Fun fact: This whole wheat cracker recipe started because I wanted to share the perfect snack for Super Bowl night, which takes place between Sunday, February 3rd and Monday, February 4th.
The Super Bowl, if you didn’t know, is a hugely popular U.S. event that keeps hundreds of millions of viewers glued to their screens.
It’s often said to be the second biggest day for food consumption in the States after Thanksgiving.
Honestly, you don’t need to wait for the Super Bowl to enjoy these crackers. They’re simple, versatile and, most importantly, great all year round.
Whole Wheat Crackers: the perfect snack (also kid-friendly)
Can you imagine how they taste? Crispy, savory and with a little kick if you like spice. These vegan crackers are delightful — truly the ideal snack. I even had some left over while writing this post!
When I was little, my mum’s quickest snacks for my sister and me were bread rolls or crackers. These crackers are perfect for parties like the Super Bowl and, when made mild (skip the chili), are excellent for kids. Serve them with hummus, simple mashed avocado with lemon and salt, or nut butters for a non-salty option (I also have a vegan hazelnut spread recipe if you want a sweet alternative).
For guests, assemble a platter with cheeses (regular and/or vegan), cured meats for non-vegans, dips, honey, and syrups — whatever you prefer.
How to make them (spoiler: it’s very easy)
Making crackers at home is really straightforward — perfect even if you’re not confident in the kitchen. Follow these three simple steps for crunchy, tasty crackers:
1. Combine dry ingredients, add oil and water, then rest
Mix the flours, baking soda and oregano in a bowl. Add the olive oil and then pour warm water gradually, mixing until you get a smooth dough that is slightly tacky but not too sticky. If it’s too wet, add a little flour. Let the dough rest for about 30 minutes at room temperature.
2. Brush with olive oil
After rolling out the dough and cutting the crackers, brush each piece with good extra virgin olive oil — this step is essential for crispness and flavor. Finish with a sprinkle of salt.
3. Bake
Bake until golden and crisp. I baked mine about 20–30 minutes because they were a bit thicker, but if you roll them thin they’ll cook faster — keep an eye on them. Let them cool on a rack to become extra crunchy.
Stored in an airtight container, these crackers stay fresh for several days.
Tip: use a good rolling pin for even results.
CRACKER INTEGRALI
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Ingredients
- 65 gr All-purpose organic flour
- 200 gr Whole wheat organic flour
- half teaspoon Baking soda
- Oregano
- 40 gr Extra virgin olive oil
- 100/110 gr Warm water
- Salt
- Chili flakes (optional)
Instructions
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In a bowl, combine the flours, baking soda, oregano, a pinch of salt and the oil. Mix with your hands.
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Add warm water little by little and knead by hand for a couple of minutes until you have a smooth, slightly tacky dough.
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Let rest at room temperature for 30 minutes.
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Meanwhile, preheat the oven to 200° C (392° F).
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Roll the dough on a floured surface to about 2 mm thickness for thin crackers.
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Cut crackers with a small glass or cookie cutter and poke each piece with a fork. You can also make rectangular crackers.
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Line a baking tray with parchment paper and place the crackers on it.
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Brush each cracker with a little olive oil and sprinkle with salt.
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For a spicy version, add a pinch of chili powder or flakes.
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Bake for 20–30 minutes** or until golden. Let cool — they’ll crisp up as they cool.
**Time depends on thickness. Check often.
If serving to guests:
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Serve with guacamole, hummus, vegan or regular cheese, olives and other favorites to build a tasty platter.
Notes
Don’t forget to try this delicious guacamole…
- Try my super simple guacamole!