Southwestern Homemade Wheat Thins
Similar to store bought crackers but with a southwestern flair, homemade wheat thins are surprisingly easy to make!
I’ve been having fun trying to make lots of store-bought products at home. My new endeavor is wheat thins. These homemade wheat thins are really easy to make, full of great whole wheat flavor, and they even have a fun twist, thanks to my favorite homemade taco seasoning.
I’m somewhat of a snack fanatic. Popcorn always takes first place, with crackers, sweet treats, and popsicles running close behind. I try to give my snacks a healthier twist. For example, I substitute black beans for the butter and eggs in brownies. Sound strange? I promise you won’t be able to tell the difference!
The same goes for these homemade wheat thins. With 100% whole wheat flour and just one and half tablespoons of sugar, these crackers are a bit healthier than their store counterparts, and you can control what’s in them. With two children who have severe food allergies, this is so important to me!
And homemade is much more economical. I’m not sure why a box of crackers can be so pricey. There aren’t very many crackers in a box, either.
About these crackers
Crackers are really pretty simple to make. I’m not sure why everyone doesn’t bake their own. The ingredient list is short and a food processor makes quick work of mixing the dough. Simply roll out the dough in a thin layer, cut into squares (or other shapes, if you feel creative), and bake. It’s that simple. The scraps can be rerolled until all the dough is used.
What’s in these wheat thins?
- Whole wheat flour — so much better for you than processed white flour.
- Sugar — but not very much!
- Taco seasoning — optional, and you could substitute other seasoning to change them up. Ranch seasoning is great!
- Butter — so much better than hydrogenated shortenings.
- Pure vanilla extract — just a tiny bit rounds out the flavor.
- Salt — as much or as little as you like.
Give these crackers a try! I think you’ll be surprised at how easy they are to make, how tasty they are, and how much kids love them!
More homemade snacks
- 1 1/4 cups whole wheat flour, plus additional for rolling out crackers
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon taco seasoning
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 to 1/3 cup water
- 1/4 teaspoon pure vanilla extract
- salt for topping
- Preheat oven to 400 F. Line two baking sheets with parchment paper or Silpat baking sheet.
- Add the flour, sugar and taco seasoning to the bowl of a food processor and pulse to combine. Cut the butter into small pieces and add it to the food processor. Pulse until the mixture resembles coarse sand. Add the water and vanilla and pulse until a smooth dough forms. Add more water if needed for dough to come together. Do not over-process.
- Divide the dough into 4 pieces. Move one piece of dough to your work surface and keep the others covered with a towel to prevent them from dying out.. Lightly flour your work surface and rolling pin and roll the dough into a large rectangle. Roll as thin as possible. Use a pizza cutter to cut the rectangle into squares about 1 to 1 1/2 inches wide.
- Transfer the dough squares to the prepared baking sheets. They won’t spread so they can be placed close together. Sprinkle the squares with salt. Repeat the rolling and cutting process with the other 3 pieces of dough. Stick your scraps under the towel and roll them out for one last batch.
- Bake the crackers until crisp and brown or about 5-10 minutes. Watch closely to prevent burning. Once baked, transfer to a plate to cool.
- Store the crackers in an airtight container.
- Recipe adapted from King Arthur Whole Grain Baking Cookbook.
- Yield may vary depending on how thin/thick you roll the dough and how large you cut the crackers.
Nutrition Information:Yield: 6 Serving Size: 1 of 6
Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 163mgCarbohydrates: 22gFiber: 3gSugar: 3gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.