Instructions

• Preheat the oven to 300ºF (160ºC) and place a rack in the center position. Prepare two sheets of parchment paper about 12 x 17 inches (30 x 43 cm).
• Choose either the scallions or the shallots: if using scallions, thinly slice the white and light‑green parts (about 1/2 cup / 50 g); if using shallots, mince 2 medium shallots (50 g). Finely mince or grate the 1 small clove of garlic.
• In a medium bowl, combine 1/4 cup (35 g) sunflower seeds (toasted or untoasted), 1/4 cup (40 g) flax seeds, 1/4 cup (42 g) chia seeds, 2 1/2 tablespoons (13 g) Furikake, the prepared scallions or shallots, the minced garlic, and 1/2 teaspoon red chile flakes. Stir to distribute ingredients evenly.
• Add 3/4 cup (180 ml) cold water to the seed mixture and stir until everything is uniformly wet. Let the mixture sit 3 to 5 minutes so the chia and flax can absorb liquid and the mixture gels.
• Place one sheet of the prepared parchment paper on a clean countertop. Scrape the seeded mixture onto the center of that parchment sheet.
• Using a thin metal icing spatula (or the back of a soup spoon), spread the mixture into a relatively even layer on the parchment, leaving about 1/2 to 1 inch of margin around the edges. It will appear somewhat loose — that is normal.
• Lay the second sheet of parchment paper over the spread mixture. Use a rolling pin to gently smooth and even the mixture to an even thickness, extending it to nearly the edges of the parchment but not all the way.
• Carefully transfer the two layers of parchment paper with the cracker mixture between them onto a rimmed baking sheet.
• Peel off the top layer of parchment paper. Smooth any obvious cracks or gaps in the surface, then evenly sprinkle 1 to 2 teaspoons flaky sea salt over the exposed cracker surface.
• Bake on the center rack until the crackers are set and no longer wet in the center, about 45 minutes. If the center still feels damp after 45 minutes, carefully flip the entire cracker sheet: peel off the bottom parchment, flip the cracker sheet onto the remaining parchment (or a second baking sheet), remove the parchment from the exposed side, and bake 5 to 10 minutes more until dry.
• Remove the baking sheet from the oven and let the crackers cool completely on the baking sheet. Once cooled, break into shards or desired pieces.