Zesty Taco Crackers (Printable)
Crunchy crackers loaded with Tex-Mex spices and topped with cheddar. Easy homemade snack ready in 30 minutes.
# What You Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup fine cornmeal
03 - 1 tsp baking powder
04 - 1 tsp chili powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp garlic powder
08 - 1/4 tsp onion powder
09 - 1/2 tsp 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 tbsp dried oregano
# Steps:
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 blended.
03 - Add the olive oil and water to the dry mixture. Mix until a dough forms. Add a little more water if the dough is too dry.
04 - On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
05 - Using a knife or pizza cutter, cut the dough into 1-inch squares, or use a small cookie cutter for desired shapes.
06 - Transfer crackers to the prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if using.
07 - Bake for 12 to 15 minutes, or until golden and crisp. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
08 - Store in an airtight container for up to one week.
# Expert Advice:
01 -
- They deliver that bold taco flavor in an irresistible crunchy bite that nobody can eat just one of
- The dough comes together in minutes and bakes into the most satisfying homemade snack you'll ever make
02 -
- Rolling the dough evenly is the secret to uniform baking—thin spots will burn before thicker areas crisp up
- These crackers continue to crisp as they cool, so don't worry if they seem slightly soft when you first pull them out
03 -
- Let the dough rest for 10 minutes before rolling if it's fighting back—this relaxes the gluten and makes it easier to work with
- Rotating the baking sheet halfway through baking ensures even browning and prevents edge crackers from burning