Herbed Crackers make an ideal accompaniment to soup, a lavish cheese board, or a convenient on-the-go snack. With just a handful of ingredients and your preferred herbs, you can whip up freshly baked crackers in no time. Plus, you’re crafting preservative-free treats!
Ever hear of BHT or BHA? Butylated hydroxytoluene (BHT) and Butylated hydroxyanisole (BHA) they’re used as food preservatives, as well as to preserve oils and fats in pharmaceuticals. Known to impair blood clotting when consumed in high quantities, and promote tumor growth.
Outlawed: Yep, they’re banned! In Australia, Canada, New Zealand, Japan and throughout Europe. Yet readily available in your favorite box of crackers here in the US, think bright yellow boxes that purport to be a Thin snack that’s good for you.
- BHA: is commonly found in chewing gum, butter, cereals, snack foods, and beer (beer..oh no!). It can also be found in food packaging, cosmetics, rubber products, and petroleum products.
- BHT: is commonly found in packaging materials, shortening, cereals, and other foods with fats and oils.
Seriously? Make your own crackers and watch out for this crap hiding in your favorite foods. I’m not saying we can’t indulge sometimes but if we can cut some of it out then we might as well!
Discover How Easy it is to Make Your Own Crackers!
Absolutely not! In fact, it’s incredibly easy. All you need is a bit of time and your preferred flavors to whip up gourmet crackers. No eggs required! Just gather flour, olive oil (or your preferred fat), water, sea salt, optional sugar, and your choice of fresh or dried herbs. For an extra flavor boost and crunch, consider adding seeds!
Toss in a 1/3 cup (80 grams) of your favorite hard cheese!
- Parmigiano-Reggiano
- Parmesan
- Cheddar
- Gouda
- Gruyère cheese
- Manchego
- Cheshire
- Mimolette
- Cantal cheese
Mastering the Art of Crafting Perfect Crackers: Essential Tips and Tricks
Use High-Quality Ingredients: Start with fresh, high-quality ingredients for the best flavor and texture.
Adjust Consistency: Pay attention to the dough’s consistency. It should be firm and smooth but not too sticky. Add additional flour or water as needed to achieve the right texture.
Chill the Dough: For easier rolling and cutting, chill the dough in the refrigerator for at least 30 minutes before rolling it out.
Roll Evenly: Roll out the dough evenly to ensure that the crackers bake uniformly. Use a rolling pin and aim for a consistent thickness throughout.
Score the Dough: Before baking, use a sharp knife or pizza cutter to score the dough into desired shapes and sizes. This will make it easier to break the crackers apart after baking.
Prick with a Fork: To prevent the crackers from puffing up too much during baking, prick them with a fork before placing them in the oven. This allows steam to escape and helps the crackers bake flat.
Season Generously: Don’t skimp on the herbs and seasonings! Generously season the dough with your favorite herbs, spices, and sea salt to enhance the flavor of the crackers.
Experiment with Flavors: Feel free to get creative with flavor combinations. Try different herbs, spices, cheeses, or seeds to customize your crackers to your taste preferences.
Bake Until Golden: Keep an eye on the crackers while they’re baking and remove them from the oven when they’re golden brown around the edges. Be careful not to overbake, as they can quickly go from golden to burnt.
Cool Completely: Allow the crackers to cool completely on a wire rack before storing them in an airtight container. This helps them crisp up and ensures they stay fresh longer.
By following these tips and tricks, you’ll be well on your way to making delicious homemade crackers that are perfect for any occasion!
Exploring Flavor Varieties: Herbs and Seeds for Homemade Crackers
- Rosemary
- Thyme
- Basil
- Oregano
- Chives
- Dill
- Parsley
- Sage
- Cilantro
- Tarragon
Seeds:
- Sesame seeds
- Poppy seeds
- Flaxseeds
- Sunflower seeds
- Pumpkin seeds
- Chia seeds
- Caraway seeds
- Fennel seeds
These herbs and seeds can be mixed and matched to create a variety of flavorful homemade crackers.
Is Whole Wheat Flour Suitable for Homemade Crackers?
Certainly! You can also opt for a combination of equal parts whole wheat and all-purpose flour. This blend provides a distinctive whole wheat flavor, even with the half-and-half ratio.
Please Pin to Make & Share!📌
Crunchy Delights: Storing Homemade Crackers for Prolonged Freshness
Here’s how to store homemade crackers to maintain their crispness:
Cooling: Allow the homemade crackers to cool completely after baking. Do not attempt to store them while they’re still warm, as they may become soggy.
Airtight Container: Transfer the cooled homemade crackers to an airtight container for storage. Use a container that seals tightly to prevent air from entering and causing the crackers to lose their crispness.
Layering: If stacking multiple layers of crackers in the container, place parchment paper or wax paper between the layers to prevent them from sticking together.
Storage Location: Store the container of homemade crackers in a cool, dry place away from direct sunlight and heat sources. Exposure to moisture and warmth can cause the crackers to become stale or lose their crispness.
Avoid Refrigeration: Avoid storing homemade crackers in the refrigerator, as the moisture in the fridge can cause them to become soft and lose their crunch.
Shelf Life: When stored properly in an airtight container in a cool, dry place, homemade crackers can maintain their crispness for up to 1-2 weeks. However, for the best flavor and texture, it’s recommended to consume them within a few days of baking.
By following these storage guidelines, you can enjoy the homemade goodness of crispy crackers for longer periods, whether as a snack on their own or paired with your favorite dips and spreads.
How to Make Homemade Crackers
Equipment
- (2) sheet pans
Ingredients
- 3 cups (360 grams) all-purpose flour
- 2 teaspoons sugar
- 2½ teaspoons pink Himalayan sea salt or Kosher sea salt, finely ground
- 4 Tablespoons extra virgin olive oil (EVOO), sub melted butter, melted ghee, melted coconut oil (plus extra for brushing rolled dough)
- 1 cup (240 ml) water
- 2 Tablespoons fresh herbs (thyme, sage, oregano, dill), finely diced
- 2 Tablespoons seeds (sesame, poppy, fennel, coriander) mix and match if desired
Instructions
- Heat the oven to 450°F/230°C and tear to sheets of parchment paper large enough to slide onto the sheet pans after rolling and cutting the dough.
- Add the flour, sugar and salt to a fine meshed strainer over a large glass bowl and sift.
- Now sprinkle in your freshly diced herbs and seeds, then pour in the water and EVOO.
- Mix with a large wooden spoon, the dough will be quite tacky.
- Flour a cool work surface and drop the dough out of the bowl and roll around in the flour to reduce the tackiness. Then divide into two separate dough balls.
- Place one of the dough balls onto a lightly floured sheet of parchment paper and roll the dough into a rectangle approximately 1/8 inch in thickness and then slide onto baking sheet. Repeat the process with the other dough ball.
- Brush the dough with Olive Oil (or your chosen fat) and sprinkle with extra seeds if desired. And cut with a pizza wheel into desired cracker shape, keeping as uniform as possible and prick well with fork.
- Bake for 12-16 minutes or until golden brown in color. If the outside crackers cook faster, just remove the pan from the oven, move the cooked crackers to a rack to cool and put the unfinished crackers back in the oven to complete baking. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.
Notes
- Prep time is approximate.
- Serve crackers immediately or store in an airtight container on the counter for up to a week.
Creative Recipe Inspiration
These Homemade Herbed Crackers are perfect for pairing with classic soup recipes like Authentic Pasta e Fagiloi..
or our Robust Cabbage Soup that’s jam packed with plenty of fresh veg!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
These look so delicious!! I’m surprised how easy it is to make your own crackers and love that prep is only 25 minutes!
Rolling them out on parchment paper makes the process even faster, thanks so much, Morgan! 🥰
These look amazing. I am not sure what I would try these with first since there are so many options. Since it is summer, a great soft cheese spread would be ideal but even something as simple as slices of ripe garden grown tomatoes !
Cream cheese and ripe tomatoes would be heaven, thanks so much, Angela! 🙂
These look so good! Homemade will always beat store bought, no question. The only problem is, what flavors do I try first?! They all sound amazing.
Thank you, Colleen! 🥰 I like to toss a little of everything in 🙂
Ooh, I’ve never tried to make my own crackers before, but I love this. Can’t wait to try!
They’re fun to make, I love working doughs and crackers are a nice addition to so many recipes. Plus they’re tasty to snack on too, thanks so much, Erika! 🥰
These look amazing! These would be amazing with hummus!
I agree, Jennifer, super tasty with hummus! 🙂
OK, I can see I’m going to have to try these with GF flour. I’m getting (for my birthday next month, hope, hope) a nifty rolling pin with bands that make sure you can roll to 1/8 inch, this will be my first project. And in the always-learning-something-new department, will have to research cantal and mimolette cheese. We have scads of thyme and chives in the yard, mmm.
Ohhh Birthday celebration time, Beth! I hope you get your new rolling pin, I love new kitchen gadgets too especially when they’re super useful 🙂 I really look forward to seeing how your GF version turns out, please be sure to share!