Homemade Almond Flour Crackers

If you've ever bought Almond Flour crackers at the grocery store, you know how expensive they can be and how little you get. Let me show you how easy it can be to make your own Almond Flour Crackers with our Rosemary Red Pepper Parm snack seasoning! Any of our other snack seasoning flavors can work in this recipe as well. 

INGREDIENTS
1 cup almond flour, not almond meal
3 Tablespoons water
1 Tablespoon ground flaxseed
1/2 teaspoon fine sea salt
Rosemary Red Pepper Parm snack seasoning

INSTRUCTIONS
1. Preheat oven to 350°F.
2. Add almond flour, water, ground flaxseed, and sea salt into a medium sized bowl and stir together. Sprinkle in some Rosemary Red Pepper Parm snack seasoning then mix again until a dough forms. 
3. Place the dough on a piece of parchment paper and cover with a second piece of parchment.
4. Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape as much as possible. 
5. Once the dough is rolled out, remove the top sheet of paper and sprinkle a bit of additional Rosemary Red Pepper Parm snack seasoning if you'd like. 
6. With the top sheet of parchment removed, use a pizza wheel or knife to cut the dough into small squares. I made mine about 1 inch.
7. Carefully transfer crackers (still on parchment paper) to a baking sheet and bake the crackers for 20-25 minutes or until the crackers turn golden brown and crispy. The pieces on the outer edges will get brown faster than the center pieces. You can transfer those that are golden to a cooling rack and put the pan back in the oven to bake the remaining crackers.
8. Let the crackers cool completely, either on the baking sheet or on a cooling rack. Enjoy immediately after cooling.
9. Place any leftover crackers in an airtight container or bag. Crackers will keep on the counter or in the pantry for about 4-5 days.