Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, combine Chickpea Flour (60 gram), Rice Flour (20 gram), Extra-Virgin Olive Oil (16 milliliter), Dried Oregano (1 tablespoon), Coconut Vinegar (1 teaspoon), and Himalayan Rock Salt (1/2 teaspoon).
Add a bit of Water (to taste) while mixing, just add enough so the ingredients come together and you get a smooth dough.
Divide the dough into 12 equally sized balls, roll them into ropes and cross 2 of them together.
Bake in a preheated oven for 10 minutes, or until they are golden brown and crispy. Remove them from the oven and let them cool down on a wire rack.
Serve right away, or you can also store in a ziplock bag for up to 5-7 days.