1. Preheat your oven to 350 F (175 C). Line two large baking sheets with parchment paper.

2. In a medium bowl, combine the sourdough discard, 1/4 cup olive oil, 1/2 teaspoon fine sea salt, garlic powder, and onion powder. Whisk everything together until it’s well combined and smooth.

3. Add the all-purpose flour and nutritional yeast to the wet mixture. Stir with a spatula or spoon until just combined. Do not overmix; a few lumps are fine. The dough should be thick but spreadable.

4. Divide the dough evenly between the two prepared baking sheets. Using an offset spatula or the back of a spoon, spread the dough as thinly and evenly as possible over the parchment paper. Aim for almost cracker-thin for the crispiest results.

5. Lightly brush the surface of the dough with a little extra olive oil. Then, sprinkle with additional fine sea salt to taste. Using a pizza cutter or a sharp knife, gently score the dough into cracker-sized squares or rectangles. Do not cut all the way through, just score the surface. This helps them break apart easily after baking.

6. Transfer the baking sheets to the preheated oven. Bake for 20-25 minutes, rotating the sheets halfway through, until the crackers are deeply golden brown and feel firm and crisp to the touch. Keep a close eye on them during the last few minutes, as they can burn quickly due to their thinness.

7. Once baked, remove the baking sheets from the oven. Let the crackers cool completely on the baking sheets. As they cool, they will become even crispier. Once cooled, break them apart along the scored lines.