If you’re like us, any new year goals may have centered on not skimping. Not taking the easy route in life, love, or … the kitchen. That’s why we’re loving this simple recipe from Chalkboard Mag. They give you the confidence (and provide the steps) to making even snacking healthier. Read more, below!

WE’VE FALLEN HARD FOR just about everything (including the gorgeous photos) in Food 52’s cookbook, Food52 Baking: 60 Sensational Treats You Can Pull Off in a Snap. From classics to new favorites, these easy to execute recipes are perfect crowd pleasers for the holidays or any time of year. Ever made crackers like these at home? They’re surprisingly easy and super chic paired with our recent cheese board DIY from HeirloomLA or our walnut hummus from the Superfood Kitchen class!

Yes, those fancy artisan crackers on grocery shelves are delicious, but what the packaging doesn’t tell you is that they’re just as easy to make at home as they are to buy. In the time it would take you to go to the store and pick up a package, you can have wholesome, nutty crackers fresh from the oven. You – or a strong friend – will need to exert some arm power to roll the dough until it’s super thin (cracker-thin, you might say), but the results are worth it: crispy crackers to top with dips and cheeses at your next dinner party – or to eat as a snack to get you through the afternoon.


(Makes 20 fist-sized crackers)

3 1/2 cups all-purpose flour
1 1/2 tsp salt
1 tsp baking powder
1 cup water
2/3 cup olive oil
salt, sesame seeds, herbs or a combination, for topping

1. Preheat the oven to 400°F.
2. In a large bowl, stir together the flour, salt and baking powder. Add the water and olive oil and stir until the dough comes together.
3. Transfer to a 14″ by 17″ rimless baking sheet and knead a few times, then roll out the dough until it is very thin, aiming for 1/4 inch or thinner. Sprinkle evenly with the toppings of your choice, then gently roll with the rolling pin to press the toppings into the dough.
4. Bake for 6 to 8 minutes, depending on thickness, until the edges begin to turn brown. The crackers will crisp as they cool, so keep a close eye on them and take them out just as they begin to brown.
5. Let cool completely before breaking into pieces. If the cooled crackers aren’t as crisp as you’d like them, return them to a warm oven for a few minutes to crisp up.

Still hungry for healthy? Check out Chalkboard’s recipes for this Miracle-Working Mineral Broth, a Roasted Sweet Potato Granola Bowl, and Broccoli Avocado Soup!

Image via Food 52



  1. This is a perfect snack for my 17 month old baby– a lot healthier than store-bought ones. Thank you for the recipe.

  2. This is a great idea! I’m really interested in all the different kinds of crackers one could make via different combinations of herbs.

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