Make this delicious homemade cracker recipe using just 3 ingredients (or add dried herbs for a yummy, seasoned cracker)! Crackers are a quick and easy healthy snack that your family will love, whether you pair them with cheese or dip them in hummus.
A few 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 them at home!
WHY MAKE HOMEMADE CRACKERS
This cracker recipe is:
- Quick. You’ll have crackers ready in just 20 minutes.
- Healthy. You need just 3 simple, real food ingredients.
- 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.
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
- Water
- Salt
Psst! Want to kick this 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 bag for just FREE!! (Get your 8oz bag of salt on this page. – Just pay shipping.)
INSTRUCTIONS HOW TO MAKE CRACKERS
Step 1. Using your hands, combine flour and ⅓ cup of water in a large bowl. If adding dried herbs, add 1 tsp per batch. Mix well until all the flour is wet. The dough needs to be fairly stiff but add additional water 1 Tbsp 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 work surface. 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. Prick holes in each cracker using a fork. Place on a baking sheet with parchment paper or a silpat mat.
Step 5. Bake in a preheated oven at 350 F for 10-15 minutes, or until the crackers are medium 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 or save for the next day. Store in an airtight container.
CRACKER RECIPE TIPS
I make this cracker recipe with freshly ground whole wheat flour. You may need to adjust your measurements on 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 tsp. 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!
CRACKER VARIATIONS
When it comes to flavoring your crackers, the options are nearly limitless! You want 1 tsp of herbs or seasonings per batch of crackers. Here are some flavor ideas:
- Sea salt and black pepper
- Garlic 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
For cheddar crackers that taste like Cheez-its, try this recipe!
WHAT DO I SERVE WITH HOMEMADE CRACKERS?
Crackers are so versatile – they go well with so many things! Here are some ideas for what to serve with this cracker recipe.
- Serve with your favorite cheese for a classic snack.
- Eat with fresh-cut veggies.
- Try one of these easy-to-make dips.
- Serve with Guacamole.
- Enjoy with homemade hummus, whether that’s Classic Hummus or Chocolate Hummus.
Looking for more easy cracker recipes? You’ll also want to try Easy Homemade Cheez-its or Sourdough Crackers!
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.
How long will homemade crackers last?
These homemade crackers are best straight out of the oven or eaten the next day. Because they don’t have extra preservatives, they’re best eaten fresh.
What is cracker dough made of?
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!
How do you make homemade herb crackers?
Making this cracker recipe into herb crackers is easy. Simply add the dried herbs of your choice to the flour and then proceed to follow the recipe. I recommend adding 1 tsp. total of dried herbs per batch of homemade crackers.
Some favorite herbs for homemade herb crackers:
• Rosemary & sea salt
• Garlic & oregano
• Thyme & chives
• Italian seasoning & garlic
• Basil, thyme, & garlic
MORE EASY SNACK RECIPES
- Easy Homemade Cheez-its
- Sourdough Crackers
- Peanut Butter Chocolate Chip Granola Bars
- Pumpkin Larabar Bites
- Candied Pecans
- Sweet and Salty Energy Bites
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Easy Homemade Cracker Recipe
Delicious homemade cracker recipe using just 3 ingredients, plus options to add herbs. A great healthy snack for kids or family ready in just a few minutes.
- 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
- ⅓ cup + 2–4 Tbsp water
- ¼ tsp salt
- sea salt for topping (optional)
- Herbs (optional)
Instructions
- Using your hands, combine flour 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.
- 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.
Nutrition
- Calories: 50
Eva
If I used fruit or chocolate could I turn them into biscuits?
Tiffany
Hi Eva! I’ve never had the biscuit you’re referring to, but I think it’s more like a hard cookie, right? If you can describe it for me, I can make a better recommendation!
Christy Eliassen
I made these with my twins today. A few things I learned. Do Not forget to poke the holes in them, and when you think you have rolled them thin enough, roll them out again. (I rolled mine out on the counter.) I substituted the salt for my favorite homemade house seasoning mix and baked them 12 minutes on an Air Bake sheet. The second sheetful came out beautiful, crispy, and flavorful. This recipe will go in my files. Thank you.
Tiffany
Great tips Christy – thanks so much for sharing!
Daphne Williams
3 ingredients? I’m in. Can’t wait.. making them tonight to go with chicken chili. I will write back..thank you.I gave it 5 stars because I know they will be great it’s my starter recipe now I can have fun and tweek the recipe for what ever I am making.
Annabelle
Hey Tiffany,
I’d certainly like to try making these crackers, since I’m one of those girlies who absolutely loooooooves crackers! I want to try making a batch similar to Ritz crackers, or even Triscuits or those Keebler butter crackers. Fun shapes would be cool to make, like Kangaroo crackers. Would cookie cutters work for making shapes? When I buy store bought crackers, I usually put them in a gallon-sized baggy, the Hefty kind, and freeze them. They maintain their crunch a lot longer! I used to put them just in my kitchen cupboard, but found they lose their crunch and taste stale after seven days!
Tiffany
Hey Annabelle! Yes, cookie cutters will work!
Annabelle
Would I cut them into shapes before putting them in the oven?
Tiffany
Yes ma’am!
Annabelle
I wonder if the dough has to rise before you prepare it. Some doughs, like the one I make for Canadian Beavertails, have to sit and rise for up to 40 minutes in a warm environment.
Michelle
How many servings does this recipe make?
Lorna webster
Hi,
Do you know how long these will keep in an airtight container? Thanks!
Tiffany
Hi Lorna! These should keep for about 2-5 days. 🙂
Lorna webster
Perfect! I’m going to try making them now. Was recently diagnosed with type 2 diabetes and found most of the wholewheat crackers I can buy too salty or had hidden sugars, so I really wanted to try making my own! Thank you so much!
Will come back and rate when I do 🙂
Carol the Dabbler
Have you ever tried freezing these? If so, how do you thaw them for best results?
(Sorry, can’t rate the recipe till I’ve tried it.)
Tiffany
I’ve tried freezing them yet Carol, but hopefully someone else who has can chime in and share their experience! 🙂
Laura
I made these tonight with a quarter cup of grated parmesan added and they were super good! The speed and easiness was very much appreciated! These may be showing up again soon!
Sarah
I grew up with something similar. My grandmother would take left over pie dough and roll it out and use a can or a cup to cut out ‘crackers’. We would bake them on a cookie sheet next to the pie and pull when they turned golden. Sometimes we would brush them with butter before sliding them in the oven. After they were done we would stop with Apple butter or preserved or jelly or cream cheese. Lol just about anything 😉
naila
hi could we make it with rise flour corn and chickpea ? thank you
Tiffany
Naila, neither corn flour or chickpea flour contain gluten, which means the crackers won’t rise. The good news though is that crackers don’t need to rise to taste good! I haven’t tried this recipe with non-gluten flours so I can’t guarantee the turn-out, but if you try it, please let us know how it goes!
Juliana En
I was wondering if I could substitute spelt flour with buckwheat flour?
Tiffany
Sure Juliana – that should work!
Linda
Sorry, I forgot to rate!
Linda
These crackers are great! Thanks for my first easy-to-make cracker recipe. Crackers should be simple, but I’ve tried other recipes with no success, or they just didn’t taste good. I also made one batch with about a TBS of brown (unhulled) sesame seeds. Those were awesome, too. They both tasted good dipped in a homemade vegan sunflower seed-dill dip. Thanks again!
Judy Black
Great crackers. Quick and easy to make. I put a tea towel under my upside down cookie sheet to help hold it in place while I rolled out the dough. This recipe makes enough crackers, I got 44 crackers. They were dense and great for dipping in spicy hummus. Thanks so much.
Tiffany
You’re welcome Judy!
Elisa
You’ve made matzos! Cool, I love them but have never tried making them. Thanks—
Tiffany
You’re welcome!
cipri_tom
Hi,
Great idea! I love recipes with few ingredients. I will give it a try this week.
Um, since I am new to doughs, do you happen to have a picture of how the dough should look like before spreading it? Or maybe can you please find one ?
Last time I tried to make crackers it went terribly wrong, with a really sticky dough and a chewy final texture.
Many thanks!
Tiffany
Hi there! Unfortunately I don’t, but you want it to be THIN. By the time you roll it out, you’ll have some pieces that are nearly see-through. This dough makes JUST ENOUGH to cover to the edges of the pan – literally. Chewy crackers means the dough was too thick, so just keep rolling!!
Tracy
I found crackers at Trader Joe’s that are like ritz crackers but without all the yucky stuff in them. The only drawback is that they aren’t whole wheat but they are only a snack so I make an exception. They are only $2.29 for a 12 ounce box so that puts them in the affordable range for me. I am going to try making homemade ones but just never seem to find the time.
Tiffany
Me too Tracy, the elusive “time” is always a factor. I find that if I start something like this right after breakfast, and before the day gets away from me, I’m much more successful. 🙂
Rachel
I make a recipe very similar to this that uses apple juice as the liquid which gives them a slight sweetness and when topped with a bit of salt is similar in flavor to the store brand Wheat Thins.
Tiffany
Ooh – that sounds good! I’ll give that slight change a try the next batch I made. Thanks for the suggestion Rachel!
Olivia
HI! I am loving your website. Could I use ground oat flour instead of whole wheat flour? Thanks!
Tiffany
I haven’t tried it Olivia, but it’s certainly worth a shot! I would add the liquid slowly since oats tend to absorb quickly, then roll extra thin to avoid the “oatmeally” issue. Good luck, and please let us know how they turn out!
Leona Davison
Are the crackers as tasty as they look? I wish I could try one of yours! 🙂 Right now we’re only allowed crackers on our treat days (Sat. or Sun). I’d love to enjoy them on some of those evenings in-between with cheese or avacado, etc. But I don’t want to make a whole batch and be disappointed.
Jeanieanne
ooh, go ahead an try them. I made some for lunch today, easy breezy. enough to cover the bottom of the pan was not too much. left over for tomorrow.