I make my own seed crackers with the ready made seed mixes that you can get from Poundland or Aldi. I usually mix the seeds with some milled flaxseed, almond flour, coconut oil, fine psyllium husk powder and some salt and onion powder for seasoning or sometimes tomato paste or pesto and herbs. You add a little hot water, make a soft dough and then flatten it between two pieces of greaseproof paper on a flat baking sheet using a rolling pin and while the dough is still warm and flexible. I then run a pizza cutter through it to make perforations, bake it in the over carefully, maybe 160c for 30 mins and swap shelves to try and dry them out rather than burn them. When they have toasted through and dried out you can then break them along the rough perforations. Let them cool down thoroughly before storing them in an airtight box. They're the best for low carb brunch with cheese, or use them to dip into hummus or sour cream etc. It takes a bit of practice but the crunch is great and they are very versatile, even the broken crumbs are tasty.