Soak flaxseeds and chia seeds in water for at least 15 minutes, until the seeds soak up the water, and get gelatinous.
Mix jalapeño, crushed garlic, yellow peppers, green pepper, and spices in a food processor.
Add soaked flax seeds to the vegetable mixture. Spread on Teflon sheets.
Slice jalapeño and put on top of crackers (if using), pushing them down into mixture.
Score the mix with a knife making lines in the crackers to make squares.
Dehydrate at 105°F for 24 - 28 hours. You could cook these at a higher temperature and they would be done faster. I prefer low temperatures so that the crackers keep more nutrients and enzymes.
Notes
These raw crackers will last several weeks in an airtight container.