1. Preheat the oven to 425°F. Mist a baking sheet with nonstick cooking spray, and set it aside.

2. Place the flour, nutritional yeast flakes, baking powder, chili powder, garlic granules, and salt in a large mixing bowl, and stir them together.

3. Cut in the oil with a pastry blender or fork until the mixture resembles coarse crumbs.

4. Sprinkle the water or milk over the flour mixture, tossing gently with a fork to lightly moisten the dry ingredients. The flour should be evenly moistened, not damp or soggy, and able to be formed into a ball. Knead the dough 20 to 25 times in the bowl until it is smooth.

5. With your hands, quickly form the dough into two equal balls. Place one of these balls between 2 sheets of waxed paper, flatten it slightly, and roll it out 1/s inch thick into a rectangle. Carefully remove the top sheet of waxed paper, and cut the dough into small shapes (squares, rectangles, triangles, circles, etc.) using a biscuit cutter, the rim of a small drinking glass, or knife. Transfer the crackers to the prepared baking sheet. Prick the tops of the crackers all over with a fork. Roll out and cut the remaining dough in the same fashion.

6. Bake the crackers for about 10 minutes, or until they are golden brown. Transfer the crackers to a cooling rack using a metal spatula. When comple t ely cool, place the crackers in an airtight container, and store them at room temperature.

The Cook’s Secrets:

Lightly moistening your countertop with water will help to keep the waxed paper from sliding.