In a small bowl, mix chia seeds and water. Let sit for 10 minutes to allow seeds to absorb water and become gelatinous (this will help hold everything together).
While chia seeds are soaking, in a small food processor, blend cashews into a fine texture (almost a flour but not quite). If cashew pieces are too big, they tend to fall out of the dough easier.
In another small bowl mix cashews and other dry ingredients together.
Stir coconut oil into chia mixture, then add to dry ingredients. Begin to stir.
Dough will be crumbly; it is easiest if you use you hands to get everything worked in together. Combine into a ball and transfer to parchment paper.
With dough between 2 sheets of parchment paper, use a rolling pin to roll out into a rectangle (or oval) about 1/16th of an inch thick (for maximum crispiness). Thicker will produce a slightly chewier texture. Roll as evenly as possible for uniform crunchiness.
Remove top piece of parchment paper. Transfer bottom piece of parchment paper with dough to baking sheet.
Slice dough into 1.5"x1.5" squares (or desired size/shape). No need to separate squares prior to baking.
Bake in oven at 350 degrees for 8-10 minutes (possibly longer if dough is thicker). Watch closely as it can brown quickly (especially if very thin). Remove when edges start to become brown.
Let cool, then break crackers apart and serve.
Notes
Store in the refrigerator in a tightly sealed container- should keep fresh for up to a week.Nutrition Info:This recipe makes roughly 40 crackers but size of the crackers can be variable depending on how evenly dough is shaped and cut, so this info is an estimate. Serving size: 5 crackersCalories: 108Fat: 9 gCarbohydrates: 7 gProtein: 3 g