Bring all the ingredients into a food processor and process on high speed until it forms a crumbly batter. It should take about 1 minute.
Transfer the pieces of dough onto a piece of parchment paper.
Gather all the pieces and squeeze them to shape a ball.
Place the ball of dough onto a piece of parchment paper. Press another piece of parchment paper on top of the ball to roughly flatten into a thick disk.
Freeze the dough for 5 minutes to set.
Remove from the freezer, and start rolling.
Shape a rectangle of dough size 9.5 inches x 7 inches (24 cm x 18.5 cm). Watch the recipe video to see my easy technique to roll a perfect rectangle.
Remove the top piece of parchment paper and cut out the dough into 32 crackers.
Slide the parchment paper piece (with the crackers on it) onto a baking sheet.
Bake for 18-22 minutes at 370°F (180°C) or until golden on the top and crispy. After 15 minutes, I recommend checking the crackers on the border. They cook way faster and they might be crispy already. If so, remove them from the oven before the rest of the batch and cool on a rack. It is also a good time to cut out the crackers again (following the cut you did before) to spread the crackers a bit more on the tray (leaving 0.2 inches/0.5 cm) between each cracker. This will ensure that the borders of all crackers come out crispy. If they touch each other too long, they stay a bit softer.
Remove the baking sheet from the oven and cool the crackers on a rack.
You can sprinkle some dried oregano or rosemary on top. Make sure you try them before adding salt as parmesan adds a very salty flavor to the crackers
Store at room temperature in an airtight jar for up to 4 days or freeze in ziplock bags.
Recommended snack serving size 6 crackers: 3.6 grams net carbs per serving with a zero-carb topping like butter or cream cheese.