Homemade Crackers

The first time I made crackers from scratch, I was astounded by how different they tasted from store-bought versions. The deep, toasty flavor and satisfying snap brought me back to my grandmother’s kitchen, where everything was made by hand with simple, natural ingredients. These crackers might seem like a small thing, but they’re a perfect example of how a few basic pantry staples can transform into something extraordinary.

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What Makes Homemade Crackers So Good? 

Baking crackers at home may sound like a lot of unnecessary work. After all, you can easily purchase crackers in the supermarket. Still, it would be tough to find healthy crackers as delicious as these.

This recipe for crackers uses all-natural ingredients. The crackers are baked to a crispy texture that snaps with every bite! Try them once, and you won’t ever want store-bought ones again.

Why This Recipe Works

Unlike store-bought crackers loaded with preservatives and artificial ingredients, these homemade crackers rely on simple techniques and quality ingredients to achieve their perfect crunch. The secret lies in properly chilled ingredients and a specific two-temperature baking process that ensures crackers snap, not bend.

Homemade Cracker Recipe Ingredients

For this recipe, you’ll need:

• All-purpose flour – Provides structure and creates the base texture
• Baking powder – Gives a slight lift that creates the characteristic cracker texture
• Salt – Enhances flavor and strengthens the dough structure
• Vegetable shortening, chilled – Creates flakiness and contributes to the crispy texture
• Cold water – Hydrates the flour and brings the dough together

Chill the vegetable shortening in the fridge for about an hour before making the crackers.

Special Equipment

A pasta machine can help you achieve an even thickness when rolling out the dough. Sometimes, when you use a rolling pin, parts of the dough come out much thicker than others, affecting how they bake.

How to Make Homemade Crackers 

To bake these easy homemade crackers:

1. In a large mixing bowl, use a fork to stir together the flour, baking powder, and salt. 
2. Cut in the chilled vegetable shortening using a pastry cutter or your fingers. The dough should have the texture of cornmeal at this point. 
3. Add the cold water to the flour mixture a little at a time and work it into the dry flour into a dough. Depending on the weather and the flour you use, you may not need to add all the water. It is essential to avoid overworking the dough at this point. The dough should be stiff, but it needs to stay together easily when you form it into a ball. 

4. Cover the bowl with a kitchen towel and stick it in the fridge for about 30 minutes to allow the flour to hydrate fully. 
5. Preheat the oven to 400°F.
6. Once the cracker dough is rested, roll it out very thinly into a rectangle on a lightly floured work surface. To make rolling out the cracker dough easier, try running it through a pasta machine.

7. Use a bench scraper, pizza cutter, or sharp knife to cut into cracker-sized squares. Poke each cracker several times with the tines of a fork to prevent it from puffing while baking. 

8. Separate the dough into individual crackers, and place the uncooked crackers onto a baking sheet lined with parchment paper.
9. Bake the crackers on the bottom rack of the oven for 10 minutes. Crank the heat up to 450°F and place the tray on the top oven rack to brown slightly. 
10. Remove the baked golden brown crackers from the oven and place the baking tray on a wire rack. Sprinkle salt on the crackers while they are still hot. 
11. Allow the crackers to cool before serving. 

Recipe Variations

Plain dry crackers are good, but you also have many options to make them fancier. Here are a few suggestions:

• Add half a tablespoon of chopped, dried herbs to the dough. Thyme, oregano, or rosemary would taste amazing in this recipe.
• Sprinkle black pepper, garlic powder, or onion powder on top with the salt.
• Sprinkle a few poppy seeds, sesame seeds, or bagel seasoning on top of the crackers before baking for a bit of added texture. 
• A quarter-cup of powdered cheese and a pinch of smoked paprika give these crackers a cheesy flavor.

What to Serve With These Crackers

Use these healthy crackers as usual. Besides just munching on them, you can:

• Turn them into appetizers with a piece of hard salami and a slice of cheese.
• Serve them alongside a charcuterie or cheese board.
• Enjoy them topped with peanut butter or hummus.
• Crumble the crackers on top of your favorite casserole dish.
• Turn them into crumbs to bread a chicken breast for the crunchiest baked chicken you have ever had.

Storage & Reheating

Storage Methods:

• Room Temperature: Airtight container for up to 2 weeks
• Do not refrigerate or freeze baked crackers
• For stale crackers: Recrisp in 225°F oven for 10 minutes

Tips for Maintaining Crispness:

• Cool completely before storing
• Use containers, not plastic bags
• Add food-grade desiccant packet (optional)
• Store away from heat and moisture

How Long Do Homemade Crackers Last?

Homemade crackers will stay crispy in an airtight container for up to two weeks. Do not store them in a plastic bag where they can easily break. 

Great Dips and Spreads to Serve with Crackers

• Boudin Dip
• Buffalo Chicken Dip
• Cream Cheese Clam Dip
• Dried Beef Cheese Ball
• Homemade Cream Cheese
• Jezebel Sauce
• Mississippi Sin Dip
• Smoked Gouda Cheese Dip

Great Toasty Bread Recipes to Make

• Air Fryer Croutons
• Homemade Breadcrumbs
• Homemade Crostini
• Homemade Italian Breadcrumbs
• Texas Toast

Check out my easy bread recipes and the best DIY recipes on CopyKat!

Common Questions & Troubleshooting

Why aren’t my crackers crispy?

• The dough rolled too thick
• Oven temperature too low
• Not baked long enough
• Stored while warm

Can I make these ahead?

Yes! Options include:

• Prepare dough up to 24 hours in advance
• Freeze unbaked crackers for up to 1 month
• Store baked crackers for up to 2 weeks