making my own | wheat crackers

comments 2
from the oven

We eat a fair amount of crackers in the house and if I could cut that out of our regular grocery list with it would come the sodium, fat and preservatives that our bodies don’t need. I do my best to buy organic when it comes to packaged and processed food, but that can get cost-prohibitive pretty quickly. And there they would be again, those darned fish-shaped “crackers.”

So, I decided that today was the day that I would make them from scratch. I turned to my kitchen bible, pulled out all THREE ingredients that were needed and had nice crispy little wheat crackers within 30 minutes. Aside from them being a bit too thick and being slapped in the face by the sheer amount of butter that lives in each of these delightful little squares, I am happy. Tomorrow’s lunch boxes will be happy, too.


The Author

vegetarian. mama. love to cook, read, knit, take pictures and make things. places where food, memory, and culture intersect are my favorite.


  1. lupe barraza says

    wow! that is really awesome! homemade wheat thins 🙂 but is there another substitute for the butter???

    • i’m not very experienced at the whole baking and cracker-making thing, but i think you need to the butter for the flake. i may try next time with half butter, half oil. or maybe just oil (canola).

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