Crunchy Crackers- A Healthy Substitute for Chips!

Crunchy Crackers- A Healthy Substitute for Chips!

Crunchy Crackers- A Healthy Substitute for Chips!

This recipe yields eight crackers roughly 8 x10 inches. It is important to roll them out as thin as you can to get the proper crunch. If they are too thick, they will not crunch. Because these crackers are made largely from whole grains and contain only olive oil, they are much healthier than potato chips or corn tortillas. Experiment with the seed or herb combinations, this is a great way to introduce your children to herbs and spices in a fun way. These crackers are easy and fun to make.


  • 1 cup unbleached all purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup dark rye flour
  • 1/2 cup fine whole cornmeal
  • 2 teaspoons salt (for the dough)
  • 2 tablespoons olive oil
  • 1 cup water
  • 1/2 cup seeds- Come up with your favorite combination:
  • poppy and fennel, sesame and sea salt, red pepper flakes ( be careful), dried rosemary and basil-use your imagination! If using sea salt, limit to one tablespoon for mixture.


  1. Combine the salt (for the dough), flours and cornmeal in a medium bowl. Mix in the olive oil and then add the water. You may not need all the water, so go slow. The dough should be stiff.
  2. Place the dough onto a floured board and kneed only for a minute or so, until it holds together.
  3. Shape the dough into a rough circle about an inch and a half thick. (Like a big hockey puck!)
  4. Cut the dough into eight pieces, like you would cut a pizza.
  5. Cover the pieces with the bowl and let the dough rest for a few minutes.
  6. Take your seed/herb mixture and scatter it on the cutting board.
  7. Take out one piece of the dough (leaving the rest under the bowl).
  8. Place the dough onto the seed/herb mixture and begin to roll it out.
  9. When you can see the dough is starting to stick, gently lift it up, flip it and scatter more of the seed/herb mixture on the board and continue rolling.
  10. The idea is to uniformly impress the seed/herb mixture into the dough on both sides.
  11. Roll it out until it is as thin as it can get, then gently lift it and place it onto a cookie sheet lined with parchment paper.
  12. Bake in a preheated 450 F oven until top is browned, about 7-10 minutes.


This recipe was adapted from a recipe from King Arthur Flour Baking Education Center.

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