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Preheat oven to 350°F (180°C).
In a large bowl, combine all ingredients except for milk. Once integrated, stir in milk to form a batter.
Spray mini loaf pans with cooking spray and fill with batter, so each pan is about ⅔ full. (I used 6x 3½ x 2¼-inch loaf pans.)
Bake 25-40 minutes until firm. (My mini loaf pans needed 30 minutes to bake. Bake time will depend on your loaf size.)
Allow to cool for 10-15 minutes, then freeze for 30-60 minutes. (Or, allow to rest at room temperature until completely cool, although this may take several hours.)
Once cooled, preheat oven to 325°F (160°C) and carefully remove baked loaves from loaf pans.
Using a sharp serrated knife, slice each loaf into thin slices (~⅛–1/16-inch).
Add crackers to a wire baking rack on a lined sheet pan, then grind or sprinkle coarse salt on top.
Bake for 25-30 minutes. (If you’re not using a wire baking rack, bake 15 minutes, then flip and bake 10-15 more minutes.)
Allow to cool. They will continue to crisp up while they cool!
Yields 60-65 crackers.