Preheat your oven to 350 °F (177 °C). Line a large baking sheet with parchment paper.
In a mixing bowl, combine the almond flour, sea salt, rosemary, thyme (and garlic powder, if using). Stir until evenly distributed and fragrant.
Add the beaten egg and olive oil. Mix until a slightly sticky dough forms — it should hold together when pressed between your fingers.
Place the dough ball between two large sheets of parchment paper. Use a rolling pin to roll it out into a rectangle about 1/16 inch (~1.5 mm) thick. For ultra-crisp results aim for even thickness.
Remove the top sheet of parchment, use a pizza cutter or sharp knife to score or cut the dough into approx. 24 thin rectangles (or your preferred shape). Lightly prick each piece with the tine of a fork to prevent bubbling. Transfer the entire parchment (with dough) to your baking sheet.
Bake for 10–12 minutes, watching carefully from minute 8 onward. You’re looking for golden edges and a firm surface. The crackers will firm further once cooled.
Immediately upon removing from the oven, sprinkle the hot crackers with coarse sea salt flakes and (if using) drizzle a little extra-virgin olive oil for shine and flavour.
Allow the crackers to cool completely on the sheet (about 10 minutes) — during this time they crisp fully. Then carefully separate along the cut lines and transfer to a storage container.
