Preheat oven to 300 degrees. Prepare an 11 x 17-inch baking sheet by lining with a silicone mat or parchment paper. In a large bowl, combine chia seeds, pistachios, walnuts, sunflower seeds, sesame seeds, and salt. Stir well. Then add water, and stir again.
Let mixture set for about 5 minutes or until water is completely absorbed.
Using a spatula, spread the mixture onto the prepared baking sheet into one large rectangle, covering as much of the sheet as possible.
Bake 30 minutes, and remove from oven. With a large spatula, carefully flip the rectangle. (Don’t worry if it breaks. You haven’t ruined anything!) Bake another 20-25 minutes, or until the edges begin to brown. Remove from oven and allow to cool 10 minutes before serving. Break into pieces approximate 2-inches x 1.5-inches.
Store in an airtight container up to one week. If crackers soften while in storage, place in a preheated 300-degree oven for about 5 minutes to crisp them up again.
Yield: 10 servings (serving size: about 6 crackers)