Recipe By Jennifer Ranger
Rating
Published Apr 4th
Prep 15m Cook 10m Additional 15m Ready In 40m
Servings 8 servings Calories 397.1

Making your own artisan crackers is extremely easy, and so tasty that they’re well worth the effort! Wrap them up in a clear bag tied with a pretty bow for gift giving that is sure to impress. Who makes their own crackers?!

Recipe Ingredients

  • 3 cups all-purpose flour
  • ⅓ cup flax seeds
  • ⅓ cup chia seeds
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground dried chipotle pepper
  • ½ cup unsalted butter
  • 1 cup water, or as needed
  • 2 tablespoons olive oil

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets.
  2. 2 Stir flour, flax seeds, chia seeds, baking powder, salt, garlic powder, onion powder, and dried chipotle pepper powder together in a large bowl. Cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs.
  3. 3 Stir water and olive oil into butter-flour mixture with a fork until dough sticks together and pulls easily off the sides of the bowl. Divide dough into 2 portions.
  4. 4 Turn 1 dough portion out onto a floured work surface and roll out as thin as possible. Cut dough into squares and place on prepared baking sheet. Repeat with remaining dough.
  5. 5 Bake in the preheated oven until crackers are golden and crispy, about 8 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts

  • Calories 397.1
  • Carbohydrate 42.2 g
  • Cholesterol 30.5 mg
  • Fat 22.3 g
  • Fiber 6.7 g
  • Protein 8.1 g
  • Saturated Fat 8.5 g
  • Sodium 245.2 mg
  • Sugar 0.4 g

Chef's Notes

Poking your crackers with a fork before cooking is optional. Either way you get a crisp, great-tasting cracker. Be sure to roll the dough as thin as possible; You can use sesame seeds instead of chia seeds, if desired.

Reviews

  1. I hate to badmouth this but there's something that I apparently did not understand. As thin as I tried to roll them, and as hard as it was to get them off the cutting board, they still puffed up just enough that even ten minutes was not enough to get them cooked through. I threw - Read more ...
  2. Nice base recipe with a lot of room for switching stuff up. This yields a TON of crackers. I'm taking this batch to a party so I'm glad of it but I'll probably half the recipe if I make it again for at home. The spices don't really pop so if I make this again - Read more ...
  3. I love love LOVE this recipe! Versatile enough that you can flavour your crackers any way you like. These have been a smash hit wherever I take them delicious with cheese and cost a fraction of the price of artisan crackers you buy at the store. And better quality if you ask me. Easy to - Read more ...
  4. Absolutely yummm! I made these without the onion powder (didn't have) and I added black sesame seeds and poppy seeds and they turned amazing =) One thing to add: first batch was a bit more unsalted than expected (everyone liked them still) so for the second one I sprinkled a dash of salt on top - Read more ...
  5. We loved these crackers! They vanished off the table fast. I second the instruction to roll them out as thinly as possible. I baked them more than the suggested 8 minute--baked them until they were just beginning to brown at the edges because I wanted them really crisp. I didn't have onion salt and I - Read more ...
  6. I've made these once just as the directions indicated and really enjoyed them. Be forewarned they make a lot next time I'll halve the recipe since it's just me who eats them. Next time I'll roll them out thinner since mine were thicker than say a Saltine. Also I cooked mine a lot longer since - Read more ...
  7. I didn't have all of the ingredients that were used so I subbed in a few items. the crackers were delicious. Left to rest too long the dough became more elastic and tried to shrink back on itself when I was rolling it out but I made it work. I found that cutting them into - Read more ...
  8. Best crackers I have had; better than anything I can buy. We topped ours with an egg wash and rosemary & sea salt. Some times for easier preparation. We cut parchment paper to the exact size of the baking tray, then rolled the dough between the parchment and freezer paper, enabling us to get the - Read more ...
  9. These are so GOOD! Used crushed red peppers didn't have chipotle. I also brushed the tops with rosemary/garlic salt and evoo. Definitely will become a favorite!
  10. My family really loved these crackers I did not have dried Chipotle powder but I did have smoked Paprika and used it instead. Very savory crackers!! I made them about a month ago everyone who tried them liked them! They made a large canister full. I will use this recipe again today & possibly make - Read more ...
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