Crispy Whole Wheat Onion and Garlic Crackers

1. Preheat the oven to 350°F.
2. Whisk together the garlic salt oil ingredients in a small dish and set aside.
3. Combine the flour, nutritional yeast, dehydrated onion flakes, garlic powder, ground flaxseed and sea salt in a medium mixing bowl. Add the oil and water and mix until combined. Knead the ingredients together with your hands to form a ball of dough.
4. Divide the dough into three equal balls and roll out each ball of dough into a large rectangular shape onto a sheet of parchment paper. You want to roll it fairly thin (about 2 mm) so that the crackers will be nice and crispy.
5. Cut the dough with a pizza cutter into long strips and then cut them again across to make square-shaped crackers, whatever size you like. Brush each batch of crackers with the Garlic Salt Oil.
6. Place the parchment paper with the cut crackers onto a baking sheet and into the oven to bake for 12-15 minutes or until lightly browned. The thinner the crackers, the faster they cook so be sure to watch them carefully.
7. Allow crackers to cool completely and become more crisp before removing them from the pan. Store in an airtight container for up to 2 days. The crackers are best fresh or eaten within the first 24 hours when they are most crispy.