Combine flour, cornstarch, salt, cayenne pepper, garlic powder, black pepper, and paprika in a large mixing bowl and whisk until well blended.

Slowly pour 3/4 cup warm water into the dry mixture while stirring with a fork until a stiff dough forms.

Turn the dough onto a lightly floured surface and knead for about 2 minutes until smooth and elastic.

Roll the dough between two sheets of parchment paper into a 1/8-inch thick sheet using a rolling pin.

Cut the rolled dough into 1.5-inch squares using a sharp knife or pizza cutter and set aside.

Heat oil in a deep skillet or heavy-bottomed pot to 350°F (175°C) using a candy or deep-fry thermometer.

Fry crackers in small batches of 8 to 10 pieces for 2 to 3 minutes, stirring gently halfway through, until golden brown.

Remove crackers with a slotted spoon and drain on paper towels, then immediately sprinkle with the topping mixture.

Transfer crackers to a cooling rack and let cool for at least 10 minutes before serving or storing.