Step up your snacks or parties with this homemade crackers recipe! This crispy flatbread style cracker is full of flavor, and all natural with no additives.
We’re here with another baking tutorial: this time a homemade crackers recipe! Alex and I got out of the habit of making crackers…but are happy to report we’re back on the train. These homemade crackers are full of big, real flavor: nothing like the store-bought kind. They’re perfectly seasoned and crispy. Even better: they’re so fun to make at home! And they’re very easy: no yeast, no proofing, no special equipment to order (like our bread recipes). Here’s how to make crackers at home!
For a gluten free variation, go to Almond Cashew Crackers.
Ingredients for this crackers recipe
You probably already have the ingredients for these crackers at home! Since we eat mostly plant based, this is a vegan crackers recipe, too. Here’s what you’ll need:
- Flour: Half whole wheat flour and half all purpose, but you can use 100% all purpose flour if it’s all you have!
- Seasonings: Italian seasoning, sesame seeds, garlic powder, black pepper and salt: you can also vary the seasonings (see below).
- Olive oil & water: Used as the binder.
- Maple syrup: Balances the flavor just enough (you could omit for no sugar diets). You can substitute honey if that’s what you have on hand.
How to make crackers at home
There’s no real technique required to making this crackers recipe! Unlike our bread recipes like sourdough bread or baguettes, there’s no proofing or shaping. All you do is roll out a thin sheet! Here are the basic steps (or go to the full recipe below):
- Mix the dough. Whiz the dough in a food processor. You can also stir by hand.
- Rest for 10 minutes. Divide the dough into 2 balls and let it rest for 10 minutes.
- Roll out each dough into a very thin sheet. The thinner the better, because thin dough gets the crispiest.
- Use a pizza cutter to cut into crackers, about 1 ½ inches wide. It doesn’t have to be perfect (as you can see below!). Unless you’re into perfectly square crackers.
- Bake for about 15 minutes total, turning at 6 minutes. The exact bake time will depend on the thickness of the dough and variations in ovens.
Crackers variations: new seasonings!
The vibe we went for with this crackers recipe was Mediterranean style: Italian seasoning, sesame seeds (for look and flavor), and salt and pepper. If you don’t have Italian seasoning on hand, just use equal parts dried oregano and dried basil (or make homemade Italian seasoning). Here are some other ideas for seasonings if you’d like to change up the vibe:
- Cumin
- Chili powder
- Paprika or smoked paprika
- Double the sesame seeds and nix the Italian seasoning
- Caraway seeds (they’re in rye bread, so they add a rye vibe)
- Poppy seeds
Storage for homemade crackers
Homemade crackers don’t have preservatives like crackers from the store, so the storage recommendations are different. This crackers recipe will stay good for about 1 week. Here’s how to store them:
- Place them in a sealable container BUT don’t seal the lid. That’s right! These crackers are best stored with the lid ajar or loose. This keeps the crackers the crispiest! We tried a side-by-side test and the loose lid was the winner.
- To recrisp them, heat in a 225 oven for 15 minutes. Want to have that oven-fresh crispness again? Throw your crackers in a 225 degree oven for 15 minutes, and they taste new again!
Do you have to use a food processor?
It’s easiest to make this crackers recipe in a food processor, because the processor helps to mix the dough to just the right consistency without having to add too much water. But if you don’t have one, never fear! You can also mix it by hand: simply use a bowl and a wooden spoon. Let us know if you try the hand mixing method and how it goes.
Food processor recommendation
Alex and I use a food processor often: outside of this crackers recipe for hummus, pesto, almond butter and peanut butter, etc. It’s much more powerful than a blender and we use it all the time. The large size is most versatile, which we recommend. If you’re looking to add one to your kitchen, ere’s one we like: Cuisinart 7 Cup Food Processor.
Ways to serve this crackers recipe
Use this homemade crackers for all your snacking and entertaining needs! Here are all the ways we love to snack on these crispy crackers:
- On a cheese board with cheese, olives and nuts
- Spinach dip like Spinach Artichoke Dip or Easy Spinach Dip
- Tuna salad like Classic Tuna Salad or Avocado Tuna Salad
- Hummus like Homemade Hummus or Chocolate Hummus
- Dips like Tomato Dip, Whipped Feta Dip, and White Bean Dip
This crackers recipe is…
Vegetarian, vegan, plant-based, and dairy-free.
Print
Homemade Crackers Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: About 140 crackers 1x
Description
Step up your snacks or parties with this homemade crackers recipe! This crispy flatbread style cracker is full of flavor, and all natural with no additives.
Ingredients
- 1 cup whole wheat flour (or substitute all purpose flour)
- 1 cup all purpose flour
- 1 tablespoon Italian seasoning*
- 1 teaspoon black or white sesame seeds
- ⅛ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 teaspoon kosher salt + more for sprinkling
- ¼ cup olive oil
- ½ cup water
- ½ tablespoon maple syrup (or honey)
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a food processor, pulse the whole wheat flour, all purpose flour, Italian seasoning, sesame seeds, garlic powder, black pepper, and 1 teaspoon kosher salt. (Alternatively, you can stir these ingredients together in a bowl.)
- In a liquid measuring cup, stir together the olive oil, water and maple syrup. Then turn on the food processor and slowly drizzle in the liquids (through the hole in the lid) while the motor is running until a ball forms. You may have a little water left over; or, add a drizzle of water if necessary. (Alternatively, pour in the liquid ingredients and stir until a very sticky dough forms.)
- Divide the dough into two dough balls. Place them on the counter, cover with a towel, and rest 10 minutes.
- Lightly flour a clean countertop. Take one dough ball and use a rolling pin to roll out a thin rectangle, approximately 10 inches by 14 inches (the thinner the crispier!). Sprinkle more kosher salt evenly on top and roll over it several more times to incorporate it into the top. Transfer the dough to a sheet of parchment on your countertop. Cut with a roller to make squares about 1 ½ inches on each side. Transfer the parchment paper to a baking sheet. Do the same with the other sheet of dough.
- Place the baking sheets in the oven and bake for 6 minutes, then rotate the pans (and switch oven racks) and bake about 8 to 10 minutes more until lightly browned. The crackers on the edges may get a little darker depending on how even your oven is. Cool for several minutes before eating; the crackers will become crispier as they cool.
- Storage: Store the crackers in a sealable container for up to 1 week, but leave the lid ajar / loose. This keeps the crackers crispy! If you’d like them crispier after a few days, bake at 225 degrees Fahrenheit for 15 minutes.
Notes
*If you don’t have Italian seasoning, you can use 1 ½ teaspoons dried oregano and 1 ½ teaspoons dried basil.
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegan
Keywords: Crackers Recipe, Homemade Crackers
I want to try this with nutritional yeast. I’m thinking a tablespoon or two. Omit the maple syrup.
These are very good and very easy!
I docked the dough first and sprinkled a little cayenne pepper after they came out of the oven.
Thanks for the recipe!
These are great – just what I was looking for! Salty and crunchy – it’s the kosher salt on the OUTSIDE that makes them so tasty. I’m going to try different flavors by adding them to the outside and rolling them into the top as you suggested. Thank you so much for sharing this recipe and this method!
You’re welcome! So glad you enjoyed :)
Not bad,could be a little crispy. Good flavor I like it.
★★★
Under “Storage for homemade…
. Place them in a sealable …”
second sentence, change “keep” to “keeps”
next sentence, “try” to “tried”
end editing, good luck
I really don’t like using the food processor (such a pain to set up & clean!). Do you think a stand mixer with a whisk attachment would work as well?
It would probably work with a dough hook, but it would be too heavy for a whisk.
Those crackers are great and incredibly easy to make. I didn’t have sesame seeds and used chia seeds instead. Turned out great. I’ll be making my own crackers from now on. Thanks for the recipe!
★★★★★
We tweaked this just a little bit when it came to the preparation and the kids used big cookie cutters. They’re perfect for any themed cracker and cheese plate! Thanks for the wonderful recipe.
★★★★★
Loved it, instructions worked like a charm and the crackers were gone in a day
★★★★★