Zesty Taco Crackers (Printable version)

Crunchy Tex-Mex flavored crackers seasoned with chili, cumin, and smoked paprika. Ideal for gatherings or everyday 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 Prepare:

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 olive oil and water to the dry mixture. Mix until a cohesive dough forms. Add additional water 1 teaspoon at a time if the dough is too dry or crumbly.
04 - On a lightly floured surface, roll out the dough to 1/8-inch thickness. Ensure even thickness for uniform baking.
05 - Using a knife or pizza cutter, cut the dough into 1-inch squares. Alternatively, use a small cookie cutter for desired shapes.
06 - Transfer cut crackers to the prepared baking sheet, leaving slight space between each. Sprinkle with shredded cheddar cheese and dried oregano if desired.
07 - Bake for 12-15 minutes until golden brown and crisp. Crackers should feel firm to the touch.
08 - Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to one week.

# Expert advice:

01 -
  • They bake up in fifteen minutes flat and disappear twice as fast
  • The spice blend hits that perfect taco spot without being overwhelming
  • They somehow taste better after a day of sitting in the tin
02 -
  • Rolling the dough evenly is the difference between crispy and soft spots
  • The crackers continue crisping as they cool, so do not judge them straight from the oven
  • They keep remarkably well but rarely last more than a day in my house
03 -
  • Weighing your flour yields more consistent results than cup measurements
  • Use a pizza cutter for the fastest, most uniform cracker cutting
  • Let the dough rest for ten minutes if it's fighting back while rolling

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