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

In a large bowl, combine almond flour, coconut flour, ground flax seeds, tapioca starch, salt, oregano, and pepper. Stir until well mixed.

Gradually add water, mixing until a cohesive dough forms. It should be slightly sticky but hold together. Add an extra teaspoon of water if too dry.

Place the dough between two sheets of parchment paper and roll out to 1/8-inch thickness for thin, crispy crackers.

For irregular pieces, leave whole and break after baking. For uniform crackers, score into squares or rectangles with a knife or pizza cutter.

Transfer the parchment with the dough to the baking sheet.

Let cool completely on the tray to maximize crunch.

Break into pieces if left whole, or separate along scored lines.

Store in an airtight container at room temperature for 5–7 days.