Chia Seeds: We’re making a chia mixture to replace an egg, so chia needs are necessary here. Alternatively, if you are not allergic to eggs, you may replace the chia and water mixture with 1 egg.

Almond Flour: Make sure to use finely ground almond flour (NOT almond meal) for the best results.

Parmesan Cheese: I used a dairy-free parmesan cheese to keep this recipe dairy-free. You can also use nutritional yeast if you prefer. If you are not lactose-intolerant, go ahead and use regular parmesan cheese instead. Alternatively, you may also use other types of cheeses such as pecorino romano.

Olives: Chopped olives add a nice punch of flavor to these easy crackers. I personally prefer the taste of black olives to green olives, bu you can use whichever you prefer (just make sure to chop the olives finely).

Olive Oil: I like using extra virgin olive oil, but you can also use another type of vegetable oil if you prefer (such as sunflower oil, avocado oil, canola oil, etc).

Flax Seeds: I like sprinkling a handful of flax seeds on top of the cracker dough (I used golden flax seeds, but brown flax seeds will work too). However, this is entirely optional, so you can leave it out if you wish.

Extra Crispness: If you want very crispy crackers, leave the crackers in the oven (turned off) for an additional 5-10 minutes after baking to remove any residual moisture.

Optional Herb Add-Ins: Incorporate dried herbs like oregano, thyme, or rosemary for an aromatic twist.

Thickness matters: Make sure to roll out the dough evenly to avoid some crackers from being undercooked or overcooked.

Different Shapes: Experiment with different shapes (e.g., triangles or circles) for fun and presentation.

Storage: Store the crackers in an airtight container at room temperature for up to a week, or freeze them for up to two months.