Homemade Wheat Thin Crackers

These homemade wheat thin crackers are so much better for you than store bought. They are simple and quick to make and have a delicious flavor your whole family will love.

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Homemade Wheat Thin Crackers

My family loves these homemade wheat thin crackers. They are the perfect alternative to the processed store kind. I also have another recipe for whole wheat crackers they are really good but they are a salty and crunchy cracker without the sweet taste. I will admit that crackers and chips are definitely my weakness.  Trying to find a healthy cracker recipe that will satisfy my sweet and salt cravings is a challenge.  This recipe will do just that. It is just a little sweet but also a little salty. It tastes so good you will never want to buy store bought wheat thins again.

Healthy Crackers

We are eating more healthy now and even though I thought Wheat Thins were a good option to feed my kids, I was wrong. Have you ever checked the ingredients list on those crackers? Yikes! I don’t know what half the ingredients are. If I can’t pronounce the word I don’t think I want it to be going in my body. There were 10 ingredients along with some color added. Nope, I definitely don’t want to eat these anymore!

I went on a search for a good homemade recipe that would taste almost the same. I found a few that I liked and then after trying a few recipes, I decided to make my own recipe that would taste better.

Easy and cheap recipe

I love these homemade wheat thin crackers. They are so good and it is a really easy recipe to make. There are only 6 ingredients which make them a whole lot better for you. Of course, you can’t sit down and just eat a whole batch but it is good for a snack once and awhile. They are also a whole lot cheaper to make than to buy. Wheat thins are so expensive especially when you have hungry kids and they eat a whole box in an afternoon! This is a great alternative and I promise your kids will love them as much as mine do.

Hide the Crackers

I actually haven’t made this homemade wheat thin recipe in a while but my kids were moaning about not having any snacks to eat just the other day and so I made a batch of these. I had forgotten how easy they were to make. It didn’t take much time and they were done and cooling and then they had all disappeared. All of the crackers were gone in less than an hour. My family totally ate them all so you may have to hide these crackers and give them out a little at a time to get them to last longer.

Homemade Wheat Thin Crackers

2 ½ cups whole wheat flour
3-4  tablespoons honey (depending on how sweet you want them)
1 teaspoon sea salt,
½ teaspoon paprika
8 tablespoons Olive Oil  (Coconut & Avocado oils work too)
½ c. cold water plus a little more depending on the moisture of the dough.

Directions

Mix together the flour, honey, salt, paprika, and oil with a pastry blender until it looks like cornmeal. Add the water and stir together. Knead it only a couple of times and divide the dough into 4 equal parts.

Cut 4 different pieces of parchment paper out. The pieces should be big enough to fit your baking sheet. Put the paper on the counter and put each dough piece on them. Add a little flour to the paper and roll out the dough with a rolling pin into a rectangle. Keep rolling it from the center and to the sides until the dough is super thin. It needs to be a lot thinner than you think. Keep rolling until it is thin enough.

Using a pizza cutter cut the dough into small square cracker shapes. Take a fork and poke each cracker with holes. Lightly salt the cracker dough. Transfer the rolled out dough to a baking sheet and bake in the oven at 350 degrees for 5 to 10 minutes. The crackers need to cook until crisp and lightly brown. Place crackers on a cooling rack when done and they will continue to crisp up. Store crackers in an airtight container for about a week if you can get them to last that long.

Baking tips

Watch them carefully because they can burn easily toward the end. You won’t be able to roll the dough out evenly so some parts will be thicker than others. The thin dough will, of course, bake faster. I usually watch it closely and the thinner dough that starts to brown I take off and put on the cooling rack. I will then return the thicker dough crackers to the oven and bake a little longer until they are done.

While one batch of crackers is cooking I move on to the next dough ball and start rolling it out so that it is ready to be put in the oven.  Have fun making these yummy crackers.