1) Preheat oven to 200℉.

2) Cut out parchment paper to line two 11 x 17 inch baking sheets, set aside.

3) Add the pumpkin seeds to a food processor and pulse several times, or until the consistency resembles coarse sand. 

4) Add all the ingredients to a large bowl and stir to combine.

5) Place half of the mixture on each baking sheet covered with parchment paper. Lay another piece of parchment paper on top and roll the mixture out evenly. The top parchment paper is key so that the rolling pin doesn't stick.

6) Roll the dough thin (about 5 mm) so that the crackers crisp up nicely. Place the parchment paper with the cracker mix onto the baking sheets. Peel off each top piece of paper and discard.

7) Cook for 1.5 hours then rotate the pans. If you want to precut the crackers so that they are an even size now is the time. Run a knife or pizza cutter over the dough to outline the crackers. Don't cut all the way through, rather score the dough so that you can break it along the line later.

8) Cook for an additional hour. When done the edges will be slightly crispy. Cook an additional 15-30 minutes if needed. Watch closely at the end, the crackers are thin and can burn easily.

9) Allow the crackers to cool completely, then break apart.

10) Store crackers for up to two weeks in a sealed container.