Preheat your oven to 375 degrees Fahrenheit.

Combine all of your ingredients in a medium bowl and mix well. Remember to crack your eggs first in a separate bowl and then transfer to the real mixing bowl to avoid bad eggs and shells.

You can then do one of two things: Either line a cookie sheet with aluminum foil and oil it down just a little, or you can just use a nonstick cookie sheet. I find that the crackers get crispier on the nonstick cookie sheet (only by a little), but whatever you have on hand will work.

Once you’ve got your cookie sheet ready to go, use a half tablespoon to scoop your mixture onto the cookie sheet. (If you don’t have a half tablespoon, use two teaspoons per cracker.) Use a finger to gently push the mixture out a little so it becomes thinner and rounder. Repeat until you run out of batter.

Bake for six to eight minutes, until your crackers are crispy on the outer edge and slightly soft in the middle.