Preheat the oven to 350°F (175°C). Line a baking sheet with parchment. Yes, we’re saving clean-up drama.

In a bowl, combine almond flour, baking soda, salt, and dried herbs. Stir until evenly dispersed. This is your flavor foundation—don’t skip the stirring moment.

Drizzle in olive oil and add water. Mix until a cohesive dough forms. If it’s crumbly, add a teaspoon more water. If it’s a soup, add another tablespoon of almond flour.

Roll the dough between two sheets of parchment to about 1/8 inch thick. Thinner = crispier; thicker = chewier. Pick your vibe.

Remove the top parchment, sprinkle optional toppings if you’re fancy, then slice into crackers. You can do rectangles, squares, or quirky shapes—your call.

Bake 12–14 minutes, until edges are golden and centers look set. Watch the last few minutes like a hawk; almond flour can go from perfect to burnt fast.

Cool on the sheet for a few minutes, then transfer to a rack. They firm up as they cool, so resist the urge to taste-test hot off the oven.