Preheat oven to 160°C (325°F). Place the almonds, sunflower seeds, chia, rosemary, salt and pepper in a food processor and process for 30 seconds or until the mixture resembles fine breadcrumbs.
Place the mixture in a large bowl, add the parmesan, baking powder, egg, oil and water and stir well to combine.
Divide the mixture in half and roll out each portion between 2 sheets of non-stick baking paper to 5mm thick. Place on 2 large oven trays, cut into 4cm squares and cook for 30 minutes or until crisp. Set aside to cool on the trays.