Zesty Taco Crackers (Print View)
Crispy, seasoned crackers bursting with Tex-Mex flavors.
# Ingredient List:
→ 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 Make:
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.
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 a 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 12-15 minutes, or until golden and crisp. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- They have that perfect restaurant style crunch without any mysterious ingredients
- The spice blend hits all the right taco notes without overwhelming your palate
02 -
- These crackers keep their texture best stored in an airtight container at room temperature for up to a week
- Rolling the dough unevenly will result in some crackers burning while others remain undercooked
03 -
- Let the dough rest for 10 minutes before rolling if it keeps springing back
- Use a ruler as a guide when cutting to ensure evenly sized crackers that bake uniformly