High Fiber Crackers

3 tbsp psyllium husk powder
1 tbsp olive oil
1 tbsp salt
1 tbsp onion powder -- or garlic powder
1/2 cup Water
increments - used approx. 1 1/2 cups.

There were not complete mixing and cooking instructions with this recipe, but this is what I did:
Mixed psyllium, olive oil, salt garlic and 1/2 cup of water. Mixed by hand.
Added another 1/4 cup water and mixed again by hand.
Added another 1/2 cup and got out the electric mixer.
This is the most slimy, gooey mess of a batter you've ever seen in your life!! :-)
Sprayed a cookie sheet liberally with non stick spray and spread the mixture as thin as possible, keeping my fingertips wet (that was part of a tip). The batter was still chunky - wasn't sure this was the consistency I was looking for, but it worked.
I cooked it @ 200°F- 100°C for approx. 1 1/2 hours.
(Not sure - started at 30 minutes and every time I checked it was still a bit 'wet' so I'd set the timer for another 15-20 minutes.
Broke it up into pieces and placed in a air tight Tupperware. They're really quite good

OR

3 heaping teaspoons of flax meal with 4 heaping teaspoons of psyllium husks and seasoning of choice. Then add 2.5 cups of water and mix. Pour onto a greased baking sheet and bake at 200-300 for three hours.

I used a tupperware shaker and put the three heaping t. flax meal, and four heaping t psyllium husks along with 1/2 t. of garlic salt. I greased the cookie sheet with olive oil and baked it at 300' for three hours. While I was a skeptic before trying this I am now a believer.The cooking removes the water from the mixture and leaves behind a thin crispy wafer like substance. This recipe makes a whole cookie sheet of "crackers"

OR

3 heaping teaspoons of pysillium husk powder in a bowl
1 tablespoon olive oil/ I used canola someone else used corn
1.5 tsp salt
1 tsp onion powder
1 cup water

mix psyllium husk powder, olive oil, salt and onion powder in a bowl. Add water 1/2 cup at a time. Stir well and allow to sit for one min between adding water. Preheat oven to 400 degrees. Grease a cookie sheet. Once mixture is gloopy pour onto sheet. you can also drop like cookies.
Check after 30 min. A large bubble will have formed, stick a fork in it and pop it. Cook another 10 - 15 min according to the crispness you want it. Becareful it burns very quickly. It actually tasts like a chip. I also read someone else used a splash of vanilla, 3 pkts of splenda in place of the onion powder and cooked the same. also added 1tsp of cocoa. These variations will have more carbs account for them.

OR
1.5 cups psyllium husks
½ cup flax seeds, whole
2 cups water
1-2 tsp salt
¼ cup olive oil

Mix everything but the oil. Don't over mix. Oil two large baking sheets. Split the dough and use well oiled fingers to press and smoosh it. Mark in 1” squares. Put in a preheated 325 oven. I check every 20 minutes and rotate the pans. After 40 minutes I take it out, cut through all the way, and flip each cracker. Then continue baking and checking until very dry and crisp. They will be a dark, leathery brown when done. Don't let them get black. Cool and store in an airtight tin or ziplock bags.
For variety: You can add crushed garlic (or garlic powder), or onion powder, or curry powder, or chili powder, or parmesan cheese or whatever you prefer.
For a sweet variation leave out the salt and add 1-2 tsp cinnamon and heat safe sweetener of your choice to taste.