Best crackers I have had; better than anything I can buy. We topped ours with an egg wash and rosemary & sea salt.
Some times for easier preparation. We cut parchment paper to the exact size of the baking tray, then rolled the dough between the parchment and freezer paper, enabling us to get the dough thinner. The parchment was slid onto the baking tray without the freezer paper. Finally, we perforated the sheet of dough, so that the crackers broke apart perfectly when they were done baking.
Best crackers I have had; better than anything I can buy. We topped ours with an egg wash and rosemary & sea salt.
Some times for easier preparation. We cut parchment paper to the exact size of the baking tray, then rolled the dough between the parchment and freezer paper, enabling us to get the dough thinner. The parchment was slid onto the baking tray without the freezer paper. Finally, we perforated the sheet of dough, so that the crackers broke apart perfectly when they were done baking.
Absolutely yummm! I made these without the onion powder (didn't have) and I added black sesame seeds and poppy seeds and they turned amazing =) One thing to add: first batch was a bit more unsalted than expected (everyone liked them still) so for the second one I sprinkled a dash of salt on top of each unbaked cracker...just the touch they needed!
My family really loved these crackers I did not have dried Chipotle powder but I did have smoked Paprika and used it instead. Very savory crackers!! I made them about a month ago everyone who tried them liked them! They made a large canister full. I will use this recipe again today & possibly make a few variations & update my results! Thank you Jennifer Ranger for a wonderful Homemade Cracker recipe!
I didn't have all of the ingredients that were used so I subbed in a few items. the crackers were delicious. Left to rest too long the dough became more elastic and tried to shrink back on itself when I was rolling it out but I made it work. I found that cutting them into the size I wanted the crackers to be worked better for me than just piercing the dough sheet with a fork.
I've made these once just as the directions indicated and really enjoyed them. Be forewarned they make a lot next time I'll halve the recipe since it's just me who eats them. Next time I'll roll them out thinner since mine were thicker than say a Saltine. Also I cooked mine a lot longer since I wanted them really crunchy - I just bumped the timer in 3 minute increments. They have a very earthy flavor and pair well with hummus. Next time I'll experiment with different seeds and such. (To be completely honest my dad and husband didn't care for these and ironically my husband said they tasted "artsy" which was fitting considering the name).:)
Nice base recipe with a lot of room for switching stuff up. This yields a TON of crackers. I'm taking this batch to a party so I'm glad of it but I'll probably half the recipe if I make it again for at home. The spices don't really pop so if I make this again I'll probably increase them or add herbs/salt as a topping. Make sure to roll the dough super thin. I found that it should be about the thickness of the seeds themselves. They'll raise up some once they bake and don't expand outwards much at all.
I love love LOVE this recipe! Versatile enough that you can flavour your crackers any way you like. These have been a smash hit wherever I take them delicious with cheese and cost a fraction of the price of artisan crackers you buy at the store. And better quality if you ask me. Easy to make too!
We loved these crackers! They vanished off the table fast. I second the instruction to roll them out as thinly as possible. I baked them more than the suggested 8 minute--baked them until they were just beginning to brown at the edges because I wanted them really crisp. I didn't have onion salt and I halved the regular salt but that and the garlic salt made them almost too salty. Will make them again! So easy and they look great on the table.
These are so GOOD! Used crushed red peppers didn't have chipotle. I also brushed the tops with rosemary/garlic salt and evoo. Definitely will become a favorite!
I hate to badmouth this but there's something that I apparently did not understand. As thin as I tried to roll them, and as hard as it was to get them off the cutting board, they still puffed up just enough that even ten minutes was not enough to get them cooked through. I threw half of them away (thankfully I only made half the recipe) and the other half no one else wants. Can someone explain the trick to get these thin enough and still get them onto the baking sheet? After that, maybe they'll bake right,
