I can’t tell you how glad I am that these crackers taste good. Basically, this is my first day back after a bad case of food poisoning, and my poor taste buds want nothing to do with food.
Naturally, I thought crackers would be a good transition back for me, and I’ve been making crackers for years, so I only had to test 2 variations today. I started with whole wheat flour, but really hated the texture (too dense and thick).
This variation includes a low-gluten combination of potato starch and all-purpose flour for that signature cracker bite. My goal was to choose at least 1 flour that you already have. In my vast experience of cracker baking, it’s important to work with at least 2 types of flour. This is largely for complexity in flavor.
You can make an amazing cracker using oat flour, almond flour, and spelt flour…but I figured, that would be too tall an order for me (and you) considering my low energy levels. I just can’t manage a trip to the store today.
Even if you’ve never made crackers before, you will have success with this recipe if you follow the measurements and roll the dough very thinly. I’m talking no thicker than 1/8″. Bake for 15 minutes and look at them. If they have no color, keep baking (up to 5 minutes). If they are burning around the edges or look golden brown, pull them.
At 1/8″ thick, they take exactly 20 minutes. Since I don’t know how thin your crackers are, there’s no substitute for your judgment. Of course, I tasted one while it was warm, and it was really good. BUT, these crackers taste even better when they have time to cool completely.
If you want to swap out the smoked paprika, please share your results below. My hope is that this recipe will become a useful guide for building your own creations.
Olive Oil Crackers
- 1/2 cup potato starch
- 1/2 cup all-purpose flour
- 1 tbsp nutritional yeast
- 1/4 tsp smoked paprika
- 4 tsp olive oil, extra virgin
- 1 tbsp maple syrup
- 2 1/2 tbsp water
- 1/2 tsp fine sea salt, plus more for sprinkling
- Preheat oven to 350°F.
- Add potato starch, flour, nutritional yeast, and paprika together in a medium bowl and stir with a fork. In a separate small bowl, combine olive oil, maple syrup, water, and salt. Stir vigorously with a fork, then pour into the flour while stirring.
- Squeeze to form into a uniform dough. Place dough in between 2 sheets of parchment paper. Roll out until 1/8” thick (the thinner, the better). Be sure to roll from the middle to the outside so that the edges don’t get too thin.
- Use a knife or pizza cutter to score in a square or diamond pattern. Pierce with a fork to
prevent bubbles from forming and sprinkle generously with salt. Bake on top of a parchment lined baking sheet until golden and crisp,18 – 20 minutes. Cool completely and serve.
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