Preheat your oven. Set it to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup and even browning.

Make the dry mix. In a medium bowl, stir together 1 1/2 cups almond flour, 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder. If you like heat, add a pinch of cayenne or 1/4 teaspoon smoked paprika.

Add the cheese. Mix in 1 cup shredded cheddar and 2 tablespoons finely grated parmesan. Toss to coat the cheese with the dry ingredients.

Bind the dough. Add 1 beaten egg and 2 tablespoons melted butter. Stir until a soft dough forms. It should hold together and feel slightly tacky, not wet.

Divide and prep for rolling. Split the dough into two portions. Place one portion between two sheets of parchment paper.

Roll it thin. Use a rolling pin to roll the dough to about 1/16–1/8 inch thickness. Thinner dough yields a crisper cracker. Peel back the top parchment and slide the bottom sheet with the dough onto the baking tray.

Score the crackers. Using a pizza cutter or a sharp knife, lightly score the dough into 1-inch squares. No need to separate them now; they’ll break apart easily after baking.

Season the top. Sprinkle lightly with extra salt, everything seasoning, or dried herbs. Press gently so toppings stick.

Bake. Bake for 10–14 minutes, rotating the tray once. Look for edges turning deep golden and centers set. If some areas brown faster, you can remove those pieces early and return the rest to finish.

Cool for crispness. Let the sheet cool on a rack for 10–15 minutes. As they cool, they firm up and get crunchier. Break along the score lines.

Repeat. Roll and bake the second portion the same way. For extra crunch, you can return cooled crackers to a 300°F (150°C) oven for 5 minutes to dry them further.