Line a half-size sheet pan with a silicone sheet or parchment paper and evenly spread the seed mixture, covering the entire pan. A plastic bowl scraper works well.
Bake for 30 minutes. Remove from the oven and score into 2” x 2” squares with a pastry or pizza cutter.
Rotate the pan and continue to bake for an additional 30 minutes.
Remove from the oven and allow to cool. Once cool, break off each cracker. Reserve in a sealed container for service.
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