Homemade crackers are quick and easy. The secret to success is a dry dough and rolling the crackers very thinly. This recipe uses an olive oil base and a low-gluten combination of potato starch: all-purpose flour for a crunchy, flavorful bite. Try making these crackers with different spices to invent your favorite or start with this nutritional yeast and smoked paprika suggestion.
Add potato starch, flour, nutritional yeast, and paprika together in a medium bowl and stir with a fork. In a separate small bowl, combine olive oil, maple syrup, water, and salt. Stir vigorously with a fork, then pour into the flour while stirring.
Squeeze to form into a uniform dough. Place dough in between 2 sheets of parchment paper. Roll out until 1/8” thick (the thinner, the better). Be sure to roll from the middle to the outside so that the edges don’t get too thin.
Use a knife or pizza cutter to score in a square or diamond pattern. Pierce with a fork to prevent bubbles from forming and sprinkle generously with salt. Bake on top of a parchment lined baking sheet until golden and crisp,18 - 20 minutes. Cool completely and serve.
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Notes
Cracker Making Tips:It's important to use a low-gluten dough for crackers, which is why I have opted for a 50:50 blend of all-purpose flour (hopefully, something you already have) and potato starch. You need a rather dry dough. It will come together but not be overly sticky.You should be able to immediately roll it out without refrigeration required.Nutritional yeast is there for flavor and a bit of texture. If you must make a substitution, I might suggest ground almonds or oats.Roll Very Thinly:1/8" is the minimum. You can roll them even thinner, but if you do, keep an eye on them as they may burn around the edges. Check them at 14 minutes. They are done when there is a slight amount of color and they are firm - not soft.