.

Put them back in the oven and set the timer for 15 minutes. Your crackers will likely take between 45-60 minutes to crisp up. Seeds burn easily, so you will have to watch them after the timer goes off. You're aiming for crisp crackers, but keep in mind they continue to cook a little when you get them out of the oven.

Once they're done, remove and break along the scored lines. Allow them to cool and then put them in a sealed container. Enjoy them whenever you get the craving for something crunchy and low carb!