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Preheat the oven to 170C / 340F and line a baking tray with parchment paper.
Add the seeds, water, salt and dried herbs (if using) to a bowl and stir to combine. Set aside for 15 minutes to allow the seeds to absorb the water.
Spread the mixture on the parchment paper to a layer approximately ½ inch thick without any gaps. If you have excess water in the bowl try not to include it. Bake for 30 minutes.
Remove from the oven and slice the mixture (carefully!) into the size of crackers you prefer. Return to the oven and bake for a further 20-25 minutes. Watch for any signs of burning after 15 minutes.
Remove from the oven and cool on a wire rack.