Home made crackers

This is a super simple recipe for making your own crackers at home and easy enough to have your toddler help in the kitchen! They’re great for snacks or to use with dip (I love this easy smashed avocado dip!). You can also customise the flavouring and the shapes which makes it a handy recipe to keep in mind for parties. Why not make dinosaur crackers with “molten magma” salsa, or bunny crackers with spiced carrot dip etc. You can also use this recipe to make home made pizza.


  • 1 1/4c flour
  • 1 1/2 tsp sea salt
  • 60ml olive oil
  • 100 ml water


  • 1 tsp dried mixed herbs
  • dash of cracked black pepper

Note: The original recipe called for 1tsp cracked black pepper and no herbs but I changed it for my toddler. It’s an easy recipe to try different flavourings with. You could try herbs and dried garlic, dried onion & grated cheese, dried herbs & marigold petals (they are edible and provide beautiful colouring), chilli & a dash of lime juice etc.


  1. Combine and mix all the ingredients.
  2. Turn dough onto a floured surface and knead for one minute until smooth.
  3. Cover plastic wrap and refridgerate for 30 mins.
  4. Roll out to 3/4cm thick and cut with a sharp knife. (A toddler friendly wooden bamboo knife also works!).
  5. Use a palette knife (fingers and the bamboo knife also work!) to lift onto oven tray. Prick with a fork to prevent puffing (they really do puff up otherwise!).
  6. Bake at 160’C for 10-12 mins.
    • My ancient oven isn’t very reliable so I turned the tray around after 10 minutes and had them in there for about another 6 mins. They do go crunchier as they cool and dry as well.
  7. Cool on wire rack.

Note: These can be stored for up to a month in an air-tight container. Uncooked dough can be frozen.

Allergies: soy free, dairy free, egg free, peanut free.


I’ve made these crackers a couple more times experimenting with flavouring ingredients. So far I’ve found them best to eat in the first couple of days. I suspect that I need to cook them for longer at a lower temperature to get them to keep in a  container and be dry and crispy.

Cheese & garlic: 1 1/2 tsp smoked garlic salt, 1 tsp garlic granules, 1/2c grated cheese, dash of cumin seeds. I loved these, my toddler not so much. I suspect that’s because I like cumin and she doesn’t; they do have a distinct flavour so only add a pinch (or omit) if you’re not sure you like them. Alternatively, you could swap the cumin out for a 1/2 tsp mustard powder.


Tomato & Onion: 1T dried onion, 2 tsp tomato paste, pinch sumac, dash paprika, 1/2tsp mixed herbs.

My toddler really liked these; I think I’d prefer this flavour mix when using this recipe to make a pizza base. Would be interesting to try it with finely chopped sundried tomato & fresh basil although it might need to be eaten same day (it might not keep as well with the added wet ingredients).



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