Place the dry ingredients in a food processor and pulse a few times to mix.

Add the butter chunks and pulse until the mixture looks like coarse cornmeal. With the motor running, drizzle in 1/4 cup cold water and process until the mixture is uniform with no dry bits of flour.

Turn out the dough onto a large piece of plastic wrap, gather it together, and knead until it is smooth with no flour or butter streaks. Shape the dough into a disk, wrap it in the plastic wrap, and refrigerate for 2 hours.

Meanwhile, position a rack in the upper third of the oven and preheat the oven to 400ºF. Line a baking sheet with parchment paper.

Remove the dough from the refrigerator. Let the dough soften, at room temperature, for 20 minutes. Divide the dough into 3 portions, reserving 2 of the portions in plastic wrap. Place a large, flat piece of parchment on a clean, flat surface and lightly dust with potato starch. Gently roll out the unwrapped dough portion as thinly as possible. If it tears, gently patch it back together. As you roll, check periodically to make sure the dough is not sticking. Flip over the dough and dust very lightly with a little more potato starch, if needed. (If the dough is extra dry, sprinkle with a little water from your fingertips, knead it in, and re-roll.)

Cut the dough into cracker shapes using a 1-1/2-inch-square cutter, single pastry wheel, or knife.

Place the crackers 1 inch apart on the prepared baking sheet. Gather up any scraps, knead together, re-roll and cut out more crackers. Using a toothpick or fork, poke holes in the crackers in any pattern you like.

Lightly sprinkle each cracker with salt. Bake until lightly golden, 5 to 9 minutes. Start checking them at 5 minutes; baking times vary greatly, depending on the crackers’ thickness.

Transfer the crackers to a cooling rack and cool completely before serving. Repeat, from the rolling-out step, with the remaining 2 portions of dough.