So I tried a new dough tonight. I bought shaved almonds, not quite flour, still with the consistency of almonds. Once I added water it became very messy. The consistency was like couscous. I tried to ball the dough up and flatten it and that was a huge failure. So I added some brown rice flour and the batter became very thick.
I was then able to flatten them out and put them on a hot skillet. The dough was very dense. After about 2 minutes on the skillet the dough had hardened and I was able to flip them easily. After another minute or two I was able to cut them up in triangles.
After frying them in olive oil the chips were very thick and dense. The outcome was almost like a cracker. So my almond crackers were born.
Ian
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