Crispy Whole Wheat Onion and Garlic Crackers

I have been wanting to make an awesome cracker recipe for a long time now.

The girls love their crackers and I think that they make a nice snack. We don’t buy them often because boxed crackers seem so expensive to me.

I finally got around to making my own crackers last Friday and didn’t stop at one batch! These are made with whole wheat flour, ground flax seed and nutritional yeast to add a slightly cheesy flavor. I also loaded them with dehydrated minced onion and brushed them with a garlic salt oil. The result? A perfectly crispy, flavorful, healthy, whole wheat cracker!

My whole family is now addicted to these.

Crispy Whole Wheat Onion and Garlic Crackers

These healthy whole wheat crackers are loaded with onion and garlic flavor and baked until perfectly crisp. A delicious healthy snack anytime. Say goodbye to boxed crackers!

Makes approximately 60-80 smaller crackers

Ingredients

  • 2 1/2 cups whole wheat flour
  • 1/2 cup nutritional yeast
  • 3 tablespoons dehydrated minced onion flakes
  • 1 teaspoon garlic powder
  • 2 tablespoons ground flaxseed
  • 1/2 teaspoon sea salt
  • 1/4 cup sunflower oil
  • 1 cup warm water

Garlic Salt Oil

  • 2 tablespoons sunflower oil
  • 1 1/2 teaspoons garlic powder
  • 1/4 teaspoon sea salt

Whisk all of the garlic salt oil ingredients together in a small dish until combined.

Directions

Preheat the oven to 350°F. Combine the flour, nutritional yeast, dehydrated onion, garlic powder, ground flaxseed and sea salt together in a medium mixing bowl.

Add the oil and water and mix until combined.

Get your hands in there to knead the ingredients together to form a ball of dough.

Divide the dough into three equal balls.

Roll out each ball of dough into a large rectangular shape onto a sheet of parchment paper. You want to roll it fairly thin (about 2 mm) so that the crackers will be nice and crispy. The first few batches we made weren’t rolled out thin enough, resulting in a not so crispy cracker. The thinner, the better!

Cut the dough with a pizza cutter into long strips and then again across to make square shaped crackers, whatever size you like. We made some larger and some smaller squares.

You could also use cookie cutters to make different shaped crackers if you want. We did that with one batch too. Kesa wanted flowers and circles.

Brush the crackers with the garlic salt oil.

Place the parchment paper with the cut crackers on it onto a baking sheet and into the oven to bake for 12-15 minutes, until lightly browned. The edges will cook quicker too, so you can turn your baking sheet vertically halfway throughout the baking time to help ensure that they don’t brown too much. We liked the crispy browned edges though. The thinner the crackers, the faster they cook so be sure to watch them carefully.

Allow to cool completely and become more crisp before removing from the pan and eating. Store in an airtight container.

These were so much fun! 🙂

And so delicious too!

I can’t wait to try out more flavors of crackers. I’m thinking graham crackers and animal crackers would also be fun for the kids.

And by the kids, I mean me. Seriously, I think crackers are my new addiction. They are so easy to make!

I am in love. 🙂

15 thoughts on “Crispy Whole Wheat Onion and Garlic Crackers

  1. Amazing! It’s so hard to find crackers without milk in them! thurstons gonna love these! And I will too! Can’t wait to make them!

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    • I don’t know. lol. It isn’t easy! 🙂 I do love to cook, bake and blog though so I always find time to do the things that I love even if I have to type my blog posts with one hand while I feed my baby (which is how 99% of them are created).

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  3. Can’t wait to try these! And you do make it look so easy. Which is half of what inspires me to even give your recipes a try, so thank you for that.

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  4. I am addicted to these crackers and your red pepper hummus. Seriously addicted. I will probably need a twelve step program to stop eating them.
    I don’t do the olive oil on top of the crackers but they are delicious just the same. I’ve had to make double batches because I eat them with your hummus recipe every day nearly for lunch for the past few months lol. Thanks for the recipes!

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