Wheat Thins Style Crackers
Get ready to elevate your snacking game with these perfectly crisp and savory Wheat Thins Style Crackers! Made with a wholesome blend of whole wheat and all-purpose flour, a touch of sugar for sweetness, and a hint of paprika for depth, these crackers are a homemade delight that rivals their store-bought counterpart. The secret to their irresistible crunch lies in rolling the dough ultra-thin and baking them just until golden. Brushed with a light coat of olive oil and finished with a sprinkle of flaky kosher salt, these crackers are ideal for pairing with your favorite dips, cheeses, or enjoying all on their own. With only 15 minutes of prep and a short bake time, these easy-to-make crackers are the perfect snack to have on hand for any occasion!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 2 tablespoons Sugar
- 0.5 teaspoon Salt
- 0.25 teaspoon Paprika
- 4 tablespoons Unsalted butter (cold)
- 4 tablespoons Water (cold)
- 0.25 teaspoon Vanilla extract
- 1 tablespoon Olive oil
- optional Kosher salt (for sprinkling)
Instructions
Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the whole wheat flour, all-purpose flour, sugar, salt, and paprika.
Cut the cold unsalted butter into small cubes and add it to the dry mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Mix the cold water and vanilla extract together in a small bowl. Gradually add this mixture to the dough, stirring with a fork, until the dough just comes together.
Turn the dough out onto a clean surface and knead it gently a few times to form a ball. Divide the dough into two portions for easier handling.
Lightly flour a surface and roll out one portion of dough as thinly as possible (ideally 1/16-inch thick). Thin dough ensures crispy crackers.
Using a sharp knife or pizza cutter, cut the dough into small squares or rectangles (approximately 1.5 inches wide). Place the pieces onto the prepared baking sheets, leaving a little space between each cracker.
Brush the crackers lightly with olive oil and sprinkle with kosher salt, if desired.
Bake for 8-10 minutes, or until the edges are golden brown. Keep a close eye as they can burn quickly.
Remove the baking sheet from the oven and let the crackers cool completely on the tray. They will continue to crisp up as they cool.
Repeat with the second portion of dough.
Store the cooled crackers in an airtight container for up to a week.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1576 mg | 69% | |
| Total Carbohydrate | 158.3 g | 58% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 26.1 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 566 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
