Super simple, a handful of ingredients and ready in a flash, these crackers will become a staple on your cheese and dip platters and are even great for non-keto friends!
Makes approx 25 - 30 crackers depending on the size
Combine all ingredients except water in a small bowl, stirring to ensure everything is evenly incorporated.
Stir in the water and let sit for 15 - 20 minutes until the water is absorbed and the mix takes on a gelatinous texture. You can leave it to sit as long as you want - I've sometimes left it over night with out any issues!
Tear two sheets of baking paper that will fit in your microwave. Spoon out half tablespoon balls of the seed mix onto the baking paper and spread out to your desired shape. The key is to spread this as thinly as possible without creating holes to get a really crispy cracker.
Microwave each batch for 2.5 - 3 minutes at 1000W until they smell toasty and are crispy. They will crispy up more upon cooling.
Work on spreading out one further batch while one is microwaving.
Serve with your favourite dips, cheeses and antipasto platters