Wow. I can finally say I've done something I've always considered impossible -- making my own crackers! Emboldened by the simplicity of this recipe, I decided to take the plunge. I cut the servings down to 1/4 (8), because so many people had said they got 3-4 sheets out of the original, and I just wanted a test run in case it flopped. Prep was ridiculously easy and quick, and very forgiving of my sloppy measuring habits. Followed directions exactly, except at the last minute, I threw in some Italian seasoning, a few chia seeds, and a drizzle of honey, just because I felt bold. Rolled it out right in the pan on parchment with waxed paper on top, VERY thin. Took about 15 minutes to bake, and yippee! I now have a tasty, healthy batch of preservative-free homemade crispy crackers in about 30 minutes, tops! Next time I'll get even braver and make twice as many, then maybe the full recipe for the family at Christmas. Oh, and seeing that several have used a pasta machine to make these nice and thin, I almost decided to wait and get one, but I'm glad I didn't. They turned out just fine rolling by hand.
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Wow. I can finally say I've done something I've always considered impossible -- making my own...