Capsaicin Free Classic Saltine Crackers
There is something deeply satisfying about a cracker that is nothing but pure, clean crunch — and these homemade saltines deliver exactly that. For anyone navigating a capsaicin-free lifestyle, packaged crackers can be a minefield of "spicy" seasoning blends, chili-laced coatings, or mystery spice mixes hiding on the label. This recipe keeps things beautifully simple: flour, a little fat, salt, and water, with nothing hot or irritating anywhere in sight. The cold shortening or butter gets worked into the dough until it resembles sandy crumbs, which is the secret to that signature flaky, light texture once they come out of the oven. Rolling the dough nearly translucent and docking each square thoroughly ensures every cracker bakes up crisp and flat rather than puffy or chewy. A brush of melted butter and a pinch of flaky sea salt on top gives them just enough richness and savory finish to make them genuinely snackable on their own. Let them cool completely on the rack and they will crisp up even further — assuming you can resist eating them straight off the pan.
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Learn more →Ingredients
8 servings
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp fine salt
- ½ tsp granulated sugar
- 3 tbsp vegetable shortening or unsalted butter, cold and cut into small pieces
- ½ cup cold water
For brushing
- 1 tbsp unsalted butter, melted
For topping
- ½ tsp flaky sea salt or coarse salt
Instructions
- 1
In a large mixing bowl, whisk together the flour, baking powder, fine salt, and sugar until evenly combined.
- 2
Add the cold shortening (or butter pieces) to the flour mixture and work it in with your fingertips until the mixture resembles coarse, slightly sandy crumbs with no large pieces remaining.
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