Thin & Crisp Homemade Crackers
These thin, oil-based crackers bake quickly at high heat and crisp as they cool. They’re neutral enough for everyday snacking, sturdy enough for cheese boards, and easy to customize with different flavors depending on whether you mix them into the dough or sprinkle them on top.
Ingredients
- 1 cup unbleached,all-purpose flour
- 3/4 tsp kosher salt
- 1 tsp pure cane sugar
- 1/4 cup filtered water
- 2 tbsp oil(avocado oil for neutral flavor, or olive oil for a more pronounced taste)
Flavor Options
Best Mixed Into the Dough
Use these when you want the flavor baked evenly into every bite.
- Garlic crackers Add ½ teaspoon garlic powder to the dry ingredients.
- Italian-style crackers Add ½ teaspoon dried Italian seasoning to the dry ingredients.
- Black pepper crackers Add ¼ teaspoon freshly cracked black pepper to the dry ingredients.
Best Sprinkled on Top
These stay more vibrant and allow you to make several flavors at once.
- Flaky salt
- Flaky salt + cracked black pepper
- Dried rosemary or thyme finely crushed
- Everything seasoning
- Parmesan cheese + black pepper
- Sesame or poppy seeds
- Brush lightly with oil first so toppings adhere.
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper.In a bowl, whisk together flour, salt, and sugar.Add water and oil. Mix until a dough forms, then knead briefly until smooth.Cover and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.Roll the dough very thin, about 1/16 inch, on parchment or a lightly floured surface.Cut into desired shapes and transfer to the prepared baking sheet.Dock well with a fork to prevent puffing.Lightly brush the tops with oil.Sprinkle with flaky salt or toppings of choice.Bake for 6–8 minutes, rotating once if needed, until lightly golden and crisp.Transfer to a rack and cool completely. Crackers crisp more as they cool.
Tips for Crisp Crackers
- Roll thinner than you think, thickness is the biggest factor in crispness.Dock generously to prevent bubbles.Bake until just golden, overbaking can make them bitter.Let cool completely before storing.
Tried this recipe?Let us know how it was!