Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the almond flour and salt using a whisk to break up any lumps.

Add the egg and olive oil into the bowl, stirring until the mixture resembles wet sand. Fold in any herbs or spices if using.

Roll out the dough between two sheets of parchment paper to about 1/8 inch thick.

Score the rolled out dough into squares without cutting all the way through.

Transfer the scored dough to the lined baking tray and bake for about 10-15 minutes, checking for a golden edge after 8 minutes.

Allow the crackers to cool completely on the tray before breaking them apart along the scored lines.

Store the cooled crackers in an airtight container at room temperature.