Seed Oil Free Classic Saltine Crackers
Homemade crackers are one of those deeply satisfying kitchen projects that reward you with something far better than anything that comes out of a cardboard box. Most store-bought versions are loaded with canola, soybean, or sunflower oil, so making your own with butter or vegetable shortening is the cleanest way to get that classic crispy snap without the unwanted oils sneaking in. The dough comes together with just flour, baking powder, salt, sugar, cold fat, and water — nothing complicated, nothing hidden. Rolling the dough as thin as possible is the real secret here, getting it nearly translucent so every cracker bakes up light, dry, and genuinely crisp all the way through. A quick brush of melted butter and a scatter of flaky sea salt before they go into the oven gives them that irresistible savory finish. They're perfect alongside soup, loaded with cheese, or eaten straight off the cooling rack — which, honestly, is how most of them disappear.
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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 butter or unsalted butter, cold butter 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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