Three-Cheese Crackers

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 it 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 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.

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

Adapted from Smitten Kitchen.