Preheat oven to 350 F. Line large cookie/baking sheet with parchment paper that comes up over the sides.
Mix all dry ingredients in a large bowl. Whisk the eggs and water together in a separate bowl and add to dry ingredients. Mix to combine.
Pour the mixture onto the parchment paper lined baking sheet. With your hands (moisten them if necessary) or a soft spatula, press the mixture down into a uniformly thin sheet, right out the edges of the baking sheet if necessary. A second piece of parchment paper can be placed over top of the mix to make this easier, but remove it again before baking. Aim for less than 1/4 inch thickness. Form into rectangular shape for easier cutting later. The thinner you can get it, the crunchier it will be.
Bake at 350 F for 25 minutes. At the end of the baking time, take out of oven and slice the sheet into crackers. I used my pizza cutter to make 6 vertical strips, by 8 horizontal strips for a total of 48 crackers. Using the edge of the pizza cutter, slightly wiggle the crackers away from each other to allow the edges to be exposed to the heat for better crisping up.
Place the crackers back into the oven, now reset at 200 F. Set timer for 2 hours, then turn off oven and leave the crackers in overnight. Next morning, they will be fully cool and crisp and can be stored at room temp for a week or more.