homemade crackers!

You can make crackers, you know. (And it's really, really easy, if you have a food processor.) There are a lot of things that Adam can't eat, especially certain oils, and it seems like most of the grocery store options that he can eat taste like cardboard. Or else they cost more than a kidney on the black market. (Not that I would actually know what a kidney on the black market costs, of course.) With these crackers - problem solved! I use olive oil as the oil, they taste fantastic, are super inexpensive, use ingredients I have on hand, and I can flavour them however I like. And they are super quick to put together. How's that for a good deal?

I got the recipe from Kristin, and the original is here. I've changed it a little bit, so I'll give you my version:

Impress Your Neighbours Crackers
(mostly copied from and very slightly adapted from Kristin's adapted recipe, here.)
2 cups flour (I used 1 cup whole wheat and 1 cup unbleached white)
1 tsp baking powder
3 Tbsp sugar
1 tsp kosher salt, plus more for the tops
1/2 tsp freshly ground black pepper
1/4 tsp paprika
few shakes of turmeric
few shakes of garlic powder
1 egg
1/4 tsp vanilla
1/3 cup olive oil
1/4 to 1/2 cup cold water (my dough needed 1/2)

  • Put all the dry ingredients into a food processor. Pulse until it's a coarse meal. (Kristin added a sprinkle of minced dried onion; I didn't have any on hand, but I'll bet it would taste fantastic!)
  • Beat the egg, oil and vanilla with a fork in a measuring cup.
  • Slowly add the oil, egg and vanilla to the dry ingredients. Pulse and scrape down (repeat) until it's a consistent texture.
  • Add the water, a little bit at a time, until it all forms one ball.
  • Put half of the dough on parchment paper, and using a bit of flour, roll it until it's thin. Cover it with plastic wrap (I actually didn't because my dough was damp enough that I didn't think it needed it), and put it into the fridge on a cookie sheet to keep it flat. Do the same with the other half. Leave them in there for half an hour or more.
  • Preheat the oven to 350.
  • Take out one part of dough. Roll the slab thinner.
  • Prick it all over with a fork. Paint some water onto the dough. Sprinkle with kosher salt. Lightly roll the salt down so it sticks. Cut them into whatever shape you like - a pizza cutter worked really well to cut into squares.
  • Slide the parchment paper full of pre-crackers onto a pan, and place it in the oven. Watch them closely. Depending on your idea of "thin," they could take 8 to 25 minutes to cook. I copied Kristin and took off the outer (thinner) ones as they browned, then put the rest back in to cook more, repeating this process a couple of times.
  • Cool completely on a rack before storing in an airtight jar.
And Kristin's copied suggestions, because I love her style: "Instead of garlic and onion, try cheese. Or herbs. Or seeds. Or, you know, whatever floats yer boat. This is your cracker! Have a party." Have a party, indeed! Thanks, Kristin!

Has anyone else made crackers? Have a recipe or technique to share? Please do!


  1. Elisha1/25/2012

    What is it Adam can't eat?

  2. those look great. I tried to make crackers years ago, but they didn't turn out well. I'll have to give it another go.

  3. Elisha, there's a long list, but any hydrogenated oils, soybean, cottonseed, vegetable, etc. are the main things in crackers that he can't digest.

    Kate, I hope you do - it's worth a try!

  4. Anonymous1/27/2012

    Kristin, what a fantastic idea!
    As far as crackers go... I make oatcakes fairly regularly and, since my family likes to eat them with cheese, does that count as crackers?
    Another blog I just love, dinnerwithjulie.com, has a recipe for raincoast crisps. Now, THOSE babies are pricey in the store: whenever I make them (not often!) I feel all shiny inside.
    Oatcakes (from memory): 3 c. rolled oats; 3 c. flour; 3/4 c. sugar; 2 tsp salt; 1 tsp soda; 1 1/2 c. lard (I know. But so good! and authentic...)... mix as for pastry. Add ~3/4 c. cold water, stir until it holds together (again, a light hand: thinking 'pastry'); let rest half an hour, then roll out on a board sprinkled with rolled oats instead of flour. Cut into squares (I transfer the rolled-out dough to a cookie sheet before cutting. Because I'm efficient, not because I'm lazy! :-) )
    Bake 375 degrees ~ 10 minutes or so. I like mine "or so"... a little more browned.
    Thanks for the crackers. And for the flowers... could almost smell those paperwhites.
    -Carol S-B

  5. Thanks, Carol! Those sounds fantastic. :)


Thanks so much for your comments - I read and appreciate each one! Sorry about the word verification - the spammers found me and it became necessary. Thanks for taking the time to comment!