Place bell pepper, cilantro, sun dried tomatoes, tomatoes, jalapeno, garlic, olive oil, and salt into food processor and puree.
Transfer contents to a mixing bowl and mix in the flax seeds.
Spread flax seed mixture onto oiled solid dehydrator sheet (9x9).
Dehydrate at 90°F for 4 hours (or when top is dry).
Remove from sheet and cut them into desired shapes.
Transfer cut pieces onto mesh dehydrator rack and continue dehydrating until crisp (about 5 hours).
To obtain the benefit of ground flax, you can grind up to ¼ cup of the flax seeds using a mill or grinder. Increase the olive oil by 1 tbsp and add the ground flax in with the seeds.