Beat eggs with salt using a whisk or fork.

Add flour until cohesive dough is formed. (If your eggs are extra large or Jumbo, you will need a few extra tablespoons)

Start by using a spatula and finish using your hands (wear gloves for best results).

Set out 1 piece of parchment paper. Transfer dough to paper and down gently to flatten.

Cover dough with a second piece of parchment paper. Roll on top of 2nd sheet until dough is about 1/8 inch thick.

Remove top layer of paper.

With a sharp knife, cut the dough into rectangles or squares.

Carefully lift the parchment paper with dough onto a baking sheet.

Bake at 350 degrees for 13-15 minutes until the edges of the crackers are brown and crispy.

To store crackers, cool, then place in a freezer safe container. Defrost at room temperature to enjoy.

NOTE: The crackers don't fully freeze, so they can be enjoyed straight from the freezer.

Salt & Pepper: Add a quarter to half a teaspoon pepper

Onion & Garlic: Add 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder

Garlic & Herb: Add 3/4 teaspoon garlic powder and a 1/4 teaspoon each (dry) oregano, basil and parsley

Rosemary Cheddar: Add 1 Cup shredded cheddar cheese and 1/2 - 1 Teaspoon crumbled dried rosemary leaves