Zesty Crunchy Taco Crackers (Print)
Crispy homemade crackers with zesty Tex-Mex spices, ready in 30 minutes.
# What You’ll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup fine cornmeal
03 - 1 teaspoon baking powder
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon onion powder
09 - 1/2 teaspoon 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 tablespoon dried oregano
# How To Make:
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 combined.
03 - Add olive oil and water to the dry mixture. Mix until a cohesive dough forms. Add additional water one teaspoon at a time if dough is too dry and crumbly.
04 - On a lightly floured surface, roll out the dough to approximately 1/8-inch thickness.
05 - Using a knife or pizza cutter, cut the dough into 1-inch squares. Alternatively, use a small cookie cutter for custom shapes.
06 - Transfer crackers to the prepared baking sheet. Sprinkle evenly with shredded cheddar cheese and dried oregano if desired.
07 - Bake for 12 to 15 minutes until crackers are golden brown and crisp. Allow to cool on the baking sheet for 5 minutes.
08 - Transfer crackers to a wire rack to cool completely. Store in an airtight container for up to one week.
# Expert Tips:
01 -
- They deliver that intense taco flavor youre craving without the mess of assembling actual tacos
- The dough comes together in minutes and bakes up into something that puts store-bought crackers to absolute shame
02 -
- Roll your dough as evenly as possible, thicker sections will stay soft while thinner ones burn
- The crackers continue crisping as they cool, so dont panic if they seem slightly soft right out of the oven
03 -
- Work quickly once you add the wet ingredients, the dough gets tougher the longer it sits
- Use a ruler or bench scraper as a guide for perfectly uniform squares