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Preheat oven to 300. Line 2 baking sheets with parchment paper.
Combine seeds, cornstarch, olive oil and fine sea salt in a medium sized mixing bowl.
Pour boiling water over seed mixture and let stand for 10 minutes – mixture will thicken during this time.
Transfer thickened seed mixture to lined baking sheets (½ per sheet) and spread to the edges of the parchment paper (using a rubber spatula), trying to make the layer as thin as possible but more importantly, even in thickness.
Sprinkle Malden Flaky sea salt over the crackers (to taste).
Bake for 30 minutes and rotate pans (top to bottom rack). Bake for an additional 30 minutes.
After one hour, test the cracker by pressing in different areas of the pan to ensure that they are set.
Cool the seed crackers on the baking sheet.
Once completely cool, break apart into any size you prefer.
Store in an airtight container (Mason jars work well for this) for up to a week, if they last that long!