Are you sick of spending too much on sub-par packaged crackers? Looking for new ways to use the herbs growing on your windowsill? With a little butter, flour and cheese, you can have a jar of your own crackers at the ready whenever that afternoon savory craving takes hold.
The first crackers I ever made at home were Homemade Cheez-It's (recipe below), and they are pretty outrageous. They are also a real crowd pleaser at parties - your guests will be in awe that you made them yourself and you'll chuckle at how easy they were to throw together. What I love about making crackers from home is that you know exactly what is in them (no creepy preservatives or fillers) and they're infinitely customizable. You can add any combination of herbs or spices, grated cheeses, or even cacao nibs and you'll have crackers that are uniquely your own every time.
Try a Recipe:
• Homemade Cheez-Its - Good Food Stories
• Homemade Wheat Thins - Tracy's Culinary Adventures
• Homemade Graham Crackers - Kitchen Konfidance
• Crisp Rosemary Flatbread- Smitten Kitchen
• Homemade Goldfish Crackers - Plan to Eat
• Homemade Ritz Crackers - The Cupcake Project
• Olive Oil Crackers - 101 Cookbooks
• Rosemary Cheese Bites - Good Life Eats
• Sea Salt and Pepper Crackers - Lemon and Anchovies
• Cheese Straws - Homesick Texan
Related: Crispy, Crunchy, Cheesy: Homemade Cheese Crackers
(Image: Emma Christensen)
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Over at Dinner with Julie there is an awesome recipe for homemade Raincoast Crisps! Maybe they are Canadian... but I am SURE there are international versions, and now this homemade one. Amazing!
http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/
These gluten free crackers are a great copycat recipe for the Mary's Gone Crackers line. http://hindycooks.blogspot.com/2012/02/gluten-free-crackers-marys-gone.html
I made parmesan cheddar crackers based on a recipe from saveur for New Year's Eve...so good!
I make crackers all the time from leftover pastry dough. I make a lot of savory pies and tarts. My younger son won't eat the fillings, but if I make the crust into crackers he gobbles them down, so we call them Isaac Crackers. Some have different kinds of flour - ground oats or nuts, lemon zest, black pepper, various herbs.
I made long thin crackers lightly fried in olive oil flavored with smoked gouda and smoked paprika. They're like a vegetarian version of bacon, so I call them "flakin bacon."
For some reason I never even considered making crackers. This is really exciting to me! We buy a lot of crackers.
Actually made those crackers from The Cupcake Project yesterday. Didn't get them quite thin enough, but they still tasted great!
I can buy Raincoast Crisps in Los Angeles and they are wonderful. I would love trying my hand at them! Yum.
Just made some cheese crackers for the first time last week! I didn't roll them quite thin enough (of course) so they were more crunchy than crisp. Flavor was delicious and addicting. My 7-yr old was not a huge fan at first (he was expecting exact cheez-its) but it grew on him and he ate quite a few over the course of 3 nights. It was a fun project to try.
I made these this week and LOVED them - on the first night. After that, they became incredibly chewy and tough. I stored them in a glass container with a lid. Does anyone have any suggestions for keeping the crackers crispy instead of tough?