Combine all ingredients EXCEPT the water in your food processor and pulse until combined and crumbly.
Drizzle in 1 TBS of ice cold water in, pulse a few times.
Add in a second TBS of ice cold water and pulse a few times until dough-y crumbs form. If you feel it needs more water to hold together well, add another 1/2 to 1 TBS ice cold water.
Knead the dough into a ball, halve it and then between 2 sheets of parchment paper...roll the first ball out.
The thinner the dough, the thinner and crunchier the cracker. Experiment until you find the way you or your kids enjoy them the most.
Once you have your dough rolled out, transfer it to a baking sheet and refrigerate for 30 minutes. Cut the dough out into cracker shapes with whichever pastry cutter you choose or simply cut into squares and place on parchment paper or a silicone mat lined baking sheet.
Poke a hole in the middle of each cracker (to allow the steam to escape), sprinkle with Kosher salt (as well as additional spices if you wish) and bake at 350 for 11-15 minutes or until the edges begin to turn golden brown.
Baking time varies based on the size of cracker you choose to make and dough thickness. Just keep peeking.
Allow crackers to cool completely. Once completely cool, store in an air-tight container.