I like to make almond milk occasionally and one of the byproducts is almond pulp, which you can then dry out and grind to make almond meal. You can make these crackers with any almond meal or ground almonds or almond flour, or you can substitute with oat flour. The key is to roll out as thin as possible to make a really snappy cracker. The Minimalist Baker has some great recipes that include almond meal.

3/4 c flour (I used rice)
2/3 c almond meal
2 Tbsp ground flaxseed
1/4 tsp baking powder
1/2 tsp salt
1 tsp fresh or dried herb of choice. optional (I used oregano and parsley)
1/8 tsp garlic powder, optional
4 Tbsp neutral oil (I used rice bran)
4-5 Tbsp cold water

Preheat oven to 165C. 
Mix all the dry ingredients in a large bowl or food processor. Gradually mix in oil and water until dough comes together and is not crumbly. At this stage you can chill the dough if you wish.
Roll out dough in between 2 sheets of baking paper to 2 mm thick. Cut into small cracker shapes with a knife or pastry cutter. I did diamonds and pricked each one in the middle with a fork. Transfer the cut dough with the baking paper onto your baking tray. Chill in fridge or freezer for 10 minutes to firm up.
Once firm, separate the pieces slightly so they aren't touching each other. Bake for 16-20 minutes until crisp and golden brown.
Let cool on the baking tray. Eat plain or with your favourite toppings or dips. Store in an airtight container or freeze for up to a month.