Zesty Taco Crackers (Print Version)
Crunchy, zesty crackers inspired by classic taco flavors—easy to make and perfect for snacking.
# What You'll 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
# How-To Steps:
01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - Whisk together flour, cornmeal, baking powder, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt in a large bowl.
03 - Add olive oil and water to the dry mixture. Mix until dough forms, adding additional water by teaspoon if too dry.
04 - Roll out dough on lightly floured surface to 1/8-inch thickness.
05 - Cut dough into 1-inch squares using knife or pizza cutter, or use small cookie cutter for shapes.
06 - Transfer crackers to prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if desired.
07 - Bake for 12-15 minutes until golden and crisp. Cool on baking sheet for 5 minutes before transferring to wire rack.
08 - Store in airtight container for up to one week.
# Expert Tips:
01 -
- The dough comes together in literally five minutes with zero fancy equipment
- They somehow taste even better than anything from a store and you can customize the spice level
02 -
- Rolling the dough evenly is the secret to uniform baking. Thick spots will stay soft while thin ones burn.
- The crackers continue crisping as they cool, so do not worry if they seem slightly soft right out of the oven.
03 -
- For extra crispy crackers, let the rolled dough chill in the fridge for 15 minutes before cutting and baking.
- If the edges are browning too quickly, tent the baking sheet loosely with foil for the last few minutes.