These are are a great source of vital essential fatty acids and great for dips or snacks. They are a staple in my own diet! 

1. First, soak your flax seeds for 4-6 hours in spring water.
   
2. Add your choice of seasonings
   
3.  then place in the dehydrator on non-stick sheets or unbleached parchment paper. 
   
4. Run the dehydrator for five to six hours,
   
5. then using a dull butter knife score the crackers into squares and flip them over.
   
6. Finally run it for another five to six hours.

How to Use a Dehydrator

Before you start dehydrating you should know  the difference between air temperature and food temperature. You see, when you first start dehydrating something, evaporation keeps the food in the dehydrator COOLER than the temperature of the air in the dehydrator. In general, food will be around 20° F cooler.

I recommend setting your dehydrator at a higher temperature for a few hours then turning it down. This helps avoid fermentation and reduces the time food is in the dehydrator - the longer you leave something in  a dehydrator the greater the risk that enzymes can be destroyed or mold can grow, even at lower temperatures.

Temperatures and times also vary geographically. You need  to experiment see what works best for you and where you live. Some humid areas need higher temperatures. Dry, hot arid areas may need lower!

Personally, I start at 115-125° F depending on thickness and moisture  content, and then turn the thermostat down to 105-110° F until the recipe is as dry as I want.