How to Make Homemade Crackers

Homemade crackers are more delicious, more healthy, and much less expensive than buying store bought varieties. But nothing beats the bragging rights you get when you tell your guests that you made these delectable morsels yourself.

Simple Crackers


  • 2 Cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 Cup warm water
  • 1/3 cup olive oil


Preheat the oven to 400.
Lightly grease two large cookie sheets. Combine the dry ingredients, and then stir in the water, oil and mix until a smooth dough forms.
Divide the dough in half and flatten each half on a cookie sheet. Use a small rolling pin or even your fingers for a rustic, uneven look. Once the dough is spread thin, use a sharp knife or a pizza cutter to cut the dough into squares. The elasticity in the dough will make the crackers shrink slightly and pull away from each other; this makes them easy to bake without sticking together.
Brush lightly with an egg wash (one egg white and 2 tablespoons of water) or spray lightly with olive oil.
Sprinkle with the topping of your choice. Experiment with your favorite flavors, or try one of these variations: Chopped rosemary and sea salt, sesame seeds, poppyseeds and onion salt, Parmesan cheese
Bake for 10-12 minutes until the crackers are golden and crispy.

Appetizer Ideas using the Crackers:

While the crackers make a delicious and versatile base for many easy appetizers, they’re good enough to serve on their own. Set out a bowl at your next party and watch them disappear, then wait for the accolades and amazement when your guests learn that you made crackers. (“Really? You can make those?”)

  • Straight up in a bowl. Simple but addictive.
  • Top with chèvre and a drizzle of good honey.
  • Top with a smear of cream cheese and a sliver of smoked salmon. This is especially good with the poppyseed/onion cracker variation.
  • Serve with a cheese plate. These hearty crackers pair nicely with strong cheeses that would otherwise overpower bland store-bought crackers. The next time you’re at your cheesemonger, don’t shy away from the adventurous choices.
  • Serve with a hot dip. These aren’t wimpy fragile crackers. They work beautifully with thick and flavorful dips. Spinach artichoke dip and baked Brie are prime examples of hot party favorites that are best served with a cracker that can hold its own.
  • Fondue. When making the crackers, cut into thin rectangles approximately four inches long. Dip directly into your favorite fondue, and forget about those uninspired chunks of bread.
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