Preheat the oven (with the oven rack in the middle) to 250 degrees F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine the golden flaxseeds and brown flaxseeds with 1/2 cup water. Let stand for 15 minutes, or until the seeds absorb all of the water and become gelatinous. Add the hemp seeds and sesame seeds to the flax and stir to combine.

In a small bowl, combine the tomato paste, cumin, chili powder, chipolte powder (if using), salt, and oil. Add to the seed mixutre and stir to coat evenly.

Pour the mixture onto the prepared pan. Using the back of a spoon or a small spatula, spread the mixutre out as thinly and as evenly as you can (it should pretty much cover the entire pan); thinner is better than thicker.

Bake for 1 1/2 to 2 hours, until the cracker is crisp. Let cool completely. Break up into small crackers.