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Thyme-Sea Salt Crackers

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
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 7 dozen

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1/2 cup white whole wheat flour
  • 1 teaspoon salt
  • 3/4 cup water
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 to 2 tablespoons minced fresh thyme
  • 3/4 teaspoon sea or kosher salt

Directions

  • 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.

What can you do with crackers?

Whether you’re making a cheese ball, stirring together a creamy dip or creating the cheese board of your dreams, everything just seems more special with homemade crackers. These crackers are also dairy-free and vegan-friendly! Pair them with our creamy cashew cheese for a dairy-free treat. And if you end up with leftover crackers, use them up in one of these recipes with crackers.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
Nutrition Facts
1 cracker: 23 calories, 1g fat (0 saturated fat), 0 cholesterol, 45mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 0 protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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