Wheat Crackers

Wheat Crackers

190

"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

30 m servings 64 cals
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Original recipe yields 32 servings

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Nutrition

  • Calories:
  • 64 kcal
  • 3%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 55 mg
  • 2%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

190
  1. 230 Ratings

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Most helpful positive review

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 a...

Most helpful critical review

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...

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 a...

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 to...

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 r...

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.

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...

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 tho...

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...

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...

I made them 'as is' first, then thought to put some sweet in em next time--comparing to Wheat Thins for instance, so I added in 1/3 cup white sugar, 1/3 cup brown sugar, and a couple Tbsp of hon...