Mix the seeds and kernels together in a bowl and mix with the salt. Add the water and leave to stand for 30 minutes.
Preheat the oven to 180˚C. Line a baking tray with baking paper
After 30 minutes, the seeds and kernels have absorbed the moisture and the mixture has become a cohesive whole. Mix in the dried herbs.
Spread the mixture on the baking sheet. Place another sheet of baking paper on top and press it out with a bottle or rolling pin.
Remove the top sheet of baking paper and bake the cracker slices for about 25 minutes in the oven until crisp.
After baking, cut into equal pieces and let them cool. If they are not completely dry, turn them over after slicing and let them heat in the oven for another minute. This will also make the underside nice and dry and crispy.