Rosemary and Olive Oil Crackers

These delicious crackers were born out of the desire to utilize the leftover pulp that remains after making almond milk.  They are so simple and delicious, they will have you making almond milk just to have them around!

1 cup almond pulp (see below)
3 tablespoons olive oil
1 tsp. Celtic sea salt (fine grind)
1-2 tbsp. dried rosemary

Preheat oven to 350┬║F.  Mix all ingredients thoroughly and place on a sheet of parchment paper.  Place another shooet of parchment on top and gently press down.  Using a rolling pin, gently roll the "dough" out to be 1/4"-1/8" thick.  (The thinner the dough, the crispier the crackers will come out.)  Remove the top sheet and use a knife to cut the crackers, gently making space between crackers.  Use a fork to pierce each cracker.  Bake for 10 minutes, then turn (use a spatula or another sheet of parchment placed on top and flip).  Bake for an additional 20 minutes, or until desired crispiness.  Allow to cool and store in an airtight container.