Olive Oil Wheat Crackers





Introduction: Olive Oil Wheat Crackers

You can and should make your own crackers. I used to think that there must be some mysterious secret to making crackers that meant they could only be made in a factory. It turns out that could not be further from the truth. All manner of crackers are available to the home cook, but this is a good simple recipe to start with.

At their simplest crackers are just flour and water baked into a crunchy tasty snack. This recipe builds on that adding olive oil and salt for a little flavour. These crackers are very crisp and crunchy with a neutral light flavour. They are somewhat comparable to Wheat Thins, but with a much lighter, cleaner taste.

One warning: crackers can be a little time consuming because you get a lot of batches, I recommend making them the day ahead and planning on having something else to do while they're in the oven.

Step 1: Ingredients

  • 3 1/4 cups Mixed Flour*
  • 3/4 tsp Salt
  • 1/3 cup Olive Oil
  • 1 cup Water
  • Toppings as desired

*Start with 50-50 whole wheat and white flour, then adjust the ratio and type of flour to your taste. I've heard of people using ground flax seed, oat flour, and multi-grain flour with success. It should also be possible to make these gluten free.

Step 2: Prepare Dough

Mix dry ingredients thoroughly. Add in wet ingredients and mix with a fork as much as you can. Knead a few times just until fully combined.

Step 3: Roll Out

Working in small batches roll out the dough very thin. I found a pasta machine to be really handy for this, but I've also successfully used a rolling pin.

For the first batch I suggest trying a couple of different thicknesses to see what you like. I found that the second thinnest setting on the pasta machine was the sweet spot between too brittle and too tough.

Step 4: Prep

To prep the crackers for baking poke with a fork to prevent large bubbles and score into cracker sized pieces (a pizza cutter is really handy for this).

Sprinkle with coarse salt and any other toppings that you want.

Step 5: Bake

Bake at 350F for 15-20 minutes until well browned. Transfer to a cooling rack immediately. The crackers easily snap apart along the score lines.

Step 6: Storage

Store the crackers in an airtight container or ziplock bag. They last very well for about 4 days and up to a week later are still good but taste a bit too stale to serve to company.



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    I used to make these all the time before I found out I was gluten intolerant.  I used to put various spices in with the dry ingredients like pepper (red or black), garlic powder or cinnamon.  I also put the salt in with the dry ingredients before adding the wet.  As you may know, this is similar to unleavened bread which is eaten during Passover.  I recently found a gluten free flour and made some of these crackers. Ooh how delightful!

    these are delicious, i've been adding sesame, flax, poppy, and carraway seeds.  I mix them into the dough, instead of sprinkling on top, they add a ton of flavor. 

    They look good! I was thinking about Cream-Crackers yesterday, don't know how to make them though...


    4 replies

    I would love to have a recipe for cream crackers. Let me know if you find one.

    Sorry I should have been more specific. I meant "let me know if you find a good one". What I'm most curious about is what is required to make a cream cracker. Some of these recipes look like they take about 2 days to make.

    I had a go, not quite right but close enough. I need to do them again thinner and with more baking powder and for a little bit longer in the oven. I'll let you know if I get around to doing it right.


    Pasta machine: Brilliant!
    Are these baked on a cookie sheet, parchment, or some sort of rack?

    1 reply

    I used a cookie sheet with parchment paper.

    Thank you for posting this. I'm looking forward to making them soon.

    Do you have suggestions for making cheesy crackers?

    1 reply

    I reduce the water slightly and eliminate the oil to compensate for the moisture in the cheese.  Using (depending on batch size) 1 cup of shredded Cheddar to about 2 cups of flour, I get a good cheesy taste.  I have used teflon (silverstone coated cookie sheets).  I place cellophane under the cracker dough (unless I use the pasta maker) and a layer of cellophane over the crackers when I roll them using a rolling pin.  You then remove the top layer of cellophane, place the cookie sheet upside down over the the rolled dough and pull the edges of the cellophane over the ends of the cookie sheet and flip the dough into the pan - may need some practice, but I have never had a real problem with this.  I then use a pastry cutter for the "pretty edges" to cut them to size (your preference).  If the dough is right, it will pull apart slightly as it drys prior to putting it in the oven.  Also, if you are going to use an egg wash and toppings (I love toasted sesame seeds), wash and cut, then sprinkle on the toppings.  Hope this finds you doing well - I love making home made crackers!!

    This is a remix of my recipe! You just use whole wheat flour and you use  lot more olive oil. Looks very yummy. I'm going to try this recipe this week.

    1 reply

    Cracker recipes are too simple to be all that different (see adsandy's ible also). What I'm interested in now is milk vs water. And come on, cream cheese? That's totally different.

    I'll like to try yours also. Let me know how they turn out : )