1/2cupsesame seeds, (I used a mix of black and white sesame seeds)
1tbspdried herbs of your choice, (I used thyme)
1tspchilli flakes, (optional)
Preheat oven to 170C (340F) fanbake.
Mix all ingredients together and leave for 10-15 minutes for the seeds to soak up the water.
Give everything a good stir, then split the mixture over two lined baking trays and spread thinly. The ideal thickness is about 3-4mm. Too thin and the crackers will be very fragile, too thick and they'll be more like a seed cookie than a cracker.
Bake for one hour (switching the trays around halfway through), or until golden brown and crisp. If they don't feel crisp after an hour, return to the oven for another 5-10 minutes.
Remove from the oven, allow to cool, then break into irregular shards. Store in an airtight container.