Crispy Crackers
Recipe type: snack,appetizer
Author: Jillian
Serves: 6-10
  • 1 cup unbleached all purpose, white whole wheat, or whole wheat flour
  • 1/2 tsp sea salt
  • 1 1/2 Tbsp grapeseed oil, melted butter, or extra virgin olive oil
  • 4-8 Tbsp cold water(dough should be holding together and might be a bit shaggy but not sticky)
  • 1 Tbsp rosemary, chopped finely(optional)
  • 4 leaves fresh basil, chopped finely(optional)
  • 1 tsp coarse sea salt or kosher salt for sprinkling over rolled out dough
  1. Preheat oven to 400 degrees F.
  2. Place 1 cup of your favorite flour in medium bowl
  3. Place salt in bowl and stir to combine
  4. Add grapeseed oil, melted butter, or extra virgin olive oil to bowl
  5. Stir and mash around with fork until fat and flour mixture become little tiny balls throughout bowl
  6. Add 4-7 Tbsp cold water(start with 4 and add until you get desired dough)
  7. Stir with fork to combine
  8. Add herbs if desired
  9. Knead with hand/fist in bowl til dough forms a ball
  10. Place dough ball on parchment paper, or Silpat
  11. Roll out on flat surface til dough is rectangular and as thin as you can get it(about 1/8 inch thick, takes a little work)
  12. Lift parchment, or Silpat onto sheet pan
  13. Use a fork and prick surface of dough all over
  14. Use a pastry cutter, or sharp knife and cut crackers into squares or diamonds or whatever shape you desire
  15. Sprinkle salt over top of crackers and lightly pat salt in with flat palm
  16. Bake for 10-15 minutes or until golden, rotating pan half way through
  17. Let crackers cool on sheet pan
  18. Break crackers apart, and enjoy
  19. Crackers will keep for 3-4 days in an airtight container, yet ours usually get eaten within a day or two
Recipe by Food Filled Life at