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Melt the grated cheese in the microwave for 1 minute at 600 Watts. Stir, then microwave for another minute. If the cheese is not fully melted yet, continue in 30 second blasts. Stir in the sour cream. Add the almond flour, coconut flour, salt, chives and egg and mix as best as you can. Finish combining the ingredients by kneading the dough with your hands. Wrap the dough in some cling film and let it rest in the fridge for about 15 minutes. Roll out the dough between two sheets of parchment paper or cling film as thinly as you can. Aim for 1/16 in or 1.5mm. Cut into bite-sized crackers, for example with a cookie cutter. Transfer to a baking tray lined with parchment paper. Bake for about 8 minutes or until the crackers have puffed up and they start to brown. Let cool completely and store in an airtight container.
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