Zesty Taco Crackers (Printable)
Crunchy homemade crackers with zesty taco seasoning spices.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup fine cornmeal
03 - 1 tsp baking powder
04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/4 tsp onion powder
09 - 1/2 tsp salt
→ Wet Ingredients
10 - 1/4 cup olive oil
11 - 1/3 cup water
→ Topping
12 - 1/4 cup shredded cheddar cheese (optional)
13 - 1 tbsp dried oregano
# Directions:
01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, cornmeal, baking powder, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt until well blended.
03 - Add olive oil and water to the dry mixture. Mix until a dough forms. Add additional water one teaspoon at a time if dough is too dry to come together.
04 - On a lightly floured surface, roll out the dough to 1/8-inch thickness.
05 - Using a knife or pizza cutter, cut the dough into 1-inch squares. Alternatively, use a small cookie cutter to create desired shapes.
06 - Transfer crackers to the prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if using.
07 - Bake for 12-15 minutes until golden brown and crisp. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
08 - Store in an airtight container at room temperature for up to one week.
# Expert Hints:
01 -
- Theyre the kind of snack that disappears from the bowl before you even realize whats happening
- Making your own crackers feels like a kitchen victory that nobody expects but everyone appreciates
02 -
- Rolling the dough too thick is the most common mistake—aim for translucent in places
- They might seem slightly soft when they first come out but crisp up as they cool
03 -
- Letting the dough rest for 10 minutes makes it easier to roll thin
- Use a ruler as a guide if you want perfectly uniform squares