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Preheat the oven to 300F.
Add all the ingredients except for the salt to a food processor and pulse for about 30 seconds until the mixture forms a cohesive dough.
Let the dough rest for 2-3 minutes to allow the chia seeds and psyllium husk to absorb the water and firm up.
Place the dough onto a piece of parchment paper. Flatten slightly with your hands, then place another piece of parchment paper on top. Use a rolling pin to roll the dough out evenly until it is thin and flat.
For straight edges, use a pizza cutter to trim the edges and incorporate the trimmings back into the dough.
Slice the dough into your desired cracker sizes using a pizza cutter or knife. Then sprinkle the top with flaky salt.
Transfer the parchment paper with the cracker dough onto a baking sheet and bake at 300F (150C) for 1 hour, or until the crackers are dry and crisp.
Remove the baking sheet from the oven and let the crackers cool completely for at least 1 hour.
Once cooled, break the crackers along the cut lines.
Store in an airtight container at room temperature for up to 1 week.