Instructions

Preheat oven to 350 degrees Fahrenheit.

Start with 1 cup of blanched, finely ground almond flour. Pour into a bowl and use a fork to slowly mix in the oil a drizzle at a time. Once mixed, start adding the water in the same way as the oil until the mixture comes together – you may not need all the water! You can also use a food processor to speed up the process.

Move the dough to a surface covered in parchment paper. Cover with another piece of parchment paper and roll out into a square, approximately ¼” thick. The thinner you roll the dough, the crispier your crackers will be! Once you reach the desired thickness, use a knife or pizza cutter to cut the crackers into 1×1” pieces. Place each onto a lined baking sheet and sprinkle with pink Himalayan salt (optional!).

Put tray into the preheated oven and bake for 15-18 minutes. Check the crackers at 15 minutes as they start to turn golden brown. Remember, if you rolled your dough very thin, the crispier the crackers will be – and a shorter baking time!

Once golden brown, remove from oven and cool to room temperature. Scoop crackers into a glass jar and store in a closed cabinet for up to a week or in the fridge for two weeks. Enjoy with dips, cheeses, or soups!