My family is full of cracker loving folk! we go through those bad boys like crazy! So, I have been on the look out for a good, healthy cracker. I have been very disappointed! I have really checked every label and all the “healthy” crackers tend to contain soybean oil or sunflower oil and we just don’t buy foods with either of those ingredients. If you’re curious why, try google “vegetable/soybean/sunflower oils and omega 6-omega 3 imbalance” or “why soy is bad for you.” We found a lot of reliable research out there that convinced us to give these things up! Anyways, off my soap box!
I decided that my next step would be to try and make some myself. I first started with thepaleomom’s plantain crackers. The only ingredients are plantains and coconut oil. Healthy, check! Andy and I both love them. My girls, not so much. They weren’t the real crackers according to Lily. And honestly, at 2 weight watchers points per cracker, Andy was the only one even eating them.
I had saved a recipe I found on cupcakeproject and decided to give it a go! It actually doesn’t have too many ingredients and I was surprised at how easy it was! And… drum roll please… they are a HUGE hit! Seriously, nailed the flavor! I think I would’ve gotten better texture if I had made mine thinner. Seriously, when you think they are thin enough, make them thinner. I was afraid to go too thin, but they doubled if not tripled while baking. Still good, though, even though my first batch came out looking more like biscuits than cookies!
I did modify the recipe a little since it wasn’t quite up to par with our standards as far as ingredients go. I linked the website above so you can see the original if you’d like. Here is my version though:
Homemade Ritz Crackers
2 cups all purpose flour
3 tsp baking soda
1 tbs sugar
1 stick salted butter
2 tbs olive oil
2/3 cup water
1. Preheat the oven to 400 degrees. Mix up your dry ingredients in the food processor. Side note: I haven’t gotten my food processor yet and I was able to easily and successfully make these in a bowl with my pastry blender.
2. Add 6 tbs cold butter cut into pats, a few at a time. Pulse to combine.
3. Once that is combined, add olive oil and pulse to combine.
4. Add water a little at a time and pulse to combine. You may not need all the water so definitely DON’T just dump it all in. I didn’t end up using all mine.
5. Roll out dough THINLY. I’d say to roll it to about 1/2 or even 1/3 of what you want your end height to be with the crackers. They will rise a lot. On the cupcakeproject website they mentioned someone used a pasta roller to get it thin an even. It doesn’t have to be perfectly even thickness, they are homemade after all!
6. Cut into shapes and place on a cookie sheet lined with parchment paper.
7. Poke holes in the dough with a fork. Like the tops of ritz crackers. Its really important so that they make properly.
8. Bake at 400 degrees for about 10-15 minutes until just browned.
9. Meanwhile, melt the remaining 2 tbs of butter.
10. Once crackers are done, remove from oven and brush with the melted butter. If you don’t use salted butter (we never even buy unsalted! I just use salted and omit salt in the recipes when it calls for it) make sure and add salt, too at this point.
11. Remove and place on cooling rack! They’ll be soft like biscuits at first, but once they’ll cool they’ll develop a nice crunch!