Preheat your oven to 350°F

This ensures even baking from the start. Line a baking sheet with parchment paper so the crackers don’t stick.

Mix the dough

In a medium bowl, combine almond flour, water, ground flaxseed, and fine sea salt. Stir until a dough forms. It should be soft but not sticky. If it feels dry, add a teaspoon of water at a time.

Flatten the dough

Place the dough between two pieces of parchment paper. Use your hands to press it gently into a flat disk, then use a rolling pin to roll it evenly to about 1/8 inch thick. Aim for a rectangle if possible. This ensures even baking.

Season and shape

Peel off the top sheet of parchment. Sprinkle flaked sea salt across the surface and press it lightly into the dough with your hands. Use a knife or pizza cutter to slice the dough into small squares. If you want, poke each cracker with a toothpick for a classic look and better airflow during baking.

Bake until golden and crisp

Slide the parchment with the cut dough onto your baking sheet. Bake for 20 to 25 minutes. Check at the 15-minute mark. Crackers at the edges will cook faster, so remove them if they’re golden while the center ones continue baking.

Cool before serving

Let the crackers cool completely on the baking sheet or transfer them to a rack. This final cooling step is key to getting that perfect crunch.

Store properly

Once cooled, store your crackers in an airtight container. They’ll stay fresh for up to five days at room temperature.