Combine the seeds, salt, water and psyllium husk powder in a bowl, stir to ensure the seeds are evenly distributed.
Allow to stand for about 10 minutes to allow the psyllium and water to form a gel.
Line two 26 cm x 38 cm or 10 inch x 15 inch baking trays with baking paper and coat with non-stick cooking spray.
Once the mixture forms a spreadable dough, divide onto the two baking trays and use the back of a spoon to thinly and evenly spread the mixture across the tray.
Bake at 180°C for 30 minutes.
Remove from the oven and cut into desired size and shapes (squares, rectangles, triangles...) using a sharp knife or pizza cutter (avoids them shattering).
Return to the oven for a further 30 minutes, or until the crackers are dry and crisp.
Cool, break into crackers and store in an airtight container.
NOTE Personalise your crackers by adding: 3 tablespoons Parmesan cheese OR 1-2 teaspoon fresh herbs e.g. rosemary, sage, thyme OR 1-2 teaspoon spices e.g. ground cumin, paprika, garlic powder OR chili flakes (to taste).