Combine all ingredients except for sea salt in the bowl of a food processor. Run food processor for about 2 to 4 minutes until a dough forms.

Pat dough into a flat disk, then roll out on a lightly floured baking sheet to 1/8-inch thickness (mine were a little thicker and therefore less crunchy as a result, but still tasty). Pat edges of dough to form a rough square or rectangle. Cover with plastic wrap and chill 30 minutes.

Heat oven to 350 degrees F. Cut dough into squares or shapes (using a cookie cutter). Transfer squares to a parchment paper-lined baking sheet, spacing them about 1/2-inch apart. Use a skewer to poke a couple holes in each cracker. Sprinkle with sea salt. Bake 10 to 12 minutes until just lightly browned on the edges.

Cool crackers completely on baking sheet placed on a cooling rack. Crackers can be stored in an airtight container at room temperature for up to one week.