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Homemade Crackers (So You Never Have To Buy Them Ever Again)

These crackers are blank slates for whatever toppings you want, from sesame seeds to parmesan cheese to rosemary.

homemade crackers

For the love of trying to do everything myself (and the necessity of not having very much money), I ventured into cracker territory about a month ago.

What resulted was delicious, pretty easy, and lasted for a long time (three weeks in an airtight container).

My favorite part is the crackers were a blank slate for whatever I wanted to sprinkle on top — from sesame, flax and poppy seeds, to parmesan, rosemary and garlic.

Make Your Own Crackers

Yield: Makes approx. 100 small crackers


  • 3 cups flour
  • 2 tablespoons sugar
  • 2 tablespoons salt
  • 4 tablespoons oil
  • 1 cup warm water

Cooking Directions

  1. Preheat oven to 450 degrees
  2. Mix dry ingredients (flour, salt and sugar) in a large bowl.
  3. Pour in oil and warm water. Mix with a fork until the liquid is incorporated. Use your hands to combine the dough until it has a uniform consistency. Then knead for at least 2 minutes.
  4. Separate dough into four balls and let it rest for about 10 minutes. (If it is dry, you might want to place a damp towel over the dough.)
  5. Cut each dough ball into six pieces. Roll out each piece on a lightly floured surface until paper thin.
  6. Slide the rolled dough onto a tray and dock the dough (poke it all over) with a fork. Then cut the dough into the size crackers you want.
  7. Place the cut dough into oven for five minutes. Rotate the tray and cook for an additional 5 minutes. Continue cooking until the crackers are golden brown. (They may be a little soft when they come out, but they will crisp nicely as they cool.)

Clara Moore

Clara Moore is a chef from St. Louis finding her way in Seattle, one plate of food at a time. She lives in a cedar cabin in the woods and cooks at home a lot more now than ever before.

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