1. Place flax seeds in mixing bowl. Add salt, garlic powder, onion powder, and cayenne. Pour in water. Stir. Cover with plastic wrap. Refrigerate overnight.

2. Preheat oven to 200 degrees F (95 degrees C). Line a rimmed baking sheeting with a silicone mat or parchment.

3. Transfer soaked flax seeds to prepared baking sheet. Spread out into a thin, flat rectangle, about 1/8 inch thick, using a spatula. Score the rectangle into about 32 small, rectangles.

4. Bake in preheated oven until flax seeds have darkened and contracted slightly, about 3 hours. Cool in oven with door ajar. Break into individual crackers.

Chef's Notes:

I've been told that whole flax seeds are not fully digestible, and to get the health benefits you should use flax seed meal, but other sources are telling me that the soaking, and chewing takes care of that, maybe. Probably not a big deal unless you're going to eat a whole batch, but consider yourself warned if you are sensitive to high-fiber foods!

I find that these start to lose their crispiness after about a day, so if you make them ahead of time, I'd re-crisp them in the oven again for maybe 30 minutes to dry them back out.