Preheat your oven to 175°C (350°F) so it’s fully ready by the time your crackers go in. Line a baking sheet with parchment paper to prevent sticking and to make transferring the dough easier later.

Wash the zucchini thoroughly, then grate it finely using a grater. Place the grated zucchini into a clean kitchen towel or cloth and squeeze out as much moisture as possible. This step is very important—removing excess water ensures your crackers turn out crisp instead of soft or soggy.

In a large mixing bowl, add the almond flour, oat flour, ground flaxseed, dried herbs, turmeric, black pepper, garlic powder, and salt. Mix everything well so the dry ingredients are evenly combined and the spices are distributed throughout.

Add the squeezed, grated zucchini into the bowl along with the olive oil. Use a spoon or your hands to mix everything together until it forms a cohesive dough. It should feel slightly firm but not dry—if it’s too crumbly, you can add a teaspoon of water at a time until it holds together.

Place the dough between two sheets of parchment paper. Using a rolling pin, roll it out as thin as possible—about 1/8 inch thick. The thinner you roll it, the crispier your crackers will be, so try to keep the thickness even across the entire sheet.

Carefully remove the top layer of parchment paper. Using a knife or pizza cutter, cut or lightly score the dough into small squares or rectangles. This makes it easier to break them apart after baking and gives them a clean, cracker-like shape.

Transfer the parchment paper with the rolled and cut dough directly onto your prepared baking sheet. Place it in the oven and bake for 20–25 minutes, or until the crackers turn golden brown and feel firm to the touch. If the edges cook faster, you can remove them early and let the center bake a few minutes longer.

Once baked, remove the tray from the oven and let the crackers cool completely on the baking sheet. This step is essential because they continue to crisp up as they cool. Once fully cooled, break them apart along the scored lines and enjoy their crunchy texture.