Raw Bar-B-Que Crisps

THESE ARE THE BEST!
I've adapted this recipe (to make it a little easier) from Matthew Kenney:

Raw Bar-B-Que Crisps:

Soak 2 hours:
1 1/2 cups sun dried tomatoes in filtered water to cover (reserve water)
2 chipotle chilies in filtered water to cover (reserve water)

Blend 2 cups gluten-free oat groats in high speed blender until powdered. Set aside.

Perpare Sauce in high speed blender until smooth:
Soaked sun dried tomatoes + 1/2 cup soaking water
Soaked chipotle chilies + 1/4 - 1/2 cup soaking water
1/3 cup maple syrup (or raw agave)
1/4 cup apple cider vinegar
1 medium shallot
2 garlic cloves
4 teaspoons chili powder
1 teaspoon braggs (or nama shoyu)
a pinch of sea salt to taste (these will get saltier upon dehydrating)

Reserve 1/2 cup sauce for basting. Add remaining sauce to oat flour. Stir in:
1 cup almond flour (process dry in high speed blender)
2 teaspoons sea salt
1 cup flax meal (grind flax seeds in coffee/spice grinder)
2 tablespoons nutritional yeast
2 tablespoons olive oil

Mix together until well combined. Mixture will be thick and dry. Spread thinnly and evenly on teflex dehydrator sheet. Brush dough with reserved sauce.

Cut with pizza cutter into even squares. Dehydrate 1 day. Then sprinkle/brush with:
1 tablespoon sea salt
2 tablespoons maple syrup (or raw agave)
2 tablespoons chili powder
1 teaspoon chipotle chili powder (optional) for desired heat

Dehydrate an additional day or two until mostly crisp and dry.