Crispy Crackers Recipes

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CRISPY ROSEMARY SEA SALT FLATBREAD CRACKERS



Crispy Rosemary Sea Salt Flatbread Crackers image

Making your own 'fancy' crackers at home is a fairly basic operation, and not only will they be less expensive than store-bought, but you can customize them any way you want. Please pay attention to your baking time.

Provided by Chef John

Categories     Appetizers and Snacks     Snacks     Cracker Recipes

Time 32m

Yield 60

Number Of Ingredients 7

1 ½ cups all-purpose flour
1 ½ teaspoons kosher salt
1 teaspoon white sugar
½ cup freshly grated Parmigiano-Reggiano cheese
3 tablespoons extra-virgin olive oil
½ cup cold water
1 tablespoon minced fresh rosemary

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicon mat or parchment paper.
  • Place flour, salt, sugar, and grated cheese in a mixing bowl. Stir together until well mixed. Add rosemary; drizzle with olive oil and add water. Mix with a fork until mixture comes together in a fairly sticky dough and pulls away from the sides of the bowl, 3 to 5 minutes.
  • Transfer dough onto floured surface and add flour as you knead the dough. Knead until it no longer sticks to work surface, 4 to 5 minutes. Divide dough in half.
  • Dust work surface with flour. Roll out dough to 1/8-inch thickness or less. Brush or mist surface of dough very lightly with water. Sprinkle with coarse sea salt. Prick the entire surface of dough with the tines of a fork to prevent crackers from puffing too much when baking.
  • Cut each rolled out half into about 30 pieces with a pizza wheel. You can cut them out in squares, rectangles, or triangles--your choice. Transfer onto prepared baking sheet with a bench scraper or your floured fingers (dough will be very sticky).
  • Bake in preheated oven until perfectly browned and crunchy, 10 to 15 minutes, depending on the thickness.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.5 g, Cholesterol 0.6 mg, Fat 0.9 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 58.3 mg, Sugar 0.1 g

HOMEMADE CRISP CRACKERS



Homemade Crisp Crackers image

Store-bought crackers have nothing on these cheesy crisps. Make them in advance and keep them handy in an airtight container for anytime snacking.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Snacks

Time 40m

Yield 4 dozen.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon Italian seasoning
1/2 cup cold butter, cubed
1-1/2 cups shredded Colby-Monterey Jack cheese
1/2 cup plus 2 tablespoons cold water
2 tablespoons cider vinegar

Steps:

  • In a large bowl, combine the first 7 ingredients; cut in butter until crumbly. Stir in cheese. Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap securely in waxed paper and refrigerate for 1 hour or until firm., Divide into 6 portions. On a lightly floured surface, roll each portion into an 8-in. circle. Cut into 8 wedges and place on greased baking sheets., Bake at 375° for 17-20 minutes or until edges are lightly browned. Cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 145mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CRISPY CRACKERS



Crispy crackers image

Versatile recipe. Add finely ground or chopped nuts, grated parmesan cheese, edible seeds, or anything else that fits your fancy.

Provided by The Scone

Categories     Lunch/Snacks

Time 22m

Yield 4 dozen

Number Of Ingredients 5

1 cup white flour
1 cup whole wheat flour
3/4 teaspoon salt
1/4 cup cold butter or 1/4 cup cold margarine
2/3 cup cold water

Steps:

  • Put the white flour, wheat flour, salt, and cold butter in food processor.
  • Process well.
  • Blend in the cold water.
  • Mixture should be crumbly, yet hold its shape when pressed together.
  • If too dry, add a little more water.
  • Gather mixture into a ball.
  • Roll out on lightly floured surface, to 1/8- or 1/4-inch thickness (Note: seeds, such as sesame, flax, or poppy, can be rolled into the dough at this point).
  • Cut dough into desired shape.
  • Place unbaked crackers onto greased cookie sheet.
  • Prick tops with fork, then wet tops with a little water (The water makes them crispy. Too much water makes them tough).
  • Bake in 400 degree oven for 10-14 minutes.
  • Cool on wire rack.

Nutrition Facts : Calories 317.2, Fat 12.4, SaturatedFat 7.4, Cholesterol 30.5, Sodium 520.7, Carbohydrate 45.6, Fiber 4.5, Sugar 0.2, Protein 7.5

SEEDY CRISPS



Seedy Crisps image

Provided by Alton Brown

Categories     appetizer

Time 42m

Yield 10 to 12 servings

Number Of Ingredients 8

5 ounces whole-wheat flour
4 3/4 ounces all-purpose flour, plus additional for rolling
1/3 cup poppy seeds
1/3 cup sesame seeds
1 1/2 teaspoons table salt
1 1/2 teaspoons aluminum-free baking powder
3 tablespoons olive oil
6 1/2 ounces water

Steps:

  • In a medium bowl whisk together both flours, poppy seeds, sesame seeds, salt, and baking powder. Add the oil and stir until combined. Add the water and stir to combine and create a dough. Turn the dough out onto a floured surface and knead 4 to 5 times. Divide the dough into 8 equal pieces, cover with a tea towel and allow to rest for 15 minutes.
  • Preheat the oven to 450 degrees F.
  • For a thin snacking cracker: On a lightly floured surface, roll out 1 piece of dough to 1/16-inch and place on a parchment lined baking sheet. If there is room on the sheet pan, repeat with a second piece of dough. Bake on the middle rack of the oven for 4 minutes then flip and bake for an additional 2 to 3 minutes or until golden brown. Remove from the oven and place on a cooling rack. When cool, break into desired size pieces. Repeat procedure with remaining dough.
  • For a thicker dipping cracker: On a lightly floured surface, roll out the dough as above but to 1/8-inch thick. Bake for 6 minutes on the first side, then flip and bake another 4 to 6 minutes.
  • For super even thickness and easy rolling: Roll out using a lightly floured pasta roller. Flatten the dough until it will pass through the first setting and go to the highest number that your pasta roller will allow without tearing the dough. Bake according to the thin cracker instructions.
  • Note: Baking times will vary depending on exact thickness of dough and oven temperature, so watch them closely. Store in an airtight container for up to 2 weeks.

CHEESE KRISPIES CRACKERS



Cheese Krispies Crackers image

This is a really popular recipe that's gone into 'public domain' on this island and goes really well with a glass of 'cabinet savage' when you're winding down just before dinner. Also it keeps well in an airtight cookie tin or can be well wrapped and frozen for a couple of months.

Provided by rangapeach

Categories     Cheese

Time 50m

Yield 36 crackers, 12 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1/4 lb cold pack aged cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground celery seed
2 cups crisp rice cereal
1 cup butter
1/4 teaspoon ground black pepper

Steps:

  • Blend butter and cheese in a food processor until creamy.
  • Add flour, one cup at a time.
  • Add seasonings.
  • Remove cheese mixture to a large bowl and mix in the rice cereal, kneading gently if necessary.
  • Place dough on a floured board and roll out to 1/4 inch thickness.
  • Use a plain 2 inch cookie cutter to cut out.
  • Place onto cookie sheet and bake at 325°F.
  • for 20 minutes.
  • For variety you can use other seasonings like cayenne, finely minced onion, chives, itty bits of jalapeño, bacon bits, etc.

CRISPY RICE CRACKERS



Crispy Rice Crackers image

Categories     Rice     Fry     Simmer     Boil

Yield makes about 15 pieces

Number Of Ingredients 4

1 cup (100g) arborio rice
5 cups (1,200g) water
Canola oil for frying
Coarse salt

Steps:

  • Heat the oven to 150°F. Line a 9 x 12-inch rimmed baking sheet with a Silpat.
  • Put the rice and water in a saucepan and bring to a boil over high heat. Reduce the heat and simmer until the rice is very tender and starting to get mushy, about 20 minutes.
  • Drain the rice and put it in a food processor. Pulse a few times to make a very coarse puree, but make sure it retains some texture.
  • Scrape the rice out onto the Silpat and spread it out evenly, filling the baking sheet. Put it in the oven to dry completely, about 3 hours.
  • Pour about 3 inches of oil into a large saucepan and heat to 365°F. Break off pieces of the dried rice and fry, a few pieces at a time, until crisp and golden, about 2 minutes. Drain and sprinkle with salt.
  • These are best served right away, but you can store leftovers, once cool, in an airtight container, between layers of parchment, for up to 2 days.

WHEAT CRISP CRACKERS



Wheat Crisp Crackers image

This is a ridiculously easy homemade version of those thin, crispy wheat crackers in the yellow box. They go great with beer cheese or any spread, dip, or cheese.

Provided by Lonewolf419

Time 20m

Yield 20

Number Of Ingredients 6

1 ¼ cups whole wheat flour
2 tablespoons white sugar
½ teaspoon kosher salt, or more to taste
¼ teaspoon ground paprika
¼ cup butter, cut into cubes and softened
¼ cup water

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Mix flour, sugar, salt, and paprika together in a stand mixer fitted with the paddle attachment. Add butter and mix until small crumbs form. Slowly add water and mix until a semi-stiff dough forms. Divide dough in half.
  • Roll on a lightly floured surface to a thickness of 1/8 inch; cut into desired shapes and transfer to a baking sheet. Lightly prick each cracker a few times with a fork or toothpick. Sprinkle with additional salt. Repeat with remaining dough.
  • Bake in the preheated oven until crispy and lightly bronzed in color, 5 to 7 minutes. Remove from the oven and transfer to a wire rack to cool. Cool and store or serve as desired.

Nutrition Facts : Calories 50.7 calories, Carbohydrate 6.7 g, Cholesterol 6.1 mg, Fat 2.4 g, Fiber 0.9 g, Protein 1.1 g, SaturatedFat 1.5 g, Sodium 64.8 mg, Sugar 1.3 g

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