Whole Living Daily

Bake Your Own Crackers (Easier Than You Think)

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Making my own crackers had never even occurred to me until a few years ago when my brother-in-law whipped up a batch at a family gathering. They looked, smelled, and tasted delicious and he insisted they were easy to make. He wasn’t lying. Since then I have found that making crackers fits my personality very well for the very simple reason that they are very hard to screw up.

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1 Crackers only require a few ingredients and tools. Though I used wax paper to line the cookie sheet, parchment paper is preferable.

2 Combine the flour(s) and salt. (Tip: If you’re feeling creative, you can also add herbs or a little grated cheese at this point.)

3 After whisking together the olive oil and egg, add them to the dry ingredients.

4 When the dough begins to stick together into course crumbs, stop mixing.

5 Place the balled-up dough on a hard surface between two sheets of parchment paper and flatten slightly with your palm.

6 Begin rolling out the dough. (Yes, I’m using a glass. If I had a rolling pin, that dough would look much more like an oval and much less like an amoeba.)

7 Peel away the top layer of paper. Sprinkle herbs, salt, or other seasonings over the dough. I dusted these crackers lightly with cinnamon-sugar.

8 Cut the dough into squares. If you’re particular about aesthetics, save the misshapen edge pieces for your own snack and only serve the inside square pieces.

9 Delicious and healthy homemade crackers!

(Recipe to follow...)

Confession: I find it nearly impossible to follow a recipe all the way through, regardless of what I’m making. Even if I have all the ingredients called for (which I rarely do), my nonconformist side kicks in at some point during the culinary process and I simply have to mix things up a bit.

Sometimes that works out really well for me and sometimes … not so much. That’s why homemade crackers are amazing—I can throw in whatever flour I have on hand, whatever herbs I fancy, a little oil, an egg (if I feel like it), mix it, roll it, stick in the oven, and fifteen minutes later I have some variation on crackers that’s always pretty darn good. (Once I used only corn flour and the crackers took forever to bake and then were a bit too crumbly—but if my guests at that party are to be trusted, they still tasted great.)

Below is a recipe to get you started. Because I wanted these crackers to be gluten-free, I used one cup of almond flour and ½ cup of corn flour in the crackers pictured, but any flour will do. Wheat flour is an excellent base for a whole grain cracker, amaranth will give a little extra crunch, oat flour gives a slightly sweet flavor—go wild.

Double or triple the recipe below for a party.

Amazing Homemade Crackers

(Makes about a dozen crackers)


2 cups flour

½ teaspoon sea salt

1 1/2 tablespoons olive oil

1 egg

Herbs or other seasonings to taste.


  1. Preheat oven to 350°
  2. In a large bowl, mix together the flour and sea salt.
  3. Whisk together olive oil and egg and add to dry ingredients, stirring until mixture forms course crumbs. Roll the dough into a ball. If it won’t hang together, add another ½ teaspoon olive oil.
  4. Cover a surface with parchment paper and put the ball of dough on it, placing another sheet of parchment paper on top. Roll out the dough to 1/8-inch thickness.
  5. Transfer to a baking sheet and peel away the top layer of paper, leaving the bottom one so the crackers won’t stick to the pan.
  6. Sprinkle fresh or dried herbs, grated cheese, cinnamon-sugar, or other seasonings over the top. Cut into squares.
  7. Bake for about fifteen minutes or until the crackers begin to brown. Remove from the oven and allow to cool for several minutes before transferring to a cooling rack.

Abigail R. Gehring is a bonafide homesteader and editor of several books, including Back to Basics (Third Edition), Homesteading, and Self Sufficiency. She divides her time between New York City and Vermont where she grew up and shares a home with her husband.

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Comments (8)

  • whatever you do, remove the eggs. you'll have great matzahs.

    and DO NOT use waxed paper. if you're using cast iron, which is best, press in a tortilla press between two sheets of baking parchment. the stuff is expensive cos it's good, and it lasts SOOOOOOO long. all you need to do is rinse it off and use it again. it's non-stick and no wax melting and wrecking the smell of your baked goods.

    egg for WHAT? do not use egg.

  • i reread my post and found i left out something important...

    you don't need to heat your oven for these matzahs. cook them in a big cast iron skillet you've heated all the way to high and tempered to low-medium. if you have a tortilla press, you can start the matzahs on it. remember the parchment. then roll out thin as possible to finish it. also -- do NOT oil the skillet. you're not frying. you're baking. so long as the skillet is hot, the dough will not stick to the skillet and will turn easily.

    and oh, for you newbies, don't put the parchment in to cook with the dough. it's only for rolling ease.

    bake on the heated cast iron skillet. don't heat the oven. don't use egg. and for pity sake do NOT use waxed paper.

  • The tortilla press is a great idea if you have one! I find the egg helps hold the dough together, especially when using coarse grains, but I've made crackers with white flour and no egg with great results, too.

  • Abigail, I'm very excited to try this recipe. I love eating crackers and cheese but stopped eating processed crackers because, well...they are processed. This is the first recipe for crackers I have seen. Thank you for the post. I think you were reading my mind.

  • Excellent, Abby! Hope you love them.

  • I'm very excited about the recipes you've added here! I love to cook for freinds and family and love the idea that now, between this post and your last, I can make home-made cheese and crackers! Can't wait to give it a try!

  • [...] when it comes to snack cravings and I’m definately the salty type. I saw a recipe for homemade crackers a few weeks ago. I will have to try making them. Here was the menu for [...]

  • Gross. Absolutely gross. Didn't turn our cracker like at all.

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