Banter

My household loves crackers.

My personal favorites are Triscuits, the brown rice variety with tomato and basil. I can put away a box of those in one sitting if I’m not paying attention. I see my cracker addiction as a problem, but my mom just laughs. I suppose there are worse addictions.

If you have a similar addiction you might have:

  • Started creating your own crackers to save cash, money, dollars, skrilla, dinero, bones, or any other generally accepted payment for goods and services
  • Asked yourself, “how can I make my crackers healthier?”
  • Fallen in love with another food and thought, “this would be a good cracker flavor.”
  • Eaten an entire box on accident. Oops. :/
  • Used crackers in lieu of bread, since bread isn’t crunchy (unless you toast it, but you’re lazy today.)

Drop the guilt, brainstorm, and make your own crackers. Make them healthy, and make them cheap.

Homemade Crackers | Twisted Tastes

BRAINSTORMING

While lying in bed staring at the ceiling on the eve of Cracker Day, put that zone-out time to use and think about your favorite foods, vegetables, seasoning, etc. I mean, where the heck else did Chickn’ in a Biscuit come from?

Some ideas to get your started:

  • cinnamon toast
  • baked potato
  • cheese burgers
  • crab rangoons
  • orange chicken
  • fried rice
  • chicken teriyaki
  • spaghetti sauce

Now that you have your brainstorming done, narrow it down and think about what foods or seasonings make up that particular food. For demonstration purposes I’ll use crab rangoons.

CRAB RANGOONS FLAVOR basic MAKE-UP:

  • crab
  • cream cheese
  • garlic
  • sesame oil

Easy enough. I’ll grab some: crab (imitation will work for this purpose), cream cheese, garlic powder, and sesame oil. Small quantities will work for crackers, a little dough goes a long way.

GRAB YOUR FOOD PROCESSOR

You will want your dough to be smooth so run all those ingredients in the food processor until they’re smooth and creamy. It might not look like much at this point, but give it a good whiff....does it smell like the flavor or dish you are using as inspiration?

DOUGH TIME

There are several different types of flour out there, pick one that will compliment your other ingredients. Crab rangoons are traditionally made with wonton wrappers which are made up of: all purpose flour, egg, salt and water, so I’ll stick with all purpose flour.

Put the contents of your food processor into a mixing bowl and start adding flour a little at a time, I might even throw an egg in there to stay true to wonton wrappers. Start forming a dough. You will have to work with your particular ingredients, but add liquid as you think you need it. Once you get a dough that you can touch without it being totally sticky, stop adding stuff to it.

Smack it, Roll it out

Now it’s time to roll your dough out. Grab some extra flour and toss it all over the place. Flour is your friend. Take your newly created dough and put it on the floured counter or surface where you plan to roll it out. Roll it out as thin as you can. I happen to have a pasta roller so I used that get it to my desired thickness (about 1/8”). If your dough gets difficult to work with, let it rest. Even dough gets grumpy when it's overworked. Try to keep it from drying out by placing it in a zip baggy if needed.

Pat it, Prick it

With your dough rolled out use a knife or cookie cutters cut the crackers into nifty wee shapes and place them on a baking sheet. I used petite four cutters I had. Prick each cracker with a fork to create holes to prevent a ton of rising...think crackers, not baby biscuits.

If you have any grand ideas for seasonings or seeds to add to the top now is the time. I’d probably use additional garlic powder and a little salt for the crab rangoon crackers. Brush your crackers with a liquid to make the seasoning stick to the cracker dough: water, worchestershire sauce, chicken broth...whatever will compliment your flavors and then sprinkle your seasoning on top.

Bake It

Bake the crackers at 425 degrees for 8-10 minutes keeping an eye on them. They can burn quickly.

Once you get your desired crispness (they’ll crisp up a bit more as they cool): Take them out, take a pic, bask in your cracker glory; then eat one. If they are a success brag, if not, try again using different ingredients. Let me know what recipe you came up with!

Cheers!

-Holly
p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.
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