Wheat Crackers Recipe - Allrecipes.com
Wheat Crackers Recipe
  • READY IN 30 mins

Wheat Crackers

Recipe by  

"This thin wheat cracker is simple and thrifty to make. It will taste great with almost any dip or spread, and they will have much more character than factory made crackers."

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Ingredients Edit and Save

Original recipe makes 1 cookie sheet Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, stir together the whole wheat flour, all-purpose flour, and 3/4 teaspoon salt. Pour in the vegetable oil and water; mix until just blended.
  3. On a lightly floured surface, roll out the dough as thin as possible - no thicker than 1/8 inch. Place dough on an ungreased baking sheet, and mark squares out with a knife, but don't cut through. Prick each cracker with a fork a few times, and sprinkle with salt.
  4. Bake for 15 to 20 minutes in the preheated oven, or until crisp and light brown. Baking time may be different depending on how thin your crackers are. When cool, remove from baking sheet, and separate into individual crackers.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2005

Terrific! As others said, excellent base recipe and the possibilities are endless. I used chicken broth for water, ground flax seed, oat flour, oat bran, and wheat germ for part of the flour and the rest in white flour. Used Italian seasonings, garlic powder, and shredded cheese and also used walnut oil and olive oil to add more omega 3s. Nice to have a healthy alternative to some of the very unhealthy crackers and junk food out there. As far as making one cookie sheet??? I guess I rolled mine out pretty thin then cuz I used 4 cookie sheets! Turned out nice and crispy. Great with cream cheese.

Most Helpful Critical Review
May 17, 2010

I follow a rule when I find and rate recipes on this website: at least the first go 'round, I follow the recipe to the letter and rate/review the result. So for this Wheat Cracker recipe, I didn't change anything when I made it. I understand that many are using this recipe as a jumping-off point for their own creations--that's great! I may do the same the next time I try this recipe. But for the puroses of review, I believe it is unfair to change a bunch of things and then give a review of my creation rather than what the actual recipe produced. That's just me. So. I have to say that although the dough couldn't have been easier to make and roll out, the recipe did not guide me to roll them out as thin as I should have. I rolled to an 1/8 of an inch or thinner, as the recipe read, but I should have gone thinner still! Like, way thin! Because I couldn't get the crackers crisp enough and I kept baking and checking and baking and checking, past the 40 minute mark, and finally, I gave up. Also they were quite dry and bland. They may have promise to be transformed into something better, but it will take lots of tweaking and trial and error to figure out how to make them tasty. So this recipe is actually sort of like half a recipe. It's up to you to figure out how to complete it.

Apr 10, 2008

I agree, this is a great basic and forgiving recipe. In rolling it out, I put parchment paper on the cookie sheet, then piled the dough on (I got four cookie sheets worth), put waxed paper on top of it, and then rolled. The crackers were uniformly thin and I didn't have to deal with the usual rolling-out mess. I am a new and ardent devotee of parchment paper!!

Oct 22, 2005

I made it with 1/2 cup wheat germ, 1/4 cup flax seed meal, and 2 1/2 cups wheat flour. Then I added 3/4 tsp garlic salt, a sprinkle of parmeasan cheese, and 1/2 Tbsp of italian seasoning. It rolled out to 3 cookie sheets. Very good and yummy! I'll make them again!

Feb 05, 2004

Very good and basic. The only thing I would add is a spray of oil on top so they are not too dry. I used olive oil instead of vegetable oil as well. I also added some herbs to the dough.

Aug 01, 2007

I LOVE these! I used the new white whole wheat flour from King Arthur and used EVOO instead... then added some dried rosemary that I ground up with my mortar and pestle. I rolled them out nice and thin (I found them very easy to roll)and put them on parchment paper. I then brushed LIGHTLY with more oil and sprinkled with coarse kosher salt. YUMMMMM!!! I also scored them with my pastry wheel for a more professional look. This makes a LOT of crackers, but that's GOOD because they will last a little longer! I keep them in a ziploc bag for freshness... and they taste just as good several days later! Thanks for the excellent recipe, Ray Anne!

Mar 17, 2007

These are great. I tried the regular recipe as is (with the exception of using applesauce instead of oil) and I also tried as some people suggested using some spices and sugar. Personally, I thought the original was much better. I don't see a need to add any spices or put oil on top of the crackers before you bake them. I also found that the thinner you get these the better they are and I found that they needed to cook longer than advertised. But, I am making these again today.

Feb 26, 2007

what a great recipe! I used my pasta machine to roll out the dough as thin as possible. I used an empty tuna can to cut out round crackers and I sprinkled them with coarse sea salt before baking them. And now I have a box with 58 wonderful wheat crackers! Super! Does anyone have a tip on how to keep them fresh?


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  • Calories
  • 64 kcal
  • 3%
  • Carbohydrates
  • 9.2 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.5 g
  • 4%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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