In a large mixing bowl combine flour, cheese, basil, oregano, thyme, garlic powder, and salt; whisk until combined.
Using a fork, stir in the egg whites and egg yolk until completely combined and crumbly dough forms. IF the dough is too dry, add a teaspoon or two of cold water.
Using your hands, shape the dough into a ball.
Grab two sheets of parchment paper and grease with cooking spray.
Add the dough ball to one of the sheets; place the other parchment paper over the dough, oiled side down.
Using a rolling pin, roll out the dough into a large rectangle, about ⅛-inch thick. The thinner the dough, the crunchier the crackers will be.
Carefully slide the dough onto a baking sheet, do not remove the parchment paper.
Put in the freezer for 8 minutes.
Preheat oven to 325˚F.
Remove dough from freezer and discard top sheet of parchment paper.
Sprinkle dough with everything bagel seasoning and, using your hands, press down on it to stick.
Using a pizza cutter, score the dough into about 36 crackers; you can cut them into rectangles or squares.
Bake for 15 to 20 minutes, or until the crackers are golden and firm.
Remove from oven and cool completely on the baking sheet.
Break into crackers.
Serve.
Store in an airtight container at room temperature for 7 days.