Mix together all the ingredients except for the coarse salt to form a dough.

Once the dough is formed, give it a light knead until the surface of the dough is smooth. Wrap in clingfilm and refrigerate for at least 30 minutes.

Preheat the oven to 180°C. Line two baking sheets with parchment

Once the dough has rested, divide into 4 equal pieces and begin shaping the first piece, keeping the others wrapped in the plastic to avoid the dough drying out. Using either a rolling pin or a pasta machine, roll out the dough to around 1mm thick. If you’re running this through the pasta machine, you might want to divide the dough in two. I like to have the width of the dough at 7cm wide.

When the dough is the right thickness and width, line two baking sheets with parchment paper. Cut the dough into triangles – we are looking for a shape like corn chips.

Place the dough pieces on the parchment paper and spritz the top of the dough with water. Grind or sprinkle salt on to the pieces. We like ours pretty salty.

Place the trays in the oven and cook for 10-12 minutes, swapping and rotating the trays at the halfway point to get even baking. You may need to flip the crackers over halfway as well.

While this batch is baking, start the next batch.

At the 10 minute mark check the crackers. If they are starting to go brown at the edges, you can take them out. If you want to push the brownness a little further you can bake them for a couple of minutes more – but watch them carefully – they can easily overcook.

Remove from the oven and using a fish slice, transfer the crackers to a wire rack to cool.

Serve with a nice homemade dip.

Leftover chips can be stored in an airtight container for up to 7 days.