Sour Cream and Chive Crackers

I've gone herb crazy this spring.  I decided to attempt to grown my own and get away from the expensive little bundles in the local market.  Starting with single pots of parsley, basil, rosemary, thyme and chives (Sounds oddly like a Simon and Garfunkel song...) I have been rooting and replanting cuttings and now have several large urns, full of herbs, sitting by the railing on my sunny back deck.  One of them is FULL of chives, and requires daily pruning.  Trust me..  fresh chives, or any herbs, in scrambled eggs is a delicious way to start your day!

But today it's about ANOTHER craving..  CRUNCH!  I want some CRUNCH!  And although pork rinds go a LONG way towards satisfying that need, some real CRACKERS would be delicious.

Ingredients

2 cups almond flour
A hand full of fresh chives
2.5 oz sour cream
1 tsp (or to taste) salt
1/2 tsp garlic powder


Instructions

Preheat the oven to 250 °F (low oven to cook them slowly)

Chop the chives into small pieces.
In a medium bowl, mix all the ingredients by hand. 

Knead for about 30 seconds or until smooth.

Place the dough on a baking sheet lined with parchment paper. 

Place another parchment paper on the dough. 

Using a rolling pin, roll the dough between the two parchment papers as thin as you can.

Remove the topmost parchment paper.

Cut the dough with a knife or pizza cutter into squares (or your favorite shapes)

Bake for 50–60 minutes. Check frequently so that the crackers don’t get too dark or burn.

Cool completely and break into squares.

Cook's Notes:

• This is a simple dough, made from almond flour and sour cream.  All the other ingredients are simply for flavor.  If you don't have an urn full of chives on your deck, you can use taco seasoning..  or the powder out of those blue mac&cheese boxes..  or basil and sundried tomato...  Your imagination is your only boundary!
• The edges MIGHT be thinner and cook faster, so be prepared to remove them while the middle continues to bake.  Rolling pin skills come in handy.