Whisk together the almond flour, chickpea flour, Parmesan, Swiss cheese, thyme, onion powder, and black pepper in a medium bowl. Stir in the olive oil; start with 1 tablespoon water and add enough water so it comes together as a dough.
Line an 8 by 8-inch baking dish with parchment paper so that the paper hangs over 2 sides. Press the dough into the prepared baking dish, using a metal spatula to even out the dough.
Once the dough is pressed into uniform thickness, carefully use the overhanging parchment paper to pull out the dough in 1 square. Sprinkle on the sea salt, lightly pressing it into the top of the dough, and then cut it into 16 crackers.
Arrange the crackers about 1 inch apart on a large baking sheet and bake until the crackers are golden and crisp, about 25 to 30 minutes, rotating the tray once. Cool completely before removing from the tray and serving.
Store in an airtight container at room temperature for up to 1 month.
Recipe by An Edible Mosaicâ„¢ at https://www.anediblemosaic.com/swiss-cheese-thyme-gluten-free-crackers/