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Gather and prepare your ingredients. Line a baking tray with parchment paper.
Place the flax, chia seeds, and water into a mixing bowl; stir to combine, and set aside to absorb for 10 minutes.
Preheat the oven to 200°C/180°C fan. Add the remaining seeds, garlic powder and a sprinkle of salt to the flax and chia mixture; stir to combine.
Spread the mixture evenly (as thinly as possible) over the lined baking sheet. Use a cutlery knife to lightly score the dough into cracker shapes, if you like.
Bake in the oven for 28-30 minutes, until golden. Reduce the oven temperature to 185°C/165°C fan, and bake for a further 18-20 minutes, until dried out and crisp.
Transfer to a wire rack, remove the parchment paper and allow the crackers to cool completely.
Once cool, break into pieces and store in an airtight container, for up to 2 weeks.