These are kind of an acquired taste. The dryer you bake them, the better they will be. (If they are not really dry, be sure to have lots of drinking water handy!) They are a zero, carbo-speaking, being all fiber, so I eat them whenever I need something to munch on. Bon appetit!

For sweet psyllium husk crackers:

Put 2/3 cup psyllium husk powder in a straight-sided bowl. Combine 2 cups of Splenda-sweetened flavored syrup (DaVinci or Nature's Flavors), 2 tablespoons good-for-you oil and 1/2 tsp. guar gum or xantham gum. Add to psyllium husk, stir until all combined. Divide into quarters, make each into a ball. Take one ball of dough, place in the middle of a rectangle of aluminum foil and flatten it with the heel of your hand. Place a piece of waxed paper or plastic wrap over the dough and roll out as thinly as possible. Repeat with other 3 balls. Place in 300-degree oven and start checking it after 30 minutes. (It will turn a really dark brown; this is unimportant.) Tap the cracker with your fingernail; it should sound hollow. This may take a long time, depending on humidity; psyllium husk tends to hold moisture and what you are doing in the oven is drying it out. Remove from oven and allow to cool. Break into manageable pieces.

Variations and notes: The tropical fruit flavors surprisingly make a lovely dipping cracker for salsa.

Chocolate crackers: Use DaVinci chocolate syrup, add 2T cocoa powder.

Nut crackers: Replace the 2 cups syrup with water, replace the fat with 2 T (or more) nut butter. Add 1 tsp. salt with the liquid mixture.

Herb/spice crackers: Replace the 2 cups syrup with water, add dried herbs or spices to taste (onion, garlic, chili powder). This variation is particularly good with olive oil.