Source: https://www.sweetashoney.co/flaxseed-crackers-paleo-vegan/#recipe-card

INGREDIENTS

• 1 cup golden flaxseed meal
• 2 teaspoons Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Salt
• ½ cup Water

INSTRUCTIONS

• In a mixing bowl, add ground flaxseed, onion powder, garlic powder, salt, and additional flavorings. 
• Give a good stir to combine, then pour the water.
• Use a spatula to combine all the ingredients at first, then use your hands to form a ball of dough. The more you knead the dough, the drier and harder it will get. If the ball really sticks to your hands – can happen when your ground flaxseed is thicker than mine – sprinkle extra flaxseed to slightly dry the ball and make it easy to roll.
• Place the dough ball onto two pieces of parchment paper, and use a rolling pin to roll about 2-4 mm thick – aim for consistency. Can also use a tortilla press to get thin consistent crackers.
• Use a pizza cutter or knife to cut the rolled dough into squares/rectangles. I usually shape a large rectangle and then cut smaller squares inside. I keep the leftover dough from the border to reform a ball, roll again, and cut more crackers with this dough. You should make about 30 square crackers in total.
• Leave the crackers onto the piece of parchment paper and slide the piece of paper onto a baking sheet. Prick each cracker with a fork 2-3 times. 
• Bake at 350°F for 20-25 minutes. I recommend checking the crackers every 5 minutes after the first 15 minutes of baking. This will prevent over baking the crackers. If yours are rolled thinner, they will bake faster and get crispier, more like tortillas chips. You know it is ready when the border and center are crispy and golden brown. If soft in the center, keep baking – they don’t get much crispier when cooling down. 
• Cool down on a cooling rack and enjoy at room temperature with your favorite dips.
• Store in an airtight container for up to 3 weeks in the pantry.