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Blend all ingredients in a food processor, except for the flaky sea salt. If you prefer a less salty cracker, cut the salt amount in half.
Place dough onto plastic wrap and place in the fridge for at least 20 minutes.
Preheat the oven to 350F.
Remove the dough from the fridge and split it in half. Roll out half the dough as thin as possible, ⅛”. I prefer to roll out on a silicone baking mat but you can also use parchment paper. The thinner the better for a crispier cracker.
Cut the crackers in 1" squares with a bench scraper or a pasta cutter.
Poke a hole in the middle of each cracker with a toothpick.
Sprinkle the crackers with flaky sea salt.
Do not separate the crackers. Place the parchment paper on a baking sheet and bake for 15-18 minutes.
Repeat with the other half of the dough. If you bake the 2 trays together rotate the trays halfway through.
After the cheez-its bake let them sit in the turned off oven with the door slightly ajar. This will allow them more time to dry out resulting in a crispier cracker.