Mix the egg white until frothy. Add the oil and whisk until well combined.

Blend the almond and pecan flour, adding 1/8 tsp of salt.

Mix the wet and dry ingredients until well blended.

Put the dough between two sheets of parchment paper and roll until less than 1/4-inch thick.

Score the dough with a knife, creating 24 equal size crackers. Don't try to separate them.

Bake in a 325-F oven for 12-14 minutes or until lightly golden around the edges.

Cut the crackers apart while still warm and let cool completely before removing from the sheet pan.

Enjoy!