I make a batch of these homemade crackers every time I have guests coming over. They’re incredibly crispy. They can be eaten on their own but are great paired with cheese or with a dip. Are these better than store-bought crackers? You better believe it!

Homemade crackers are made with just 4 basic ingredients plus optional toppings. Roll them thin, bake until golden, and enjoy an ultra-cheap, artisan-style snack at home.

They’re perfect on their own, but even better paired with cheese, hummus, or your favorite dip. And once you realize how easy they are, you’ll want to make them all the time.

How This Batch Happened (By Accident!)

Have you ever started out making one thing and it turned out to be something else entirely?

I recently did this, and my unintentional result was crispy, rustic, totally delicious homemade crackers.

Awhile back, I bought the cookbook Grilled Pizzas and Piadinas by Craig Priebe (check it out if you love creative pizza ideas!) There, I discovered the world of piadinas, a thin Italian flatbread, almost like a tortilla.

When I made piadinas for the first time, I had some leftover dough, and decided to roll it out real thin and bake it on a baking sheet to see what would happen.

The result? A super-thin, crisp, and flavorful cracker that is – in my opinion – much more interesting and certainly less expensive than most packaged crackers.

These are crispy, olive oil-style crackers similar to artisan flatbread crackers.

They’re made with 4 basic ingredients you probably already have on hand in your kitchen – and no special equipment is required to make them. Just a rolling pin, baking sheet, parchment paper – and a little TLC.

Ingredients include:

• All-purpose flour
• Olive oil
• Salt
• Lemon juice
• Water
• Add-ins/toppings like sesame seeds, garlic powder, flaky sea salt flakes (optional)

Customizing Your 4-Ingredient Homemade Crackers

One of the best things about this homemade crackers recipe is the toppings! You can make a batch of plain crackers that are incredibly delicious in their simplicity: Seasoned with salt and brushed generously with olive oil.

But if you want a cracker with more flavor, consider some of these spices, herbs, and add-ins:

• Sesame seeds
• Poppy seeds
• Dried rosemary springs
• Italian seasoning
• Garlic powder
• Parmesan cheese
• Flaky sea salt
• Coarse ground black pepper
• Coarse sugar

I added sea salt and poppy seeds to my crackers. However, you can play around with different add-ins and toppings beyond what I’ve listed here.

You can mix your seasonings right into the cracker dough, or press them into the dough strips before baking. Both options will help ensure that the seeds or toppings don’t fall off of the cracker.

The Process

If this is your first time making homemade crackers, you’ve chosen a great recipe. The ingredient list is short (4 ingredients + optional toppings/add-ins) and if you know how to use a rolling pin you should be good!

• Step 1: Mix – Place all purpose flour in a large bowl. Add salt, lemon juice, water, olive oil, and optional add-ins. Mix together with a spoon until dough comes together.
• Step 2: Knead – Place cracker dough on a clean, lightly floured surface. This is the fun, stress-relieving part: Knead the dough for about 8 minutes. The cracker dough will become smooth and shiny. Place the dough in a bowl coated with olive oil, cover with plastic wrap, and let the dough rest at room temperature for 30 minutes.
• Step 3: Roll out dough – Divide dough into 4 equal parts. Place dough ball in between two sheets of parchment paper. Proceed to roll out the dough until very thin. Use a sharp knife or pizza cutter to cut crackers into desired shapes. You could even use a cookie cutter. But I find long crackers are easiest to cut – about 2 inches x 6 inches long.
• Step 4: Bake – Remove top layer of parchment paper and place the cracker dough on a large baking sheet (like a cookie sheet or sheet pan). Press additional toppings into dough, if desired. Brush the cracker dough generously with olive oil. Place baking sheet in 375F oven for 8 to 10 minutes. Watch carefully toward end of baking time to prevent burning. The crackers should be golden brown.

Eat crackers right away or store crackers in an airtight container for up to 4 days. These are very crunchy crackers that stay crunchy for several days. 

Scroll down for full recipe. 

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The Cost: Less Than 50 Cents Per Batch

The best part about these crackers? They are ridiculously cheap.

A huge batch costs less than 50 cents. For a whole batch of crackers enough to feed several people. Compare that to an average box of crackers in the grocery store, which almost always costs more than $5.00.

I can’t think of another recipe that gives you more bang for your buck.

Please give these a try next time you are looking for an ultra cheap appetizer recipe. But no one will know they’re cheap – they have all the flavor and visual appeal of an artisan, gourmet cracker.

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Serving Suggestions

Serve with homemade ricotta, a cream cheese-based dip, homemade cheese, hummus or other dip.

You can also serve these crackers plain on a charcuterie plate with fresh fruit, sliced salami, olives, cheese, and other snacks. 

I served a batch of these tasty crackers at a simple backyard get-together with some friends:

The $10 cheese board

Impress your friends! These crackers go great on the $10 appetizer platter.

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Frequently Asked Questions

Q: Why aren’t my crackers crispy?

A: The most common reason is that the dough wasn’t rolled thin enough. These crackers don’t rise or puff up during baking, so they will only be as thin as you roll them. Take your time with the rolling pin and aim for cracker-thin – thinner than you think you need to go. If your crackers are coming out more like flatbread, roll the dough out further before baking.

Q: How do I get the dough thin enough?

A: Roll the dough between two sheets of parchment paper, which prevents sticking and lets you apply more even pressure. Dividing the dough into four equal sections before rolling also helps — smaller portions are much easier to roll thin than one large ball. A reader also suggested using a pasta maker machine to get consistently thin layers, which works beautifully if you have one.

Q: Do I have to let the dough rest for 30 minutes?

A: The resting period makes the dough easier to roll thin and gives the gluten time to relax. That said, readers have made these successfully without resting the dough – just expect to use a little more patience at the rolling stage. If you’re short on time, skip the rest and take the Zen approach to rolling.

Q: Can I freeze homemade crackers?

A: Yes. These crackers freeze well. Store them in a heavy duty airtight container rather than a bag, as they break easily. Let them come to room temperature before serving and they should stay crispy.

Q: Can I make these ahead of time?

A: Absolutely. These crackers stay crispy for up to four days stored in an airtight container at room temperature, making them a great make-ahead appetizer for parties.

Q: Can I use whole wheat flour?

A: Yes, but start with half whole wheat and half all-purpose flour. Using all whole wheat flour will make the crackers denser and harder to roll thin.

Q: What toppings work best?

A: Almost anything works. Popular options include sesame seeds, poppy seeds, dried rosemary, garlic powder, flaky sea salt, coarse black pepper, and parmesan cheese. Press toppings firmly into the dough before baking so they don’t fall off. You can also mix seasonings directly into the dough — garlic salt and cayenne pepper is a reader favorite that pairs especially well with hummus.

Q: Do I need the lemon juice?

A: The lemon juice adds a subtle tang and helps with texture, but you can leave it out in a pinch.

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These Crackers Go Great On Any Of These Appetizer Platters:

• How to assemble a veggie platter on a budget
• How to assemble a killer charcuterie platter on a budget
• How to create a fall-inspired harvest appetizer platter
• How to set up a DIY hummus bar