Go Back
–+ servings
Print Recipe

Thin Crispy Crackers (regular & GF versions)

These are the crispiest thin crackers, and packed with golden salty flavor! I'd tried and failed at several homemade cracker recipes, but this one is finally my foolproof winner.
You can make them with regular flour, or easily make a gluten-free version as well. When making this for myself, I halve the recipe.
Prep Time10 minutes
Cook Time11 minutes
Total Time21 minutes
Course: Bread Recipes
Servings: 8

Equipment

  • Parchment paper
  • Sheet pans
  • Bamboo French Style Rolling Pins

Ingredients

  • 2 cups all-purpose flour or a 1:1 GF mix see notes
  • 1/3 cup olive oil
  • 2/3 cup water
  • 1 teaspoon salt
  • For sprinkling: flaky sea salt other spices or spice mixes

Instructions

  • Preheat the oven to 425 F. Put one rack fairly close to the top of the oven (not at broil level, but just below).
  • Mix all the ingredients together until it forms into a dough.
  • Separate into 6 balls. Roll out each ball between two pieces of parchment paper, and roll it as THIN AS POSSIBLE. Seriously like paper thin.
  • If you're making a full batch (six dough balls), you won't be able to bake them all at once, so keep the top parchment on until you put them in the oven, so the dough doesn't dry out. Once ready to bake, remove the top layer of parchment and transfer the parchment + dough to a sheet pan. Use a fork to lightly poke holes all over to stop it from puffing up too much.
  • Sprinkle flaky sea salt over it and bake for 9 to 13 minutes, until crispy and slightly brown on the edges. Keep an eye on it, it burns quickly, so pay attention! But you do want it really golden and crisp and *thisclose* to overbaked, not doughy at all. I've found that it bakes better when it's higher in the oven vs. on the bottom.
  • Let it cool completely and then break apart into cracker-size pieces. Store at room temperature (I put it in a tupperware container with the lid loosely resting on it...if you seal it, they'll go stale). Use within a week.

Notes

  1. To make this gluten-free, you can use a 1:1 GF mix (you want one with xanthan gum, ideally).  I've used Bob's Red Mill 1:1 entirely, or I've done 3/4 of that and 1/4 of the Bob's Red Mill all-purpose GF mix, which gives a bit of extra flavor.
  2. These bake crispier on a higher shelf in the oven
  3. I usually halve the recipe for myself (three dough balls).