In a large mixing bowl, combine the sunflower seeds, pumpkin seeds, flax seeds, and chia seeds.

Add a pinch of salt and a generous sprinkle of oregano to the seed mix.

Pour in the oil and stir well to coat the seeds.

In a separate small bowl, dissolve the cornstarch in a small amount of cold water.

Pour hot water over the seed mixture in the large bowl and let it sit briefly to allow the seeds to begin absorbing the moisture.

Add the dissolved cornstarch mixture and the sesame seeds to the large bowl.

Mix everything thoroughly.

Add black pepper and more oregano if desired.

Let the mixture sit for a few minutes until the chia and flax seeds absorb the liquid and the mixture thickens.

Line a baking tray with parchment paper.

Pour the seed mixture onto the tray.

Use a spatula to spread and flatten the mixture into a thin, even layer across the tray.

Before baking, use a knife or a plastic scraper to score the mixture into your desired shapes (like long sticks or squares).

It is important to do this while the mixture is still wet, as it will become brittle once dry.

Place the tray in an oven preheated to 160°C (320°F).

Bake for approximately 12 to 15 minutes, or until the crackers are completely dry and crispy.

Remove from the oven and let them cool.

Once cooled, they will snap easily along the lines you cut.

Serve with dips like guacamole or labneh.