Grind part of the seeds: Add half the sunflower and pumpkin seeds to a food processor. Pulse until you get a coarse meal, not a paste. This helps the crackers hold together while keeping texture.

Mix the dry ingredients: In a large bowl, combine the ground seed mix with the remaining whole sunflower and pumpkin seeds, chia seeds, ground flaxseed, and sesame seeds. Stir in chopped fresh rosemary, sea salt, black pepper, and, if using, garlic and onion powder. Add lemon zest for a fresh note.

Add water to bind: Pour in water a little at a time, stirring until the mixture is thick and spreadable—like oatmeal. The chia and flax will gel as they sit. Let the mixture rest for 10–15 minutes so it firms up.

Adjust seasoning: Taste a small bit. It should be slightly saltier than you want the final cracker since flavors mellow as they dehydrate. Add a drizzle of olive oil if you want a richer, more tender snap.

Prepare trays: Line dehydrator trays with nonstick sheets or use parchment on baking trays if using your oven on its lowest setting. Lightly brush with olive oil if your sheets tend to stick.

Spread thin and even: Divide the mixture onto the trays. Using an offset spatula or the back of a spoon, spread to about 1/8 inch thick. Thinner equals crisper, but make sure there are no holes.

Score the crackers: Use a knife or pizza wheel to lightly score into squares or rectangles. This makes snapping them apart clean and easy once dry.

Finish with sea salt: Sprinkle a pinch of flaky sea salt and a little extra rosemary on top. Press gently so it adheres.

Dehydrate low and slow: Dehydrate at 125–135°F (52–57°C) for 6–10 hours, depending on thickness and humidity. If using an oven, set it to the lowest temperature, prop the door slightly with a wooden spoon, and bake 2–4 hours, flipping sheets halfway. The crackers are done when completely dry and crisp in the center.

Flip for even drying: After 3–4 hours in a dehydrator, peel off the nonstick sheet and continue dehydrating directly on the mesh. This ensures both sides dry evenly.

Cool and snap: Let the sheets cool completely. Break along the score lines. If any pieces feel soft, return them to the dehydrator for another 30–60 minutes.