Parmesan Herb Homemade Almond Flour Crackers

Instructions

1. Preheat & Prep
   Fire up that oven to 350°F and line a baking sheet with parchment paper.

2. Make the Dough
   In a medium bowl, mix almond flour, water, ground flaxseed, and sea salt. Sprinkle in the Rosemary Red Pepper Parm seasoning (as much as your taste buds can handle). Stir until a dough forms—it should feel slightly sticky but easy to roll.

3. Roll it Out
   Place the dough between two sheets of parchment paper. Use your hands to press it flat, then roll it with a rolling pin until it’s about ⅛ inch thick. Try to keep it in a rectangle… or just embrace the “abstract art” vibe.

4. Season Again (Optional)
   Peel off the top parchment and, if you’re feeling fancy, sprinkle a little more Rosemary Red Pepper Parm seasoning over the top for extra punch.

5. Cut to Shape
   Use a pizza wheel or a sharp knife to slice the dough into ~1-inch squares. They don’t need to be perfect—this isn’t cracker Top Chef.

6. Bake to Golden Glory
   Slide the parchment (with crackers still on it) onto your baking sheet. Bake for 20–25 minutes, checking often. The outer crackers will brown faster—remove those to a cooling rack and let the rest keep crisping.

7. Cool & Crunch
   Once all crackers are golden brown, let them cool completely before eating. (Or don’t… just be prepared to burn your tongue in the name of snack glory.)

8. Store Like a Pro
   Keep leftovers in an airtight container at room temp for 4–5 days—if they last that long.

Congrats, you just made crispy, cheesy, herby crackers that would make store-bought ones cry in shame. No preservatives. No sad price tags. Just you, a batch of Rosemary Red Pepper Parm almond flour crackers, and endless snack possibilities.