This homemade cracker recipe is as simple as flour, water, and salt! Or add dried herbs for yummy seasoned homemade crackers. Either way, you’ll have a quick and easy snack your family will love!
Several years ago, Mr. Crumbs brought some friends home after surfing. After a few hours, hunger began to set in. He asked if we had any cheese and crackers. Yes, we had cheese. No, we did not have crackers.
Instead, I made a tray of cut vegetables and Homemade Ranch Dressing. Although satisfying for the moment, the crunch of celery is just not the same as the crunch of a cracker.
Ah, the forbidden cracker. Even since I cleaned out the kitchen of hydrogenated oils, it’s a snack item that rarely sees the inside of our kitchen pantry, thanks to the incredibly long list of ingredients on the box or the incredibly large price tag on the organic box with a slightly shorter list at the grocery store.
A lose/lose situation in either case that has left us missing something crunchy to accompany our cheeses.
That is, until I discovered how easy it is to make homemade crackers!
WHY MAKE HOMEMADE CRACKERS
This cracker recipe is:
- Quick. You’ll have crispy crackers ready in just 20 minutes.
- Healthy. You need just 3 simple, real food ingredients.
- Cheap. A batch of crackers costs just pennies!
- Versatile. This cracker recipe can be a yummy, simple cracker for pairing with all sorts of toppings, or an herb cracker that’s great on its own.
- Crunchy! The crunch is what makes the cracker, in my opinion.
Once you learn how to make crackers, you might find yourself snacking on them more often because they’re so easy and so delicious…you’ve been warned!
CRACKER RECIPE INGREDIENTS
This cracker recipe only has three ingredients – talk about simple! Here’s all you’ll need to make your own crackers:
- Flour (whole wheat or all purpose flour)
- Water
- Salt
Psst! Want to kick these homemade crackers up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!).
INSTRUCTIONS HOW TO MAKE CRACKERS
Step 1. Using your hands, combine flour, salt, and ⅓ cup of water in a large bowl. If adding dried herbs, add 1 teaspoon per batch. Mix well until all the flour is wet. (You can use a rubber spatula but I find my hand to be the easiest for this thick dough.) The cracker dough needs to be fairly stiff, but add additional water 1 Tablespoon at a time if the dough is too stiff.
Step 2. Divide the dough in half.
Step 3. Using a rolling pin, roll half of the dough out onto a lightly floured surface or Silpat mat. Roll the dough to each edge and corner of the mat, rotating, flipping, and using flour as needed to prevent sticking.
Roll the dough as thin as possible (around ⅛” thick) for a crunchy cracker or leave it slightly thicker for a chewier cracker. Repeat with the other half of the dough.
Step 4. Score the dough into rectangles using a pizza cutter or a sharp knife, or possibly a mini cookie cutter into your desired shape. Prick holes in each cracker using a fork. Place on a baking sheet lined with a piece of parchment paper or a silpat mat. There is no need to separate the scored crackers before baking. Sprinkle with sea salt.
Step 5. Bake in a preheated oven at 350 F for 10-15 minutes, or until the crackers are medium golden brown and begin to pull up at the edges. (Start with 10 minutes for thin crackers and 15 minutes for thicker crackers.)
Step 6. Remove the crackers from the oven. Eat immediately for snack time or save for the next day. Store in an airtight container at room temperature.
CRACKER RECIPE TIPS
I make this cracker recipe with freshly ground whole wheat flour. You may need to adjust your measurements of flour and water.
- If the dough is too wet and sticky, add more flour.
- If the dough is too stiff, add more water.
- Only add 1 teaspoon of flour or water at a time until you reach the correct texture.
- When in doubt, use less water. Remember that you can always add more, but you can’t take it back out!
HOMEMADE CRACKER RECIPES VARIATIONS
When it comes to flavoring your crackers, the options are nearly limitless! You want 1 teaspoon of herbs or seasonings per batch of crackers. Here are some flavor ideas:
- Sea salt and black pepper
- Garlic powder, onion powder, and paprika
- Everything bagel seasoning
- Ranch seasoning
- Sesame seeds
- Poppy seeds
- Rosemary & sea salt
- Garlic & oregano
- Thyme & chives
- Italian seasoning & garlic
- Basil, thyme, & garlic
WHAT TO SERVE WITH HOMEMADE CRISPY CRACKERS
Homemade crackers are so versatile – they go well with so many things! Here are some of our favorite ways to enjoy these crispy crackers.
- Serve with your favorite cheese for a classic snack.
- Or pop them in your Homemade Lunchables!
- Eat with fresh-cut veggies.
- Use them as a vehicle for your favorite dips.
- Serve with Guacamole.
- Enjoy with homemade hummus, whether that’s Classic Hummus or Chocolate Hummus.
- Top your favorite bowl of soup – I’m partial to Tomato Basil with crackers.
Looking for more easy cracker recipes? You’ll also want to try Easy Homemade Cheez-its or Sourdough Crackers!
MACRO-FRIENDLY CRACKER RECIPE
Since crackers are mostly flour (carbohydrates), you’ll want to enjoy them in moderation to fit within your macro goals for the meal or for the day as a whole.
They’re the perfect side to pair with your two P’s: protein and produce!
Add meat and cheese for protein and healthy fats. Hummus or peanut butter also gives you some protein.
Don’t forget the produce! Veggie-based dips like guacamole or pesto add some green, or top with your favorite sliced veggies, like cherry tomatoes, cucumbers, or carrots.
Or simply make yourself a snacky plate with sliced veggies, fruit, meat, cheese, and crispy crackers for your own personal charcuterie that checks all your nutrition boxes!
Want to learn more about macros, nutrition goals, and accurately tracking what you eat? Grab my free guide here to start achieving your real body goals by eating the foods you love.
CRACKER RECIPE FAQS
How do you keep homemade crackers crisp?
These homemade crackers may lose their crunch as they cool, and the excess moisture comes to the surface of the cracker. Once they sit for a while, the crunch returns. Either eat them right away or let them sit in an airtight container for a day to crisp back up. Cooling on a wire rack may help as well.
How long will homemade crackers last?
Homemade cracker recipes are best straight out of the oven or eaten the next day. Because they don’t have extra preservatives, they’re best eaten fresh.
Is this homemade cracker recipe whole-grain?
Yes! This recipe calls for whole-grain flour. You can experiment with other types of flour, too, including spelt, brown rice, or millet. Gluten free flour blends work too!
MORE EASY SNACK RECIPES
- Easy Homemade Cheez-its (the best homemade cheese crackers!)
- Sourdough Crackers
- Peanut Butter Chocolate Chip Granola Bars
- Pumpkin Larabar Bites
- Candied Pecans
- Sweet and Salty Energy Bites
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Homemade Cracker Recipe
This homemade cracker recipe is as simple as flour, water, and salt! Or add dried herbs for yummy seasoned homemade crackers. Either way, you’ll have a quick and easy snack your family will love!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 40 crackers 1x
- Category: Snacks
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup whole grain flour, plus ¼ – ½ cup flour for flouring surface (120g)
- ⅓ cup + 4 Tbsp water (137g)
- ¼ tsp salt
- sea salt for topping (optional)
- herbs (optional)
Instructions
- Using your hands, combine flour, salt, and ⅓ cup of water in a medium bowl. If adding herbs, add 1 tsp per batch. Mix well until all the flour is wet. The dough needs to be stiff, but add additional water 1 Tbsp at a time if the dough is too stiff.
- Divide the dough in half.
- Using a rolling pin, roll half of the dough out onto a lightly floured silpat mat. Roll the dough to each edge and corner of the mat, rotating, flipping, and using flour as needed to prevent sticking. Roll the dough as thin as possible for a crunchy cracker, or leave it slightly thicker for a chewier cracker. Repeat with other half of dough.
- Score the dough into desired size using a pizza cutter or a knife. Prick holes onto each cracker using a fork. Sprinkle with sea salt.
- Bake in a preheated oven at 350 F for 10-15 minutes (10 min. For thin crackers, and 15 for thicker crackers), or until the crackers are medium brown and begin to pull up at the edges.
- Remove from the oven. Eat immediately, or the next day. Store in a sealed container.
Notes
- I make this recipe with freshly ground flour. You may need to adjust your measurements on flour and water.
- But, only go up or down by a teaspoon at a time. Use just enough water so the flour is wet but the dough is stiff.
- This will allow you to roll it out easily, instead of pouring the dough onto the back. When in doubt, use less water. Remember that you can always add more, and if you do, add just a teaspoon at a time.
Nice, easy recipe. I rolled mine thin and in my oven took 12 mins. They really hit the spot! Thank you for sharing.
Do you separate the crackers on the pan before baking?
Hello DaShaunda,
Separating the dough isn’t necessary after cutting into it. Hope this helps!
I love this recipe! Thank you so much for sharing!
This looks interesting…..do you bake it on the mat? (Please excuse my ignorance….)
Hello Marilyn!
Tiffany mentions a Silpat mat that is used to line a baking pan. It’s a great alternative to parchment paper. Hope this helps. 🙂
Hi Tiffany,
Have you used Einkorn flour to make these crackers yet?
Do you think I need to make any adjustments?
Hello Kk,
Tiffany says, “Yes, I have used Einkorn flour for this recipe and no adjustments are needed.” Hope this helps!
HI, question, so is it 50 calories for the whole thing??? Trying to watch calories so I check every thing 🙂
Randi,
50 calories per serving. Hope this helps.
So what is the serving size? I’m also counting calories
Hi Jennifer! We don’t typically have serving size and nutrition information on our recipes. However, a quick research says the average serving size for crackers is 3-5. I hope that helps!
Have you tried making these with gluten free flour?
Hello Joanne,
I haven’t tried it, but I don’t see why all-purpose gluten-free flour wouldn’t work.
Do you add the salt with the flour and water? And top the cracker with sea salt topping after it’s scored
Yes Sharlene! Adding salt at multiple times adds a major depth of flavor. Enjoy!
How many crackers does this recipe yield? Looks yum!
Hi Megan,
About 48 crackers, depending on the size. Let us know if you try them. 🙂
Thank you for this! We made a brown rice cracker and chip without the oil. you have made my little one very happy! We are on a low salicylate diet and very restricted. Finding this easy recipe has allowed me to make something delicious for my child with just rice, salt and water! I baked some and I air fryed some. Both are delicious! Thank you, So much!
I made this very watery by mistake, like apple sauce. Added chi seeds, sesame seeds, crushed almonds and siracha. Poured it on a silicone mat n baked it. Perfectly delish. Thanx for the idea!
I tried it and it was easy and delicious. I added rosemary salt but it needed more than 15 minutes.
Pam, glad to hear about your adjustments and that you liked this recipe.