Soak flaxseeds and tamari in water for at least an hour. Next, add nori. Mix thoroughly.
Spoon 1 heaping tablespoonful per cracker on a Teflon sheet at 110°F for 24-28 hours, or until crispy. Turn over halfway through the dehydrating process so that they dehydrate faster.
Notes
These flax crackers will last several weeks in an airtight container in the pantry.