Chestnut Free Classic Saltine Crackers
There is something deeply satisfying about making your own crackers from scratch, and this classic version delivers that iconic thin, salty crunch you know and love. The ingredient list is refreshingly simple — just flour, a leavening agent, fat, and water — so you always know exactly what you're eating. Rolling the dough as thin as possible is the real secret here, getting it nearly translucent before it hits the oven so every cracker bakes up light and genuinely crisp rather than bready or dense. Docking each square all the way through to the parchment is a small step that makes a big difference, giving you those signature holes and preventing any unwanted puffing. A brush of melted butter and a pinch of flaky sea salt right before baking adds just enough richness and savory finish to make these completely irresistible. For anyone navigating tree nut sensitivities, homemade is often the smarter call — store-bought crackers can share production lines with all kinds of unexpected ingredients, but this recipe keeps things clean and straightforward. Let them cool completely on the rack and they'll crisp up beautifully, ready for cheese, soup, or eating 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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