Making your own artisan crackers is extremely easy, and so delicious that they're well worth the effort! Wrap them up in a clear bag tied with a pretty ribbon for a food gift that is sure to impress any cheese lover!
Poking your crackers with a fork before cooking is optional. Either way you get a crisp cracker. Be sure to roll the dough as thin as possible. You can use sesame seeds instead of chia seeds, if you prefer.
Best crackers I have had; better than anything I can buy. We topped ours with an egg wash and rosemary & sea salt. Some times for easier preparation. We cut parchment paper to the exact size of the baking tray, then rolled the dough between the parchment and freezer paper, enabling us to get the dough thinner. The parchment was slid onto the baking tray without the freezer paper. Finally, we perforated the sheet of dough, so that the crackers broke apart perfectly when they were done baking. - 17 Oct 2015 (Review from Allrecipes US | Canada)
My family really loved these crackers, I did not have dried Chipotle powder, but I did have smoked Paprika and used it instead. Very savory crackers!! I made them about a month ago, everyone who tried them liked them! They made a large canister full. I will use this recipe again today & possibly make a few variations & update my results! Thank you Jennifer Ranger for a wonderful Homemade Cracker recipe! - 24 May 2015 (Review from Allrecipes US | Canada)
I didn't have all of the ingredients that were used so I subbed in a few items . the crackers were delicious. Left to rest too long, the dough became more elastic and tried to shrink back on itself when I was rolling it out, but I made it work. I found that cutting them into the size I wanted the crackers to be worked better for me than just piercing the dough sheet with a fork. - 08 Jun 2016 (Review from Allrecipes US | Canada)