These homemade crackers are decidedly light and crispy. An addictive snack on their own, they also pair well with a sharp white cheddar. —Jessica Wirth, Charlotte, North Carolina
Thyme-Sea Salt Crackers Recipe photo by Taste of Home
Preheat oven to 375°. In a large bowl, whisk flours and salt. Gradually add water and 1/4 cup oil, tossing with a fork until dough holds together when pressed. Divide dough into 3 portions.
On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Prick each cracker with a fork; brush lightly with remaining oil. Mix thyme and sea salt; sprinkle over crackers.
Bake 9-11 minutes or until bottoms are lightly browned.
Thyme-Sea Salt Crackers Tips
How long do homemade crackers last?
Homemade crackers may sound extravagant but once you try them, you'll swear off store-bought. When you’re making the crackers, go ahead and double the batch because these are going to go fast. Leftovers can be stored in air-tight containers for up to a week or more depending on the humidity level in your area. You can also freeze them for up to 3 months. Allow your homemade crackers to thaw at room temperature before serving.
How do you keep homemade crackers crisp?
Fresh out of the oven, these crackers are nice and crispy with a definite snap when you bite into them. But crispy crackers' mortal enemy is humidity. The higher the humidity and the longer the crackers sit out in it, the softer they will become. So after you have finished baking them, be sure to pack your homemade crackers in air-tight containers the minute they are completely cool. If they do get soft, re-crisp your crackers by popping them back in the oven for a few minutes to dry out.
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