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
Cinnamon Sugar: Sprinkle top of crackers with cinnamon sugar before baking
Onion & Dill: Granulated onion, granulated garlic, dry minced onion flakes, dry dill flakes, dry chives kosher salt
For Best Results:
Press toppings onto crackers before baking