1. Preheat oven to 400 degrees F.
2. Place flour, baking powder, sugar, 1/2 teaspoon salt in the bowl of a food processor and pulse to combine.

3. Add butter and pulse to combine.

4. Add vegetable oil and pulse to combine.

5. With food processor on low speed, slowly drizzle in the water until the dough begins to form a ball.

6. Remove dough from food processor and wrap in plastic wrap. Let rest for 10 minutes.

7. Divide dough in half. On a lightly floured surface, roll out one half of the dough as thin as possible. (Thinner than pie crust if possible, thin like crepes works best.)

8. Cut the dough into your desired shapes with a cookie cutter, or cut rectangles or squares with a knife or pizza cutter and arrange on a baking sheet lined with a Silpat baking mat or parchment paper.

9. Repeat with remaining dough. Gather scraps of dough and re-roll until all dough is used. (If you struggle to get the dough to roll thin enough, let it rest for another 10 minutes, then come back to it. The gluten may need to relax a bit.)

10. Using a toothpick, prick several holes in each cracker. (Don't skip this step- you will not have nice, flat crackers if you don't.)

11. Bake 7-10 minutes, or until golden brown.

12. Remove from oven, brush the tops with melted butter, and immediately sprinkle with coarsely ground sea salt. (If you don't sprinkle the salt on the melted butter right away, it won't stick.)

13. Remove from baking sheets and allow to cool completely on a wire rack.