Put all ingredients except for the tomato juice in the food processor and pulse until it is combined and resembles coarse crumbs.

With processor running, add tomato or V8 juice, 1 tablespoon at a time, just until dough begins to come together.

Turn out on a floured surface, and knead briefly.

Shape into a flat disk, wrap in plastic wrap and chill for at least an hour. it will make things easier later on if you get it into a roughly squarish shape before chilling.

When chilled, roll out to about 1/8 of an inch thick, and cut into squares. Arrange squares on a parchment lined baking sheet, with a bit of space between them – they puff up, but not out very much, so they can be pretty close together.

Use a chopstick, or the flat end of a bamboo skewer to poke a hole in the middle of each cracker, and sprinkle lightly with kosher salt.

Bake at 400° for 15 to 17 minutes, until well browned around edges. Place on a cooling rack - they will crisp up as they cool off.

Store tightly covered for up to a week, though they are best if enjoyed pretty quickly after you make them.

If they seem to soften with storage, you can re-crisp them by baking at 350° for 5 minutes or so.