1. Preheat the Oven:

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Prepare the Seed Mixture:

• In a food processor, combine the pumpkin seeds, sunflower seeds, sesame seeds, and chia seeds. Pulse a few times to break them down slightly, but not too fine—you want to keep some texture.
• Add the flour (whole wheat or almond), dried rosemary, garlic powder (if using), and salt to the seed mixture in the food processor. Pulse a few more times to combine.

3. Mix the Dough:

• Transfer the seed mixture to a bowl. Add the olive oil and water, and stir until everything is well combined and forms a sticky dough.
• If the mixture is too dry, add a little more water, one teaspoon at a time, until it holds together.

4. Roll Out the Dough:

• Place the dough between two sheets of parchment paper. Roll it out to about 1/8-inch thickness. The thinner you roll, the crispier the crackers will be.
• Remove the top layer of parchment paper and transfer the rolled dough (on the bottom parchment paper) onto a baking sheet.

5. Score the Crackers:

• Use a knife or pizza cutter to score the dough into small squares or rectangles, but don’t cut all the way through. This will make it easier to break into crackers once baked.

6. Bake:

• Bake in the preheated oven for 20-25 minutes, or until the edges are golden and the crackers are firm to the touch.
• Remove from the oven and let cool completely on the baking sheet. The crackers will continue to crisp up as they cool.

7. Break and Store:

• Once cooled, break the crackers along the scored lines.
• Store the crackers in an airtight container at room temperature for up to a week.