Add the protein base, grated Parmesan cheese, egg, garlic powder, dried herbs, salt, and black pepper to a large mixing bowl. Using a sturdy spoon or spatula, stir slowly at first, then more firmly, until everything comes together into a cohesive dough. The mixture should feel slightly tacky but not sticky or wet. If it feels too soft, let it rest for 2–3 minutes so it can naturally firm up.

Transfer the dough onto a baking sheet lined with parchment paper. Use your hands to flatten it slightly, then switch to a rolling pin or the bottom of a flat glass to press the dough into a thin, even rectangle. Take your time with this step, as an even thickness is key for crackers that bake and crisp uniformly without soft spots.

Once the dough is evenly flattened, use a sharp knife or pizza cutter to gently score it into cracker-sized squares or rectangles. Press just deep enough to mark the shape without cutting all the way through, which helps the crackers separate cleanly after baking.

If desired, lightly spray or brush the surface with a small amount of oil. This step is optional, but it helps encourage even browning and adds extra crispness to the finished crackers.

Place the baking sheet into a fully preheated oven and bake until the surface turns golden and the edges begin to crisp. Halfway through baking, carefully rotate the tray to ensure even heat exposure and consistent browning across all crackers.

Remove the tray from the oven and let the crackers cool completely on the baking sheet. As they cool, they will firm up and become fully crisp. Once cooled, gently break them apart along the scored lines and serve.