Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
In a high speed blender or food processor, add your almond flour, shredded cheese, and salt, and blend well, until a dough remains. If the dough is too crumbly, add a tablespoon or two of water.
Line a large sheet of parchment paper on a flat kitchen surface. Transfer the dough onto it and place another sheet of parchment paper on top. Press down on the dough, before rolling it out using a rolling pin, until around 1/4 inch in thickness. Using a pizza cutter, slice up squares to form crackers.
Transfer the crackers onto the lined sheet. Bake for 12 minutes, flipping halfway through. Remove from the oven and allow to cool completely.
* For cheese-less crackers, replace the cheese with 1 egg and 1 tablespoon of melted coconut oil. ** Only needed if dough isn't forming easily.TO STORE: Store crackers at room temperature, in a sealed container. They will remain fresh for at least 3 days. You can refrigerate them to keep them longer.TO FREEZE: Place crackers in a ziplock bag and store in the freezer for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven once thawed out.TO CRISP UP: If crackers are refrigerated or frozen, it's best for you to reheat then in the oven or toaster oven to crisp up again.