Cracker Recipe Serious Eats

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Homemade Cheddar Cheese Crackers — Sustained Kitchen
Easy No Bake Cheesecake Recipe
1. Walnut Crackers Recipe
Goldfish From 'classic Snacks Made From Scratch'

Daniel joined the Serious Eats culinary team in 2014 and writes recipes, equipment reviews, articles on cooking techniques. Prior to that he was a food editor at Food & Wine magazine, and the staff writer for Time Out New York's restaurant and bars section.

If there's one thing I'm guilty of, it's overlooking the obvious stuff. Or, at least, the stuff that seems obvious to me. I've been making these baguette crackers for years, and I always figured that everyone knew about them. Then one day I was helping my mother-in-law prepare for a party, and she was short on crackers. I grabbed a baguette, whipped these up real fast, and voilà! I didn't think it was a very impressive trick, but everyone else acted like I'd just pulled rabbit pâté out of a hat.

Baguette

Not only are these easy to make, they're better than most of the store-bought cracker options out there, which often taste stale and lifeless even immediately after you open the stay-fresh packaging. These are kind of like homemade Melba toasts, with way more personality.

Homemade Cheddar Cheese Crackers — Sustained Kitchen

First, slice the bread. Even a crappy supermarket baguette, like the one pictured here, turns into excellent crackers, or croutons, or toasts, or whatever you want to call them. I like to cut on a slight bias to get more oblong pieces.

Arrange them in a single layer on a baking sheet and drizzle with olive oil. You don't have to saturate them, or even coat them evenly: As long as they're somewhat consistently drizzled, the oil will spread itself out as they bake in the oven.

If you really want to be fussy, you can use a pastry brush to apply the oil, but I never bother with that.

Sweet Hacks: 10 Minute No Bake Lime Cracker Pie

Then season the bread slices on both sides with salt and pepper. Toss them in a 350°F (180°C) oven and bake, rotating the sheet front to back and flipping the toasts halfway through, until they're browned and crispy.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Molly Sheridan began chronicling her cooking adventures on Wonderland Kitchen in 2011. Her writing has appeared in publications such as TimeOut and The Washington Post.

Chocolate 'crack' Recipe

When I was a kid, the retired couple next door took on the role of surrogate grandparents/babysitters. Their kitchen was where I learned to make a pie crust, their garden was where I saw my first Swiss chard in the wild, and their family room was where I caught up on every

Gluten

episode ever produced. In my memories, there were always great snacks at their house, but even more than the just-baked elderberry pie and sugar cookies, I remember the evenings we spent with a big bag of oyster crackers and a tub of butter. Yes, buttered crackers were what most impressed my seven-year-old self, and I still think back to those cozy, murder-mystery evenings whenever I see a bag.

Whenever I actually taste the crackers in those bags these days, however, I wonder if it's my palate or their production values that have shifted. I don't remember them giving off the impression of...tissue paper quite so much, dissolving on the tongue like a communion wafer. So this version of the iconic cracker is just a little bit more robust, a little richer, a little butterier. It will stand up to but not overpower your soup.

J. Kenji López Alt's 10 Minute Lime Cracker Pie Recipe On Food52

After my DIY sesame sticks project, I flirted with the idea of cutting some corners—even if the shape of the crackers might not turn out just right. Upon further reflection, I think those sesame sticks taught me an important lesson. While there may be cooks out there who can produce a bag's worth of perfectly shaped and smiling goldfish crackers, I now know that I am not one of them. So while I understand that oyster crackers are often hexagon-shaped, after considering how to produce so many small bites with some degree of efficiency, I decided that rectangles were cute enough. Approximate uniformity would be the guiding principle to my cracker geometry. Once they poofed up in the oven, I didn't miss those stop signs of carbohydrate one bit.

This is a no-stress side project that could easily be done while your soup is simmering. That said, it gets flour all over the counter and you have to cut dough into small pieces, possibly negating the laid-back, one-pot cooking that is often what makes soup so attractive (to me, at least). I bought a 12-ounce bag for a dollar, so I'm not even going to try and talk economics. Ingredient-wise, this homemade version swaps in butter for the palm, canola, and soybean oils in my grocery's house brand. Beyond that, however, rather thancoat the surface of the crackers with an envelope of salad dressing mix, this would also be an excellent opportunity to make your own signature flavor with seasonings such as dried herbs or black pepper mixed right into the dough. I have a feeling substituting a teaspoon or more of Old Bay seasoning for the salt would not be amiss here in Baltimore.

DIY

The recipe can be easily doubled. Spread pieces across two baking sheets. Add 5-10 minutes to total baking time, rotating sheets half way through.

Easy No Bake Cheesecake Recipe

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.

When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site.Stella Parks is a CIA-trained baking nerd and pastry wizard, dubbed one of America's Best New Pastry Chefs by Food & Wine. She was the pastry editor at Serious Eats from 2016 to 2019.

This isn't a recipe for any old cracker, it's a recipe for crisp and thin whole grain crackers that taste exactly like the kind you buy at the store. My recipe hinges on using the same ingredients you find written right on the box: whole grains, oil, sugar, malt syrup, and turmeric. If you don't have any affection for genuine Wheat Thins, you can get away with a substitution or two, but for those of you who want to make a worthy copy at home, it's vital to use the right ingredients. Trust me, it's worth the effort.

Homemade

Walnut Crackers Recipe

If you haven't already picked up a jar of barley malt syrup for my homemade bagels and malted chocolate chip cookies, grab some online—my favorite brand is Eden. You can make great crackers without it, but they won't taste like real Wheat Thins.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2, 000 calories a day is used for general nutrition advice.