In the medium sized bowl, cover the flax seeds with water and allow them to soak for, at the very least, 1 1/2 hours. Be aware that the water will become quite gelatinous.
Check it and add more water if needed. You want the seeds to be gooey, not runny, and not overly thick.
Add whichever sauce you have chosen, the sea salt and the herbs.
Spice it up by adding a squirt of lime juice, mince some ginger, add some chili powder, or any other spice or flavoring substance you might have handy.
Spread the seeds about ⁄8 inch (0.3 cm) thick onto your sheet or the dehydrator's sheets.
Set your dehydrator (or stove) to 100 °F (38 °C) for about 4-6 hours.
Turn it over and dehydrate for at least another 3-4 hours. If you would like it crispier, dehydrate it a little bit longer. If you want them chewier, dehydrate them for a shorter amount of time.
Break (or slice) your crackers into small pieces.
Eat them by themselves or try something like salsa, guacamole, raw hummus, or something else that you can make raw.
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