For six baking trays you need:
2 cups flaxseeds
2 1/2 cups water
3 bell peppers (red)
3 tbsp curry powder
Clean the bell peppers. Put them in a mixer, add water and curry powder. Mix until it's puréed.
Fill the flaxseeds into a pot. Add the purée and let it soak for one hour.
Put baking parchment onto your the trays of the dehydrator (http://amzn.to/2i9motS). Spread the mixture onto the baking parchment with a spatula or spoon.
Let the crackers dehydrate for 5 hours at 107° Fahrenheit (42° Celsius). Then turn them and dehydrate for another 2 hours or until they are really crisp.
They should stay fresh for about a month.
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