Pre-heat the oven to 205°C (400°F).

To a bowl, add the flax seeds, boiling water and salt. Stir and set aside for couple of minutes, until the seed mixture goes gelatinous and gooey.

Add the mixed seeds to the flax mixture and stir to combine. Taste and season with a bit more salt or herbs like rosemary powder if needed.

Lightly grease a sheet pan with oil. Line with a sheet of baking paper on the bottom.

Brush 2 tablespoons of oil on the surface.

Pour the seed cracker mixture on the pan and evenly spread using a spatula into a thin a layer to cover the surface the pan.

Brush the remaining 2 tablespoons of oil on top of the seed cracker mixture. Sprinkle with salt if desired.

Bake for 25 to 28 minutes, until the seeds start to look golden.

Rotate the sheet pan and continue baking for another 10 to12 minutes, until the seed crackers look golden brown.

Slide the crackers to a cooling rack along with the baking sheet or allow them to cool in the pan.

Store in an air-tight container for 2 to 3 weeks.