Preheat oven to 350°F (180°C).

Pulse everything (except water) in a food processor until the dough resembles sand.

Add water to adjust consistency (1 Tbsp at a time), pulsing to combine.

Remove dough from food processor, wrap in plastic wrap, and chill in the fridge for 20 minutes (or up to a few hours, if necessary).

On a lightly floured surface, roll out dough as thin as possible—less than 1/8 of an inch is ideal. To help prevent dough from sticking, roll out dough on floured parchment, with another sheet of parchment on top of the dough. (I cut my dough ball in half and rolled out one half of it first, while I let the other half keep chilling.)

With a small cookie cutter, dough into fish shapes. Use a toothpick to carve a smile if desired!

Collect scraps to re-form dough into a ball, roll out again, and continue cutting out crackers until dough has all been used.

Transfer homemade goldfish crackers to a baking sheet lined with parchment and lightly sprayed. (You’ll likely need a few baking sheets—this recipe makes a lot of crackers!)

Bake for 15 to 20 minutes, until lightly browned and crispy.

Allow to cool and enjoy!

Store in an airtight container for up to 1 week.

Yields ~4 cups homemade goldfish crackers.