There is not a cracker box that goes to waste in this house! I remember living at home with my parents and I always told my mom we were the chips and crackers family. She always bought crackers and an obnoxious amount of chips like were going to feed an army every day. Funny enough, now, I can’t keep crackers, chips, or popcorn in my pantry because I will go through a bag a day! These crackers are no exception. I will eat the batch right from the baking sheet pan after they cool. They are crisp, salty, thick, and seasoned perfectly to pair with any dip or spread.
These remind me a lot of pita chips. I have one brand I am loyal to and these have at least one-fourth of the fat grams, no oil, and no preservative. Doesn’t mean I love my pita chip brand any less, this is just a better way to indulge in my chip eating marathon when no one is around!
How do you make a cracker crispy?
Serval ways, but my favorite way is to keep my on the sheet pan to allow them to cool. This helps crisp them up. You can also poke holes in the dough with a fork or a fancy pizza roller. This help create air flow through the dough and also keep the dough flat versus puffy like the ones you see here. I do not use oil, you can but I like to keep it clean as possible and these are just as good without it.
Can you make different flavors?
Yes! Any seasoning you like in this mixture will work. Rosemary and garlic, sage and thyme, cheese and basil, the combinations are endless. I like to make this dough and cut into thirds. Each 3rd I roll out and sprinkle whatever seasoning combination I like them using my hands I will knead it all together.
You can even add cinnamon and sugar to the mixture for a sweeter version. Dangerously delicious! That is the problem with these crackers, anything goes and they are just as tasty as the last batch. This is a fool proof recipe!
These are my two favorite go-to seasonings. The everything bagel has, well, everything you need. Salty, garlic, and poppy seeds for an extra crunchy experience. I love garlic, so I’ll always add extra along with some smoked paprika. This adds a layer of flavor, it doesn’t not add an overpowering or overwhelming taste of smoke.
What do you need?
All you need for this recipe is flour, seasonings of choice, cold butter, and water. I use my food processor as if I am making a pie dough and a rolling pin with parchment paper to help create a thin layer. It makes this process fast, simple, and easy to control the dough a bit better. When you add your water, you want to add a little bit a time. The dough will quickly come together in a ball. This means your dough is complete. I use about 3 tablespoons to maybe 1/4 cup of water. Another tip, I freeze my butter. Now the butter police might come after me for this one but I love having really cold butter bits in this recipe. The butter will bake through without becoming too greasy and making the cracker soggy.
My biggest tip.
Roll between two sheets of parchment paper. After removing your dough from the food processor, place a sheet of parchment paper on your counter top and dust it with flour, lightly. Add your dough and create a disc with your hands. Place another sheet of parchment paper on top then using a rolling pin, roll the dough into a thin layer. This helps create less of a mess and prevents adding too much flour to your dough. A bonus, this counts as your workout for the day! Check out the video below!
Perfect snack for lunches, afternoon, sports games snacks, parties, and more!
Can these be gluten free?
Yes! Use all purpose flour, whole-wheat flour, or gluten free flour.
These are perfect to make in big batches and add to your kids lunch box for a clean, unprocessed snack!
Homemade Crackers
Ingredients
- 1-1/4 cup flour*
- 4 tablespoons butter, chilled
- Seasonings of choice (I use Everything Bagel, Garlic Spice, and smoked paprika)
- 1/4 cup water
Directions
- Pre-heat oven to 400 degrees F.
- In a food processor, add flour, seasonings, and butter.
- Pulse until combined. Slowly add in half of the water. Pulse to combine. Add more water as needed, pulsing after each water addition. Once you see a dough come together, you are done.
- Place between two pieces of parchment paper, lightly dusting the bottom sheet. Use a rolling pin to roll into a thin layer. Mine are more like a pita chip, the thinner you go the crispier and less time to bake.
- Remove top layer of parchment paper. Transfer the bottom sheet with dough onto your baking sheet pan. Using a pizza cutter or knife, slice into squares.
- Gently move the squares around so they don’t all bake into each other. A little space is all they need.
- Bake 13-15 minutes depending on the thickness. 15-16 minutes will be your safest bet so they are guaranteed crispy.
- Allow to cool on the baking sheet.
- If they aren’t crispy enough you can pop them back in the oven!
- Store in a zip lock bag or air tight container for up to 1 week. Freeze up to 3 months. thaw them completely before adding into the oven for a few minutes to crisp back up.
*Use all purpose, gluten free flour, or whole wheat flour.