Whole Wheat Crackers (Copycat Wheat Thins)
These homemade crackers are thin, crispy, and perfectly seasoned, just like the classic snack but made with whole wheat flour.
- Prep10 min
- Cook10 min
- Total20 min
- DifficultyEasy
- Servings4
These crackers are a fantastic, healthier alternative to store-bought versions. They come together quickly with simple pantry ingredients and have a wonderful nutty flavor from the whole wheat flour.
The key to perfect crackers is rolling the dough very thin and watching them closely in the oven, as they can go from golden to burnt in seconds. They are perfect for snacking, serving with cheese, or dipping.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a medium bowl, whisk together the whole wheat flour, sugar, salt, and paprika. Add the cold butter and cut it into the dry ingredients using a pastry blender or two knives until the mixture resembles coarse crumbs, with no pieces larger than a pea.
- In a small measuring cup, combine the water and vanilla (and honey if using). Pour the liquid into the flour mixture and stir until a dough forms. Do not overmix; stop as soon as everything comes together.
- Preheat your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat, or lightly grease it. Alternatively, you can use an ungreased baking stone.
- Divide the dough into four equal portions. Work with one portion at a time, keeping the rest covered. On a lightly floured surface, roll the dough as thin as possible without tearing, about 1/16 inch thick. Flip the dough occasionally to prevent sticking.
- Using a pizza cutter or sharp knife, cut the rolled dough into 1½-inch squares or triangles. Transfer the cut pieces to the prepared baking sheet, leaving a little space between them. Prick each cracker with a fork a few times. Sprinkle lightly with salt.
- Bake the crackers for 5 to 10 minutes, until crisp and lightly browned. Watch them carefully, as they can burn quickly. If some edges brown faster, remove those crackers and continue baking the rest. Let cool completely on the baking sheet before serving.
💡 Tips
- For extra flavor, try adding a pinch of garlic powder or onion powder to the dry ingredients.
- If you don't have a pastry blender, you can use a food processor: pulse the dry ingredients with the cold butter until crumbly, then add the liquid and pulse until the dough forms.
- Store the cooled crackers in an airtight container at room temperature for up to a week.
Inspired by a recipe from Kitchen Stewardship