Stuff:

• 6 oz. Shredded cheddar cheese (About 1 and 1/2 cups)

• 1-1.5 Oz. PARMESAN

• 3 oz. Almond flour

• 1 tsp. baking powder

• 1 egg

• Kosher salt for sprinkling on top of the crackers.

Do:

1. Begin by pre-heating your oven to 250F. These will need to bake for 30-35 minutes at a lower temperature than other recipes in order to get that crispy crunch. Avoid the temptation to bake them for a shorter time at 350.

1. Melt 6 oz. of shredded cheddar cheese in a microwave safe bowl. I tend to microwave for 30 seconds, stir, and then another 30 seconds. I find that if I try to melt the cheese in one visit into the microwave the cheese gets too hot around the edge and not melted enough in the center. Maybe that’s just my bowl. Who knows!

2. Once the Cheddar Cheese is thoroughly melted, add one egg. Stir the egg and the cheese together until they are well incorporated. In a separate bowl, add the almond flour, baking powder, and parmesan cheese. Mix well and then add to the wet mixture. With clean hands, begin to work the dry ingredients into the wet. You CAN do this with a wooden spoon or other firm spatula but I like to do this with my hands. Knead the dough until it is well mixed. Divide the dough into two sections. Roll one half of the dough out between two sheets of parchment. I roll the dough rather thin, until I can see a pattern through it. I wish I could give you an exact thickness but I don’t have a small enough ruler! Hahaha. Less than 1/8th of an inch. I have a striped tea towel that I slide under the parchment paper to test the transparency. If the crackers are too thick they will take longer to crisp up.

1. After the dough is rolled out, slice into one inch squares. Sprinkle salt over the entire sheet of crackers before you separate them. Salting them when they’re still crowded is just a bit neater. Gently slide a spatula under one cracker and pull it away from the rest of the sliced crackers. I tend to bake the crackers with about a quarter inch between each cookie. I also poke a small hole in the center of each cracker just to complete the illusion! Bake for 30-35 minutes on a parchment lined baking sheet at 250. You may need a bit more time to get them crisped up. Once you make them once you’ll figure out the perfect amount of time 🙂

2. Allow the crackers to cool for 10-15 minutes before eating. This gives them even more time to crisp up. Store these in a ziplock bag, doesn’t need to be refrigerated, for up to a week.

1. You can also leave the crackers in the oven, after turning off the heat and cracking the door, to help them crisp up. They will still need to cool completely before enjoying.