Blend the rolled oats into fine flour, or use ready-made oat flour.

Mix the chia seeds with the water, cover, and let soften for 15–30 minutes.

Add the oat flour, salt, baking powder, and oregano, and mix until a soft, slightly sticky dough forms, adding a little oat flour if needed.

Let the dough rest for 10–15 minutes while preheating the oven to 340°F (175°C).

If the dough is sticky, lightly rub your palms with a drop of olive oil before shaping.

Divide the dough into about 30 small portions, roll into rounds, and arrange on a parchment-lined 37 × 25 cm tray.

Cover each round with a small piece of parchment and press with the flat base of a glass until about 5 mm thick.

Bake for 15 minutes, then flip the crackers.

Bake for another 15 minutes, or until crisp to your liking.

Do not over-bake; the crackers will continue to harden as they cool.

Cool completely before serving or storing.