There’s something deeply satisfying about making your own crackers at home. While they’re easy to find in any grocery store, homemade crackers offer a freshness and flavor that packaged varieties just can’t match. They’re crisp, customizable, and surprisingly simple to make, turning a basic pantry snack into something that feels elevated and artisanal.
One of the best things about homemade crackers is the creative freedom they allow. You can experiment with different flours, seeds, and spices to craft a flavor profile that perfectly suits your taste. From simple sea salt crackers to herb-infused blends or cheesy variations, every batch feels like a reflection of your personal style. You can also control the texture, whether you prefer a delicate, paper-thin crisp or a heartier cracker with a rustic crunch.
Homemade crackers are perfect for entertaining as well. Served alongside cheese boards, dips, or spreads, they add a handmade touch that impresses guests. Even something as simple as pairing them with butter or honey becomes a special treat when the crackers are fresh out of the oven. They’re also an excellent way to make use of leftover ingredients, like seeds, grains, or spices, while avoiding the additives and preservatives found in many store-bought options.
Beyond taste, there’s a sense of accomplishment in creating such a versatile staple from scratch. Crackers have a long history as one of the simplest forms of bread, and making them yourself connects you to a timeless tradition of baking. They’re easy to store, easy to transport, and perfect for snacking throughout the week.
Whether you’re preparing a cheese platter for a party or looking for a healthy, homemade snack, crackers are a fantastic choice. They’re proof that sometimes the simplest foods are the most rewarding. With endless variations and a beautiful handmade finish, homemade crackers are a small effort that pays off in flavor and freshness every single time.
Ingredients
- 1 cup all-purpose flour plus more for dusting
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/4 cup water plus more as needed
- 1 tablespoon sesame seeds optional
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour and salt.
- Add the olive oil and water to the flour mixture and stir until a dough forms. Add more water if the dough is too dry.
- On a floured surface, roll out the dough until it is very thin, around 1/8 inch thick.
- Cut the dough into desired shapes and place them onto the prepared baking sheet.
- Sprinkle sesame seeds on top, if using, and lightly press them into the dough.
- Bake for 12-15 minutes, until the crackers are golden and crispy.
- Allow to cool on a wire rack before serving.
Nutrition
Love these! My kids helped cut shapes, so fun! 🙂
Just okay, I wanted them to be flakier. Might not make again.
These turned out amazing! I added some garlic powder too. Yummy!
I found this recipe a bit confusing and didn’t use enough water. They were too dry.
I totally get that! The water can be tricky. Just add a bit more next time, and it should be fine!
Confusing? It’s just dough! Maybe you weren’t paying enough attention?
Wow! So easy and delicious! Perfect for my cheese board. 10/10!
Not worth it, id rather buy crackers at the store. Too much work.
It ain’t that much work, just mix it all. Store crackers are full of junk! Better to make them yourself.
I get it, making stuff can be a hassle. But homemade tastes way better than store-bought! Give it a try! 🌟
Crispy and great for some dips. I used a mix of sesame and poppy seeds!
Ingredients list is too short. Needs more flavor ideas.
I think it’s fine as is! Sometimes simple is better. Can always add spices later if you want more flavor.
Homemade crackers? Just buy them! 😒 But, I guess if you like baking maybe it’s worth it.
So simple and quick! Added some cheese on my next batch, delicious!
400°F seems too hot for thin dough… I was nervous and mine browned fast. I dropped it to 375°F after the first batch and they were better. Recipe should mention oven differences.
Crackers? More like tasteless cardboard. Not worth it.
I didn’t have olive oil so I used canola. Not bad, but the flavor was kinda bland. Also, I think I added too much water—dough kept sticking.
Very easy to follow directions, but I added some herbs and they was the best hungry snack! Thumbs up!
These are better than store bought!! 😍🍪
I totally agree! These crackers have such a fresh taste compared to those packaged ones. Yum! 😋
Idk what I did wrong but they burnt in 10 minutes 😒
Maybe your oven is too hot? Try checking the temp with an oven thermometer next time.
My crackers were edible but a bit too salty for my taste. Next time I’ll cut the salt in half.
Pretty good base recipe. I had to add a splash more water than it says, otherwise the dough was too dry. Next time I might dock the bake time by 1-2 minutes so they don’t brown too hard.
Good recipe, but why not use whole wheat flour? Better for health!
I hear ya! Whole wheat flour would have been a healthier choice. But these still sound yum! Can’t wait to try them! 😊
I used margarine instead of olive oil, is that ok??
Great idea! I love that I can control the ingredients and make them healthier.
Easy and quick recipe! I can’t believe I made my own crackers. Will make again for sure 🙂
The dough was really crumbly, had to add more water than the recipe said which was confusing.
Why olive oil? I feel like butter would make them taste better. Also 12-15 minutes is too vague—my batch burned at minute 13. Would try again but with closer timing.
Totally hear you—olive oil can taste a bit different than butter. Butter would definitely make them richer, though the olive oil helps them crisp without going greasy. As for timing, I’d say start checking around 10 minutes next time.
Tried it with sesame seeds and followed the thickness tip—mine were a little thicker so they took a few extra minutes, but still crisped up. Nice snack.
Thanks! I also had to bake a couple minutes longer when mine turned out thicker. Glad the thickness tip helps—these really do crisp up nicely.
I tried it but mine didn’t crisp—maybe my oven runs hot? Also I used sesame seeds and they burned a bit around the edges. Still kinda tasty though 😅
These turned out way better than I expected—super crisp and flavorful. The sesame seeds make them feel fancy.
Was my dough suppose to be sticky? Mine was all gross. Not sure if I’ll trust this recipe.
Why do people even bother making crackers? Just buy them. 🙄
Tasted ok but mine came out a bit chewy… maybe I rolled it too thick? Not sure if I’ll try again.
Pretty good for a quick snack. I had to add a splash more water to get the dough to come together, but once I did, cutting the shapes was easy. Would make again.
I tried this and the dough never really got “together” for me… I kept adding water but then it was too sticky lol. Ended up thicker crackers, still taste ok though.
Thanks for the tip about adding a splash more water—mine usually ends up a bit dry too. Glad the cutting was easy once it came together!
Isn’t 400°F a bit too hot? Mine burned a little. Caution needed!
These crackers turned out amazing! So simple and a great snack with cheese. Will make again!
Honestly I expected them to be bland, but the salt + olive oil actually does a lot. The dough was a little tough at first until I kneaded briefly. Would make again.
Totally get that—salt + olive oil really makes a difference. I usually forget to knead and mine come out tough too. Glad it worked for you!
The instructions say ‘very thin’ but my ‘very thin’ is apparently not thin enough 😅 Next batch I’m going thinner for sure.
I followed the steps pretty closely, but the dough was sticky. I added extra flour while rolling and it helped. Flavor is nice, though—would make again.
I don’t know… rolling it super thin was a pain, and the dough tore a bit. End result was good crunch, but not pretty.
Not bad for homemade! I used whole wheat flour instead of all-purpose and they were sturdier, like sturdy snack bites. Would make again.
I tried this once and mine were way too thick… like bread. 😅 Still, I think I’ll try rolling thinner. Whole wheat might help it stay “snack-y.”
Whole wheat sounds like a great swap—glad they came out sturdy! Did you notice any difference in crispiness compared to when you use all-purpose? 😊
I was skeptical at first, but they came out way better than I expected! 👏
Very easy recipe! But I had a hard time rolling the dough thin enough. Will try again!
I liked them, but the water “plus more as needed” part is vague. I ended up adding almost double and the dough was sticky. Still, once baked, they crisped up nicely.
Totally get what you mean—“plus more as needed” is so hand-wavy. I think for next time you could add water 1 teaspoon at a time until it just comes together, then stop.
Honestly? Not bad. Very “no drama” recipe. Kids ate them, so win!
I followed the recipe but my dough was too dry, didn’t work out for me. Maybe more water next time.
These crackers turned out amazing! I added some garlic powder for extra flavor.
Baking at 400°F? Seems too hot for crackers. I usually use 350°F. Maybe that’s why mine burnt. 🙁
I tried this recipe, ended up with a lump of dough! 🤦♂️ What’s the secret?
Lump of dough? 😂 I guess you can make bread! Jokes aside, did you let it rest?
You might’ve added too much water. Try reducing it a bit next time! Just a little goes a long way.
I forgot to put sesame seeds and they still turned out great! Perfect snack with cheese.
These crackers are so easy to make! I made them with my kids and we added some herbs. Delish!
These turned out fantastic! Super easy to make and so crispy. My kids love them!
Really? They seem too easy, are they really that good? I might need to give it a shot but I’m a bit skeptical.
Glad to hear they turned out so well! I can’t believe how simple they are. Definitely going to try this with my kids too.
Made these for my dog, they loved it! Not sure if they’re great for humans tho.
These crackers are super easy to make and so tasty! I added some herbs, and they were a hit!
I followed it exactly and they came out super crispy! Rolling them thin is the key—mine were maybe slightly thicker and still good, but not as crunchy. Sesame seeds were a nice touch too.
Yum!! Just made these and they’re great. Perfect for cheese platters.
Followed the instructions exactly but my dough was too sticky. What did I do wrong? 🤔
They were too salty for my taste. Next time I might skip the salt.
I think the saltiness can really depend on the preference. I usually use less salt too, and it works fine!
Too salty? That’s weird. It’s just a half teaspoon! Maybe you used too much salt?
These turned out way better than I expected—crispy and not overly salty. Mine took closer to 15 minutes, but that might be my oven. Sesame seeds were a nice touch.
Pretty solid basic cracker. I added a little garlic powder and it made them taste way more “snack-y.” Next time I’ll try a touch less water because my dough was slightly sticky.
Pretty solid recipe! I had to add a splash more water, but that was probably my flour. Next time I’ll dock them a couple minutes earlier so they don’t brown too fast.
Thanks! And yeah, flour can be so finicky—extra water sounds totally normal. What temp do you use on your oven though?
These crackers are incredible! So easy to make and they taste amazing. I added some garlic powder for extra flavor.
Made these tonight and they turned out super crisp. I rolled them super thin like the recipe said—huge difference. Sesame seeds make them taste way more “real” too. Would 100% bake again!
I don’t know about this recipe. My dough was way too dry, even after adding more water. What did I do wrong?
It sounds like you might not have added enough water at the very start. I usually add a little extra just to be safe. Don’t worry, trying again will help you figure it out!
Maybe you measured the flour wrong? Like, if you pack it too tight, it can lead to dry dough. Just a thought.
Absolutely delicious and so simple! Perfect for a snack with cheese. 👍
I’m glad you loved them! They really are the perfect snack. Cheese makes everything better! 🧀
Honestly this is the first cracker recipe that didn’t stress me out. The dough came together quickly.
I didn’t have sesame seeds, but they still turned out yummy! 👏
I don’t think these are that tasty. They just taste like plain crackers.
Mine burned a little on the edges at 15 minutes, but the flavor is great. I’ll keep an eye on them next time and rotate the tray halfway through.
These are literally the best! I never knew making crackers was this easy!
Honestly, I was skeptical at first. But these turned out better than I expected!
Wow, super easy and actually crisp! I used a pizza cutter for the shapes and it worked perfectly. 12 minutes was enough in my oven—golden, not burnt.
I don’t know… they were kinda bland. Needs more flavor if you ask me.
I tried to cut the dough into stars, but it just fell apart. 😢
It can be tricky! Maybe try rolling it thinner next time? 🤔
Ugh, I hate when that happens! 😩 I always just make them round, way easier!
These were easy, but I couldn’t get them crispy enough. They stayed kind of chewy. I rolled them thin, so I’m confused—maybe my water was too much? Any tips?
I tried this recipe but my dough was too sticky. Must have messed up somewhere.
5 stars. Sesame seeds were optional but I used them and it was perfect, lol.
Just in time for my party! Did a double batch and they were all gone in minutes!
Wow, double batch? That’s impressive! Glad to hear they were a hit at your party! I’ll have to try that!
I don’t kno if they’re that good. My crackers always turn out burnt when I try. Maybe it’s just me?
Homemade crackers? lol why not just buy from the store, right?
Ok, so these are decent but they kinda remind me of bland cardboard. Maybe try adding cheese next time?
Yum! My whole family loved them! Will definitely make again. Thanks for sharing!
Tasted great! I added some garlic powder to the mix and it was delicious! Will make again for sure.
Tasted like the store ones, but healthier! I love how you control the toppings. Cheers! 🥳
Very good! Easy, quick, and much better than store-bought. A new favorite snack!
Cracker recipe = good for snacking, but not easy. It took me like an hour and the oven part was scary! 😨
Crackers were crunchy and delicious. I had some with cheese. Perfect combo!
Why sesame seeds? I tried without and they tasted flat. Add garlic powder or something next time.
These turned out way better than I expected—crispy edges and a nice olive-oil flavor. I dusted the surface pretty generously and rolled them thin like the recipe says. Great with soup.
I’m amazed! These crackers are better than store-bought ones. Whole family loved them!
400°F seems high… mine got too dark around the edges before the center crisped. I’d lower temp to like 375 next time.
I followed the steps pretty much exactly and the dough was a little hard to roll thin at first. Once I dusted more flour and went slower, it worked. Tastes great with hummus.
Why would you bake them? They’re better raw, less scrunchy.
These are seriously addictive. I rolled them super thin and they came out perfectly crisp. Sesame seeds were a nice touch too!
Made them tonight—easy and way cheaper than store crackers. Mine browned a little fast at 12 minutes, so I’ll watch closely next time.
Good simple recipe! I had to add a splash more water like it said, but once rolled thin they browned nicely.
Thanks! Yeah, flour can vary a lot—those extra splashes of water usually make it behave better. Glad they browned nicely.
I followed everything but they didn’t get golden until like 18 minutes… maybe my oven runs cold? Crunch level was good though.
Oh, that sounds very plausible—ovens can run cold. If yours needed 18 minutes, I’d just go by “golden and crispy” more than the timer. Next time you could bump it to 425°F or rotate the tray halfway through.
These turned out way better than I expected. Super simple, crisp like store-bought. I added a pinch of garlic powder and they were gone fast.
Huh, I followed it exactly and mine came out kinda hard and brown too fast… maybe my oven runs hot. Still, they were edible and better than I thought.
Totally agree—these were surprisingly crisp! I used sesame seeds and mine snapped like the store ones. Next time I’ll try your garlic powder idea 😄
I love how simple this is. No fancy ingredients, just flour, salt, oil, and water. Next time I’ll try adding garlic powder—maybe smoked paprika too.
Do these actually taste good? My mom used to make a version with no water, idk if this will work.
I dunno man, my mom made em different. No water? I think it’s a no for me.
These are super tasty! My fam loves them. The water just makes it crispy. Trust me!
Not enough salt? I know it says 1/2 tsp but I felt it was bland. Maybe I’m just used to salted store-bought stuff.
Totally get that—homemade stuff often tastes “under-seasoned” compared to store-bought. 1/2 tsp for 1 cup flour might be mild depending on your salt preference. Next time try a small bump (like +1/4 tsp), and if you’re making them very thin they’ll taste a bit stronger too.
I like that it’s simple and doesn’t need yeast or anything fancy. Mine came out a little too salty maybe because my salt measurement was off, but texture was nice.
Totally agree—these are super forgiving since there’s no yeast. Sorry about the salt though; 1/2 tsp sounds small until it somehow isn’t 😅. Next time you could cut it a hair and you’ll still get that nice crisp texture.
1/8 inch is hard—mine were thicker. But they were still crunchy after cooling. Family ate them all, so I guess that’s a win.
I totally get that—1/8 inch is *so* easy to overshoot. I’ve had them turn out thicker too, and they’re still great once they cool. Glad your family tore through them! 😊
I made these with whole wheat flour instead of all-purpose and they tasted fine, but they weren’t as crisp. The sesame seeds helped a lot. Wouldn’t remake exactly as-is.
Thanks for sharing! Whole wheat usually makes things a bit more chewy, so your note makes sense. Sesame seeds probably add that extra “snap” too.
Mine came out a little too thick because I rolled them “by eye,” but they still tasted good. Next time I’ll aim for that 1/8 inch—promise.
These crackers came out perfect! I can’t believe how easy it was. Definitely a 5-star.
I followed the steps but mine turned out like flat chips, not really “cracker-y.” Still edible, just not the vibe I wanted.
Wait… 1/8 inch is super thin, but my oven is always hot/fast so they got kinda like chips. I’d try a lower temp (375) and bake a bit longer. Also maybe too much water? I think mine had more water than needed and it spread.
Ugh, that sounds frustrating. When mine went kind of flat too, it was usually because the dough wasn’t rolled thin enough or I didn’t cut/space them well. Also did you press them down after cutting? Try rolling closer to 1/8 inch and checking at 12 minutes—cracker-style needs more crisping time.
Not gonna lie, I thought crackers would be harder. But this dough is easy and the whole thing is pretty quick.
I tried once and they didn’t get crispy… I think I rolled them too thick? Also 1/8 inch feels kinda hard to eyeball lol. Still, pretty tasty though.
Same! Crackers always sounded like some fancy thing, but this is way more doable than I expected. The thin rolling part is the key—once you get it even, they bake up perfectly.
Great recipe, but I didn’t have sesame seeds, are they really necessary? Anyway, still turned out tasty!
Super easy and they turned out really crispy. I didn’t have sesame seeds so I skipped them and honestly still great with olive oil + salt vibes.
Huh, I tried once and mine were more like flat cookies, not crackers. Did you roll them super thin like 1/8 inch? Also I used regular salt, maybe that’s why.
Yes! I love that they come out crispy even without the sesame. Olive oil + salt really is the winning combo. 😄
Can we talk about how ‘very thin’ is subjective? I ended up rolling to like 1/16 inch and they still weren’t as crisp as store-bought. Maybe longer bake time?
Super yum! My kids loved them, we ate the whole batch in one sitting. Going to experiment with different seasonings next time!
These are the best! I used whole wheat flour once and it totally didn’t work—so stick to all-purpose. 😅
400°F for 12–15 minutes seems way too short. I thought crackers take longer, and sure enough mine were pale. I baked like 25 minutes and then they were okay.
Yeah I agree—12–15 feels short, especially if they’re on the thicker side. Mine took closer to 20–25 too until they were properly crisp. “Golden” is doing a lot of work there.
I actually did 400°F for like 15 and mine were pretty good (maybe I rolled them super thin). Could be your thickness or oven runs cooler? Also pale = they just didn’t dry out enough, so 25 makes sense.
Short and sweet: easy, cheap, and crunchy. Mine stuck a bit to the parchment even though I lined it, but overall still a win.
Not gonna lie, I found the dough a bit finicky. Getting it to 1/8 inch was harder than it sounds—some were thicker and came out less crunchy. Still edible though!
Mine turned out chewy instead of crispy 😩 I think I didn’t roll thin enough and I pulled them a little early. The taste was fine though—just not cracker-cracker.
Ugh, I’m sorry! That totally tracks—if they weren’t rolled super thin or if they came out even a minute early, they’ll go chewy instead of crisp. Next time try rolling closer to 1/16–1/8 in and bake until they’re deep golden.
Maybe you should add more baking powder? Idk crackers always need some kind of lift 😅 I usually bake mine longer like 25 mins and they come out crunchy.
Homemade crackers? Sounds fancy, but honestly, I just buy mine at the store. Easier.
Why waste time making those when you can just grab a bag from the store? No thanks.
But store ones are all processed! These homemade crackers sound way better. Gotta try it!
I tried this recipe but my dough was way too dry, I added too much flour I guess. Kinda tough to roll out. 🤔
Very simple ingredients, that’s a plus. Also, my kid helped cut shapes and we all ate them immediately. Can’t beat that.
1/8 inch is hard to eyeball. I made uneven thickness so some crackers were crunchy and others were soft. Still a decent snack though.
These are dangerously snackable. I added a pinch of garlic powder and it took them over the top. 400°F is the move—great color in the time window.
Lol I rolled it way too thick and they were chewy instead of crispy. But the flavor was still good. Learning experience I guess.
These crackers are so easy to make! I didn’t have sesame seeds, but they were still delicious. Will definitely make again!
These came out so crispy! I rolled them super thin like the recipe said, and they actually browned nicely instead of staying pale. Sesame seeds add a great nutty vibe.
I don’t understand how anyone can make crackers so easily. Mine burned! Followed the time exactly and they puffed up like crazy.
Dough was sticky and hard to roll out…someone help!
Simple and delicious! I love how I can customize it with spices. Thanks for sharing!
Never heard of sesame crackers with just flour + water. Kinda skeptical… but they actually turned out crunchy. I might try whole wheat flour next time.
Honestly I was skeptical too—flour + water sounds like it’ll be bland. But the olive oil and baking time really make a difference. Whole wheat next time sounds great!
Wild… I woulda thought it’d be soggy in the middle. I tried something similar and burned it tho 😅 Maybe I rolled it too thick. How thin were yours really?
Super easy! I used a pizza cutter for shapes and it was messy but fun. The cooling step matters—when I tried one right away it was still a bit soft.
Mine burned at 12 minutes even though I followed the temp. I think my oven runs hot. Check earlier than the recipe says if your oven runs fast.
Mine burned on the bottom at 15 minutes 😅 I think my oven runs hot. But the flavor was good. Would definitely try again with a lower temp or less time.
Not gonna lie, I was skeptical about how thin 1/8 inch really is. But once I rolled it out, it worked. Next time I’ll dock them with a fork for more even bubbling.
1/8 inch is way thinner than I thought too 😅 I didn’t dock mine last time, so some spots bubbled a lot and others stayed flat. Still tasty though. Next batch I’ll use a fork like you said.
Yes!! Docking with a fork is a game changer for even bubbling. I also find it helps the edges stay crisp instead of puffing unevenly.
These crackers are AMAZING! Super easy and so crunchy.
The dough was kinda tough to roll at first. I dusted with extra flour and it turned out fine though. Next time I might let it rest 10 minutes.
One word: bland. 😕 I used no sesame and honestly they didn’t have much flavor even with salt.
Hmm… I always add sesame and it tastes way better. But also sounds like your dough might’ve been too thick or not baked long enuf? If the oven runs cool, 12 min can be chewy and tasteless. Next time try thinner + longer, and maybe don’t skip salt.
Ah, sorry they turned out bland for you! I’ve found these really need to be rolled super thin and baked until more golden—like closer to the 15 min (or even 17) so they crisp and develop flavor. Also, adding a pinch more salt to the dough or sprinkling flaky salt right before baking helps a lot. I’ve also added garlic powder or smoked paprika for extra kick.
Not sure if I did it right, but mine turned out super hard. Maybe I rolled them too thin?
400°F seems a little hot for crackers to me? I’m skeptical they’d go golden and crispy without drying out too much, but I’ll try it once.
Why are my crackers chewy instead of crispy? I followed it exactly and baked 15 minutes. Maybe my oven runs hot? Idk, but flavor is good.
Chewy usually means they didn’t dry out enough or they’re a bit too thick. Even 1/8 inch can vary—try rolling thinner next time and bake closer to 15–18 minutes (watch so they don’t burn). Also, cooling matters: they should get crisp as they cool on a rack.
idk maybe your oven 400 is actually like 300 😅 or you used more water than the recipe. Also if you cut bigger shapes they stay chewy in the middle. Next time roll super thin and bake longer.
Not gonna lie, rolling it thin is annoying. The dough kept snapping and springing back. I did my best though, and they still tasted okay—just thicker than I wanted.
Ugh I feel you—cracker dough is so stubborn. For me it helps to rest it 10–15 min after mixing, so it relaxes before rolling. Also, when it snaps, it’s usually just a little too dry—spritz with water and keep rolling gently.
Hmm mine always springs back too, I think it’s the flour brand? I tried adding extra oil once and it got greasy and burned 😅. Yours still “tasted okay” though, so I’d say try rolling thinner but with more patience. Next time maybe thinner at the start and not on dry dough?
Mine came out too salty for my taste. Next time I’ll reduce the salt a bit and maybe add something like rosemary. Still tasty though.
Too salty? Maybe your sesame seeds were the salty kind? Or you measured the salt like… too heaping? I usually just leave it as written and it’s fine for me. Could also reduce baking time a touch so they don’t brown too much.
Ah yeah, I’ve had that happen too—salt can really punch through on thin crackers. Next time I’d try half the salt *and* taste the dough (before rolling). Rosemary sounds great!
Not sure why you’d want to make crackers when you can just buy them. Seems like a lot of work for something simple.
These crackers sound easy to make! Can’t wait to try them out!
Really? I don’t think they’ll turn out as good as store-bought ones.
These look delicious! I love homemade snacks. Can’t wait to try this recipe. 😊
Homemade crackers? Sounds too hard for me. I’ll just buy them from the store. 🥴
These crackers look super easy to make! Can’t wait to try them! 👍
Love it! Simple ingredients and such a fun activity for my daughter and me. We made shapes of stars and hearts.
That sounds amazing! I can’t wait to try it with my kids too. Love the shape idea!
Making shapes is fun, but are these actually good? I tried a similar recipe once and it was super dry.
400°F is kinda high? Mine burned around the edges at 12 minutes. Maybe my oven runs hot—will try again with 10 minutes.
Not gonna lie, mine came out kinda chewy, not crunchy. I probably rolled them thicker than 1/8 inch. Still tasted good with soup though.
Why are crackers always so dry 😭 I baked mine the full 15 minutes and they still felt bland. Salt is the main thing, but not bad with cheese.
Crackers?! yes! Golden, crisp, and way better than the crunchy sticks. I cooled them fully like the recipe said—huge difference.
I skipped the sesame seeds and they still tasted great. Simple ingredients, no weird stuff. Cooling on the rack helped a lot—otherwise they were a bit chewy.
Not gonna lie, I expected more crunch. They were more like thin toasts than crackers. Also 400°F seems a bit high? Maybe my oven runs hot.
Not bad, but mine were a bit tough. I think I overworked the dough or rolled them not thin enough. Still edible with soup.
Mine got tough once too, but I just baked longer like 25 min till dark. Maybe your oven ran cool? My crackers usually get crispy even if the dough is thicker lol. Still, soup is a solid save 😅
Yeah, that sounds like it—overworking the dough or rolling a little thicker can make them chewy instead of crisp. I’ve found 1/8 inch is key. Also don’t add too much extra flour while rolling or they get tough.
I’m skeptical about the timing—mine were a bit less golden at 12 minutes, but 15 fixed it. Not mad. Just watch them closely.
I don’t get why people love homemade crackers—this took longer than store-bought. Also my dough never seemed to come together until I added way more water. Tasted fine but I’m not sure I’d repeat.
Pretty good, but mine came out more like crunchy flatbreads than crackers. Not sure if my thickness was too much or if I underbaked. Still snackable though.
400°F seems high? I kept checking and mine browned quickly, like 10 minutes, but they were still okay. Probably my oven runs hot.
400°F does seem a little high at first, but for thin crackers it helps them dry out and get crisp. If yours browned in ~10 minutes, your oven is probably running hot—next time I’d try 375°F or start checking around minute 8-9.
Great baseline recipe. I made plain ones, then brushed a tiny bit of olive oil on top after baking and sprinkled flaky salt. 10/10.
Pretty good for a simple cracker. I had to add more water than the recipe said, but that’s normal. Next time I’ll bake 1-2 minutes longer for extra browning.
These turned out way crispier than I expected! I rolled them super thin and didn’t overthink the shapes. Sesame seeds were a nice touch too.
These were super good but I burned my first tray lol. The second batch was perfect though. Would do again!
Pretty good, but mine weren’t golden until I baked a couple extra minutes. Also I added a bit too much water at first, so the dough was sticky—just add gradually. Still tasty with soup.
400°F seems a bit high? My first batch burned on the edges before the centers got crisp. Next time I’ll start closer to 10 minutes and watch more closely.
Too much work for what you get. Rolling very thin is annoying, and the shapes shrink unevenly. I’d rather buy saltines or use my usual method with toppings.
These came out *way* better than I expected. I rolled them super thin and they actually got crisp instead of chewy. Sesame seeds are a nice touch too.
Yes!! That crisp-to-chewy switch is real—rolling super thin + baking until truly golden really makes them crackly. I also like adding extra sesame on top like you said.
I tried this once but mine turned out soft like pita chips 😅 maybe I didn’t roll thin enough. Does the 12-15 minutes always work or should I go longer depending on thickness?
This recipe is boring. No flavor. Add garlic or something next time.
I rolled them too thick (oops) and they stayed kind of chewy instead of crisp. Still tasty with soup though.
Oh no—but honestly “chewy” can still be good! Next time try rolling closer to 1/8 inch and bake a couple extra minutes till they’re really golden.
I was skeptical but the dough was actually easy to work with. My only issue: I needed a lot more water than the recipe said—maybe my flour is different.
My kids devoured these. Like, no kidding—gone in minutes. I added extra sesame and a pinch of garlic powder (because why not). Great snack.
These came out super crispy! I rolled them thinner than I usually do and they browned nicely in the 12–15 min range. Sesame seeds were a great touch.
Easy recipe, but mine got a little too dry while rolling. I ended up adding water a few extra drops at a time and that fixed it. Still tasty!
Pretty bland without sesame. I know it’s optional but I feel like it needs something—maybe garlic powder or herbs. The crunch is there though.
I used whole wheat flour instead and it got a bit dry. Texture was more like crackers but not as flaky. Flavor was okay.