Preheat oven to 350 degrees F. In large bowl combine the almond flour, egg, chia seeds, salt and garlic powder. You may need to use your hands to make it all come together. It should feel like a wet sand but will still hold together.

Add the mixture to parchment paper, then top with another sheet of parchment paper to cover. Roll out dough between the two pieces of parchment paper so the dough is approximately 13” x 15” (dough should be VERY thin). You may have to use your hands to smooth out the edges of the dough. Very carefully transfer the rolled out dough on parchment paper to a large baking sheet that is bigger than the dough (i use a 21x15 inch pan). You can also divide the dough in half and bake on two smaller baking sheets. It’s up to you, but please note that you do want the dough to be pretty thin.

Remove the top piece of the parchment paper and cut crackers into about 1.5 inch squares. I like to use a pizza cutter.

Whisk your second egg in a small bowl with 1 teaspoon of water to make an egg wash. Lightly brush all of the dough with the egg wash. You won’t need to use all the wash.

Bake for 14-19 minutes until set and edges and crackers are nice and golden brown. They need to be completely golden brown to be crispy crackers and to stay that way.

Allow to cool for 10 minutes before carefully breaking the squares up into crackers. Divide into 8 servings.