| 1 |
Preheat oven to 350 degrees |
| 2 |
Pulse the almond flour, salt, garlic and herbs together in a food processor. |
| 3 |
Whisk the olive oil and water together in a bowl. Add to the food processor and pulse until you have a lumpy dough. |
| 4 |
Roll dough into a ball and place between 2 sheets of parchment paper.* Roll flat with a rolling pin and spread out until dough is as THIN AS POSSIBLE. Thinner than you think necessary!
|
| 5 |
Remove top piece of parchment paper and transfer bottom piece with rolled dough onto baking sheet. |
| 6 |
Using a pizza cutter or sharp knife, slice the dough into crackers with about a 1.5 to 2 inch diameter. Sprinkle the squares lightly with course salt. |
| 7 |
Bake the crackers, one sheet at a time, until crisp and browned, 10-15 minutes, but watch closely! (highly depends on thickness of your crackers and your oven) If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. They bake quickly - even 30 seconds extra can burn them. |
| 8 |
Place pans on cooling racks. Let cool for 20 minutes. Enjoy! |
