Have you ever made crackers at home? This recipe for homemade crackers is so good and easy and I can’t wait for you to try it.
Homemade crackers are crispy, crunchy, and can have tons of delicious toppings. The best part is that you can choose the toppings and add anything you like. You can add dried herbs like rosemary or thyme, sea salt, nuts, seeds, spices, aromatics. I mean the combinations are endless.
How to make crackers at home?
- You start by mixing all the ingredients: the flour, or a combination of whole wheat flour and all-purpose flour, olive oil, salt, and water.
- You let the dough rest for ten minutes.
- Next, you roll out the dough and top it with a spice mix of your choice.
- You cut them.
- And bake them.
It really is as easy as mixing, rolling, flavoring, cutting, and baking. Another great advantage of baking your own crackers is that you know exactly what it is in your food.
You have the power on choosing what kind of flour, oil, and spices you have. Y-O-U are in control.
Tips& tricks for the best homemade crackers
- Flavoring. You can flavor them with whatever you think of. Like homemade spice mix, like the one I made with Latin flavor profile and used to roast sweet potatoes. Or you could use some Dukkah or flavored salt. For this easy homemade crackers recipe, I chose a combination of seeds and spices.
- Which flour is the best? If you want to make the healthiest crackers start by using the best ingredients you can find. I like to use unbleached, unenriched whole wheat flour. King Arthur Flour is very good.
- Best way to cut them. It does not matter, you can use a knife as I do and just cut them in squares, or you can make them in long rectangles or use a cookie-cutter. You choose.
- How to store them? The best way to store homemade crackers is in a tightly closed container in the pantry or other dark and dry place in your kitchen.
- This is a super straightforward recipe, feel free to add any flavoring that you like, and use my recipe as a base.
Best way to eat them.
- With classic hummus or hummus with roasted garlicky mushrooms.
- With any soup, like the simple vegan broccoli soup, or classic tomato soup.
- Or you can eat them as a snack with some fruit or veggies.
So here is the recipe and I hope you like it as much as we do. Please share on Instagram or FB a picture of your crackers, I want to see your creations.
Save it on Pinterest if you want to make it later.
It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.
Homemade crackers
Equipment
- baking trays
Ingredients
For the crackers
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 4 tablespoons extra virgin olive oil
- 1 cup water
For the seeds and spice topping
- 1/2 teaspoon smoked paprika
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- ½-1 teaspoon coarse salt Maldon or fleur de sal
- 1 tablespoon sunflower seeds not toasted or salted
- 2 tablespoons sesame seeds
Instructions
- Pre-heat oven to 400ºF.
- Mix both types of flour, garlic powder and salt until well combined.
- Add the olive oil and mix, when well-integrated add the cup of water. Mix well until all comes together. Cover with a piece of plastic wrap and let it rest for ten minutes.
- Meanwhile combine the paprika, the coriander, sunflower, sesame and cumin seeds with the salt in a small bowl.
- Roll out the dough over parchment paper or a lightly floured surface. Roll until it is 1/8 of an inch thick.
- When done, using a pastry brush or your hand, lightly brush some water over the rolled dough. Sprinkle with the spice and seed mixture and cut in rectangles, triangles or the form that you like.
- Place the crackers over a baking sheet prepared with a piece of parchment paper or a silicone mat.
- Bake at a 400ºF degree oven for 20 minutes, rotating trays after ten minutes.
- The crackers are done when golden on top and firm to the touch.
- Let them cool completely over the tray.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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