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Healthy Homemade Wheat Thin Style Cracker Recipe

homemade wheat thin crackers

Think about different types of crackers you enjoy eating. What do they have in common?

They be thin. They be salty.

The key to great crackers is to make them thin and don’t spare the salt!

Why Make Homemade Crackers?

homemade-wheat-thin-crackers

It seems that more than anything else, people want healthy alternatives to packaged snack foods. It’s the toughest category to find a healthy recipe upgrade for, in my opinion, because you need things that can hang out in a diaper bag or a desk drawer for days or weeks. Cheese and yogurt that’s homemade just don’t fit the bill!

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Packaged crackers are notoriously unhealthy, between the often used trans fats, the even more often used polyunsaturated oils, the high salt content and the white flour. In whole grain crackers, you have the problem of extruded grains (Triscuits) which may damage the fats under high heat and pressure, or the phytates issue with unsoaked whole grains.

This homemade cracker recipe will satisfy even the pickiest cracker eater, if that picky cracker eater would go near Wheat Thins. It also is a true “real food” recipe with some slight modifications.  It’s THE perfect whole wheat cracker recipe to start with. Believe me, I started with some that were solidly in the “too healthy” or “too tasteless and bland” categories.

Printable Homemade “Wheat Thins” Style Crackers Recipe

Adapted from King Arthur Flour Whole Grain Baking Cookbook

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Homemade “Wheat Thins”-Style Crackers

  • Author: Katie Kimball
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Category: Snacks

Description

Adapted from King Arthur Flour Whole Grain Baking Cookbook


Ingredients

Scale


ship kroger


Instructions

  1. Mix ‘em: Combine the whole wheat flour, sugar, salt and paprika in a medium bowl. Using a pastry blender or two knives, cut the butter thoroughly into the dry mixture until it looks like large crumbs, no bigger than a pea. Some people use a food processor to cut in the fat, but I prefer to save dishes and keep it all in one bowl. Combine the water and vanilla in a measuring cup, plus honey if using, and add to the flour mixture. Mix well until combined and dough forms, but only as long as necessary for the most tender crackers.
  2. Prep ‘em: Use parchment paper, a lightly greased cookie sheet, or an ungreased baking stone. For crackers, I would HIGHLY recommend using a baking stone (I love my Pampered Chef Rectangular Stone), or at least parchment paper or a Nonstick Silicone Baking Mat. I roll the dough right out on the stone or mat, after flouring it lightly, and bake them. Yep, right on the stone. That way I don’t have to worry about rumpled crackers as I move the fragile dough. People say, “Those are homeMADE?” because most of my crackers have perfect shape and are sooooo delectably thin.
  3. Roll ‘em: Only use one fourth of the dough at a time. Cover all your surfaces with flour and roll the dough as evenly as you can. You might flip the dough to make it easier to roll, but I don’t always have to. Keep rolling until the dough is as thin as humanly possible without tearing. Use a pizza cutter or sharp knife and cut the dough into squares or triangles, about 1 1/2 inches each. Fork pokes make them look extra authentic. If you want all beautifully square crackers, you can trim the edges square. I skip the trimming and just deal with weird shaped crackers. Those go to the toddler right away! (Note: be sure you don’t cut your silicone mat!)
  4. Bake ‘em: Make sure your oven is preheated to 400 F. If you have used a mat or parchment paper, just slide it onto a cookie sheet. If you don’t have either, you’ll have to move each cracker individually. Sprinkle the squares lightly with real salt. Repeat with the remaining pieces of dough.
  5. Bake the crackers, one sheet at a time, until crisp and browned, 5 to 10 minutes. (If you want to do two trays at once, you can put one on top and one and bottom and switch them halfway through the baking time.) If some of the thinner crackers on the edges brown too quickly, remove them and return the remaining crackers to the oven to finish baking. These crackers bake quickly, so watch them closely – even 30 seconds can turn them from golden brown to toast!

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freshly baked homemade crackers

Are they done? You want them to be almost crispy, but not totally breakable to deem them “done,” because they will crisp up a bit as they cool. You’ll learn after a tray or two the difference between “too soft” “done” and “oops”. They’re still tasty when they’re soft, just not so cracker-y. Remove the crackers from the oven and cool on the pan or on a rack; they cool quickly. These crackers will stay crisp for many days but are best stored in airtight containers.

For extra crispy crackers, If you have space and baking stones to suffice, simply turn the oven off a minute or two early with the crackers still inside. They’ll crisp up just lovely as it cools down. NOTE: Do not use this method with an electric oven – it continues to create heat even once it’s off.

Want some more variety in your healthy cracker repertoire? Just looking at the pictures of these homemade cheese its crackers made my mouth water and my family loves this sourdough cracker recipe.

The printable recipe with even more tips and tricks is in my snacks eBook right HEREHealthy Snacks to Go is in the hands of over 5,000 happy snackers and is available via PDF, Kindle, and print versions. You’ll love the homemade granola bars and 15 flavors of homemade Larabar-style fruit-and-nut bars.

homemade whole wheat crackers

This tomato-basil version from the sourdough eCourse is Yum-O!

Soaked Grain Variation on These Crackers

Catch up on the Kitchen Stewardship® exploration into soaking grains exploration HERE. When you soak these crackers, it hardly changes the taste or texture, if at all, and it maximizes the nutrition without adding but a minute to  your workload. (The cliff’s notes: What is soaking grains?)

To soak these crackers, you just make the dough as directed above except add 1 tsp. to up to the entire 1/4 cup of whey to the water. Allow to sit at room temperature 12-24 hours. Salt may inhibit the soaking process, so you can add the salt right before rolling out if you choose. Simple!

I’ve been making my sourdough cracker recipe even more often lately to keep my sourdough starter going strong. We weren’t sure we liked them the first time I made them, but I’ve since decided they must be good when the neighbor girl and her friend demolished half my stash last time they babysat!

If you’re curious about sourdough, you may want to check out this sourdough online eCourse for over 20 weeks of multimedia presentations. You can see a video to see how I roll out the crackers, too. The price will surprise you!

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Unless otherwise credited, photos are owned by the author or used with a license from Canva or Deposit Photos.

61 thoughts on “Healthy Homemade Wheat Thin Style Cracker Recipe”

  1. Pingback: Pizza Flavored Homemade Wheat Thins - What Katie's Baking

  2. Hi Katie,

    I’m really want to try your cracker recipe, but I wanted to check on what this means, because I’m wondering if there is a typo: “add 1 tsp. to up to the entire 1/4 cup of whey to the water.” Does that just mean to add 1 tsp of whey to the water? Or does it mean add 1 tsp whey to the water to make 1/4 cup? Thanks so much for your help!

    1. Hi again Katie,
      Sorry I just noticed that Charlene asked the same question 2 years ago and you already answered it! Thanks anyway!

  3. Just made these and they were spectacular! Thank you so much~! Any idea, if recipe followed directly, the approximate nutrition info on them? Just curious, as I feel like I could eat the entire batch by myself! ha

    1. Katie Kimball @ Kitchen Stewardship

      Meagan,
      Just copy and paste it in here – http://caloriecount.about.com/cc/recipe_analysis.php

      🙂 Katie

  4. Pingback: Homemade Food Experiments: Baked Multi-Grain Crackers - Daddy Does It On A Budget

  5. Made these for my kids after school snack along with your hummus recipe. both are wonderful. i love your blog. It is a wealth of info. Thanks for sharing.

  6. Finally making these with a friend after wanting to try for some time! A pasta machine works beautifully for rolling them out. Nice & thin and even every time. Great recipe!

  7. Excellent crackers! I’ve been trying out various cracker recipes and these are by far the BEST. Better texture than wheat thins. Thanks!

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  10. just tried these and they are awesome. I used maple syrup instead of sugar and coconut oil instead of butter.

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  13. This recipe looks great. I can only eat non-GMO wheat, so I have to make pretty much everything from scratch – or eat gluten free! Do you think I could use a pasta machine instead of rolling? I’m terrible at roling uniformly and it sounds like it should work in theory. If anybody has feedback, I’d appreciate it a whole lot!

    1. Katie Kimball @ Kitchen Stewardship

      GS,
      The dough is nicely hearty, so it would definitely be worth a try! I’ve never used a pasta roller myself, though, so that’s not a super educated guess. 😉 I’m pretty terrible at rolling, too, but we manage! You can always pull crackers out of the oven as they finish if they’re all different thicknesses.

      Good luck!
      🙂 Katie

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  16. Pingback: Recipe of the Week: Wheat Thin Crackers « Tews and Company

  17. Pingback: Pizza Flavored Homemade Wheat Thins

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  20. These are the only crackers I’ve tried that taste good! We absolutely love them!!! Great job, Katie! You’ve brought happiness to this house again. 🙂

  21. Pingback: Easy DIY crackers « life, from the ground up.

  22. Thank you so much for this recipe! I made a couple of batches and tweaked it just a little. I used a 1/4 cup of whey instead of the water and added a couple drops of honey – they came out perfect!

  23. Thanks for the link! (PS after typing that up, I made another batch with the addition of a rooibos tea and they’re amazing~) I can’t wait to try some more tonight!

  24. Katie,
    I just tried this recipe and I *love* how easy it is to make and the amount. I was surprised at the addition of paprika, and considered using an alternative spice but changed my mind. I’m glad I did! It makes the cracker nice and well rounded flavor . I’m eating my attempt a these (dressed up with olive oil and a tad bit of salt) as I type this and I’m already thinking of the different flavors I can make.

    I was thinking of adding vegetables to the recipe (I use a food processor that chops them pretty well into mixtures) and I was just wondering if you had an amount you recommended? I was thinking of just using 1 zucchini and seeing where that led. Thoughts?

    1. Audrey,
      You know, I’ve never played with these! Not even to add cheese, but I’m sure you could add veggies, cheese, whatever. Here’s one I’ve tried that might give you some inspiration and ideas on amounts, too: http://www.spain-in-iowa.com/2010/11/sourdough-tomato-and-basil-crackers/

      🙂 Katie

  25. Wow these did crisp up only had the first batch in for 5 minutes and they were close to burning the longest I put any of these in was for 7 minutes. I suppose if you make the crackers transparent that’s too thin….

  26. So I’m making this again because it was so good the first time, this time, however I’m gonna try to make them a little more crispy. Love, love, love these crackers!!!

  27. Can’t wait to try these! Check out homemade Cheeze-its! I also make them into cheese straws when serving to grown ups 🙂 Easy, fast, and AMAZING! (not to mentione healthy). There are lots of recipes on the web but mine just uses flour butter, cheddar, salt, pepper and a little milk. yum!

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  29. Do you have to use butter with the cracker recipe or can you use margarine or shortening? Thanks

    1. Cynthia,
      My major reason for making my own crackers is to avoid trans fats, which are in both margarine and shortening: http://www.kitchenstewardship.com/2009/10/10/butter-vs-margarine-vs-spreads-how-do-they-stack-up/

      http://www.kitchenstewardship.com/2009/06/01/search-out-trans-fats/

      So…butter, non-hydrogenated palm shortening, lard, coconut oil = all healthy choices.
      🙂 Katie

  30. I used buttermilk because that was what I had on hand and I don’t think there was a taste difference at all. I only used 1 tbsp added to the water.

  31. shannon dzikas

    Yum! These were easier to roll out flat than similar recipes. The flavor makes me and my three year old happy. Cheese and crackers for dinner. What’s wrong with that? Thank you!

  32. Pingback: Homemade "Wheat Thin" Style Crackers with Soaked Flour | Common Sense Homesteading

  33. Sarah Dickinson

    I like this recipe, but am trying to find one that is grain free. So far the one I tried at Cheeseslave with seeds just crumbles. Katie could you try and perfect one for us? Also, has anyone tried adding wheat gluten to their sprouted flour crackers? hoping that might keep them together more…thanks Katie et al

  34. I made these today with my Christmas cookie cutters for our small group Christmas party tonight for cheese and crackers! I did the soaked version and they’re delicious and cute! Thanks for posting the recipe:)

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  36. Hi Katie, I made these crackers a few days ago. They are wonderful! I think I might have messed up though, because they were still kind of doughy when I took them out. The ones on the edge were crispy, though. So, I put the crispy ones in a Tupperware container and they were soggy the next day. Any ideas why? Thank you in advance 🙂
    Jill

    1. Jill,
      That def. happens, so just remove the crispy ones to a rack and put the doughy ones back in. Make sure you let everything cool 100% before storing; maybe that was your soggy problem? I hope those tips help 🙂 Katie

  37. Thank you so much for the cracker recipe! I just made them and they turned out wonderful! To get perfectly thin ones, I used my pasta machine (saw this recommended in a red mill cookbook, I think). Have really been enjoying your site! 🙂

    1. Christy,
      Yay! I’ve got this recipe in the oven (the crackers, not the index card) as I type… 😉 Katie

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  39. just wondering are there any suggestions out there how to make these crackers without a rolling pin?

  40. Katie,
    I just made my second batch of these beauties! They almost seem like a savory shortbread! And they are addictive! If you are familiar with pimento cheese (a Southern cheese spread) I can not wait to take these crackers and a bowl of homemade Pimento Cheese to a party! I am loving the variations that people are publishing!

  41. Just made these tonight and they were so good I have none left. I am making them for my kids lunch next week. they will go great with our own hummus and cheese. Thanks for the great directions.

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  43. Pingback: Crackers and Chips « Valerie Jayne

  44. Gotta say, I’m glad to see this post. I HAD a great recipe for crackers and used to make them all the time… until the great computer crash… when I lost everything… all my recipes which had been collecting for YEARS… all my knitting patterns… sigh… have been looking and looking, and looking for a good cracker recipe, so I can’t wait to try this one… <

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  46. Hi,

    Wanted to make some homemade crackers and found your website on google. The crackers came out phenomenal. They were so easy to make. I added a handful of trader joes 21 seasoning in with the flour and it came out so tasty! Thanks so much!!

    1. Ellen,
      So glad you loved them as much as my family! Extra seasoning is always fun; thanks for the recommendation! 🙂 Katie

  47. “To soak these crackers, you just make the dough as directed above except add 1 tsp. to up to the entire 1/4 cup of whey to the water. ”

    Katie, your explanation confuses me a little bit. Are you saying to add 1 t. whey to the 1/4 c. of water and mix that with your dough, sans the salt (until the end)?

    1. Charlene,
      To “soak” the dough, you want the equivalent of 1 Tbs. whey per cup liquid. Since there’s only 1/4 cup of liquid, you put a bit of whey in the 1/4 cup measuring cup first, then fill it up with water. But you can just use a full 1/4 cup whey and no water, so it’s pretty flexible. Hope that clears it up! 🙂 Katie

  48. Pingback: Watermelon Ginger Smoothies and Homemade Wheat Thins « LivLoveLaugh

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