1. In the bowl of a stand mixer fitted with the paddle attachment, combine all ingredients except the canna-oil and water and mix slowly for 1 minute.
2. While continuing to mix, gradually add the canna-oil and water to the bowl and mix for 1 minute more, or until the mixture reaches an even, dough-like consistency. Cover tightly with plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 350°F. Line a baking pan with parchment paper.
4. Turn out the dough onto a sheet of parchment paper. Working from the center of the dough outward, roll the dough into a 1/8-inch-thick (or thinner) rectangle. If the dough starts to shrink back as you roll it, set aside to rest, uncovered, for 5 minutes, and then continue rolling.
5. Using a pizza cutter or a sharp knife, cut the dough into cracker-sized (roughly 1 inch by 1½ inches) rectangles, or use cookie cutters that are roughly that size.
6. Transfer the crackers to the prepared baking sheet; it’s fine to crowd the crackers very close to each other. Bake for 30 minutes, or until the crackers are crisp and lightly browned. Remove from the oven and set aside to cool completely.
7. Enjoy!

Potency: If you’re using a 15% THC strain, this recipe yields approximately 15mg of THC per serving. See how to calculate potency.