Mix together ground flax and water. Set aside.
Place almonds in food processor and process until finely chopped. Remove to large bowl.
Finely chop kale in food processor.
Add nutritional yeast, coconut flour, smoked paprika and chipotle to the chopped almonds. Mix well.
Stir in kale.
Add flax/water mixture. Blend well.
Spread ¼ inch thick on non-stick sheet. Use a rolling pin. Score into cracker-sized pieces and dehydrate at 145F for 30 minutes.
Decrease heat to 118F and continue to dehydrate until done (approximately 8 hours) turning once or moving to dehydrator screens halfway through dehydration.
You want these very dry.