Prepare the chia seeds. Combine the chia seeds and water in a bowl. Stir well and let sit for approximately 15 minutes, stirring once or twice, until the mixture becomes a thick, gel-like paste.

Preheat the oven. Preheat the oven to 320°F (160°C). Line a baking sheet with parchment paper.

Spread the chia mixture. Spread the chia mixture onto the parchment paper in a very thin, even layer. The thinner the mixture is spread, the crispier the finished crackers will be.

Bake. Bake for approximately 40 minutes, or until completely dry and crisp. If the center is still soft, continue baking for another 5–10 minutes.

Cool. Remove the chia cracker from the oven and allow it to cool completely.

Prepare the chocolate. Melt the chocolate chips with the coconut oil until smooth. Stir in the honey.

Add the chocolate. Pour the melted chocolate mixture over the cooled chia cracker and spread it into an even layer.

Chill. Transfer to the refrigerator or freezer until the chocolate is completely set.

Break and serve. Break the chia cracker into pieces. Store in an airtight container in the refrigerator.