In a blender combine flax seeds and water. Blend until seeds are half cracked. For a crunchier firmer cracker keep seeds more whole.
Let sit 10 minutes until a gel texture forms.
Spread mixture on parchment lined dehydrator sheets. Dehydrate at 118 F until crisp approx. 18 hours. One batch fills around 3 trays in an Excalibur dehydrator.
Try adding your favourite spices for a new flavour. These are great on their own or with a dip. Dress them up with avocado, olives and tomatoes. The sky's the limit and the possibilities are endless! Have fun and experiment.