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Preheat the oven to 350 degrees F. Prepare a half-sheet pan with parchment paper.
Start by adding all of the seeds, flour, nutritional yeast, and seasonings to a heat-safe medium mixing bowl. Whisk to combine.
Add 1 cup of boiling water to the seed mixture. Stir the seeds and water together.
Let rest for 10 minutes. This allows the seeds to gel and bind with the flour. It also thickens the mixture.
After 10 minutes, use a spatula to spread out the seed cracker mixture. It should be as uniform and flat as possible to encourage even cooking.
Bake at 350F on the middle oven rack for 35-40 minutes. Rotate the pan halfway through to encourage even baking (this is especially important if your oven has hot spots).
The seed crackers are ready when crisp at the edges. The center should also be firm, and you should be able to easily lift the entire sheet of crackers off the parchment paper.
Transfer the crackers to a cooling rack. Cool for at least 10 minutes. Use your hands to break the crackers into smaller serving-size pieces. Enjoy!