Oh what an interesting morning! Yesterday I woke up with every intention of making these homemade wheat thins, blogging about them, eating them and sharing them with the world. Well, having just hit my 38 week mark of pregnancy, my body had other plans. I got about halfway through the process when an overwhelming flu-like feeling came over me putting me out for most of the morning and afternoon (I’ll spare you the details). Being that this is my first pregnancy I had high hopes that this meant it was “go time” for baby girl to come out, but sadly nothing further progressed.
So there I sat still very pregnant and uncomfortable nomming on some wheat thins writing a day late post. Such is life.
Crackers are expensive. My husband Chet is a crazy Cheez-it addict (Duos Parmesan & White Cheddar..because two cheeses in one! Duh!) He usually only buys them when they’re on sale because otherwise they’re like $5+ a box which is just insanity. What am I buying these from Nordstrom? I know there’s nothing organic or natural about them so it can’t be the high quality ingredients list that’s pushing the price tag, so what gives? And it’s not just Cheez-its. Crackers, chips, pretzels and now even popcorn are all boasting absurd price tags for their non-nutritional high sodium contents. We can do better and it starts in your kitchen.
Making homemade wheat thins is fast and simple. With only a handful of ingredients and a short baking time, you’ll be chowing down on these cheap little gems in less than 30 minutes. And don’t worry if you don’t have a fancy food processor, I used my hands and had no problems.
*Side thought: I have a Vitamix which I love dearly, but lately I’ve found that it royally blows when it comes to making any kind of thick dough or batter. You have to plunge the crap out of whatever your mixing, stop it, scrape, turn on, plunge, then it’s a nightmare to get it all out of the pitcher. I’m thinking it’s time to invest in a food processor. Anyone else found the need to have both??
Okay so you’ve made your dough with your bare hands or food processor. Bravo. Now you need to flour up a flat surface and roll out your dough (half at a time) as thin as you can get it without becoming transparent. I thought mine was pretty thin, but after baking I noticed I could’ve made mine even thinner so don’t be shy with that rolling pin. The thinner the crispier and the crispier the better!
After all these are homemade wheat thins, not wheat kinda thick and chunkys.
Once you’ve rolled out your dough super thin, use a knife to cut it into 1 1/2″ squares. Or don’t be so boring and cut out fun shapes with a small cookie cutter! You’ll have some awkward edges leftover, so just combine these, re-roll and cut again. Do the same with the other half of the dough, then place the squares (or bunnies, stars, triangles, whatever) on a baking sheet lined with a silicone mat or parchment paper. Sprinkle with salt and/or any other spices you like and bake!
The thinner the dough the shorter the baking time so keep your little eye on that oven. Once done, allow to completely cool for maximum crisp, then snack away!
What to Bring to the Store
In order to reduce your packaging waste and earn yourself a 5 out of 5 on the waste meter, bring the following reusables with you to the store:
- 1-2 reusable bulk bags for your flour and/or sugar if you don’t already have them on hand
- 1 reusable bulk spice bag for your paprika (if not on hand)
If you want to be INSANELY green, you could even make your butter from scratch! Also super simple to do. Oh, and remember your reusable grocery bag!
This homemade wheat thins recipe gets a 5 out of 5 on the waste meter because most ingredients are found in bulk and you only have to toss a half of a butter wrapper. Plus, you’re saving yourself a lot more packaging if you’d bought them pre-made at the store. Here’s what to do:
Trash: Butter Wrapper.
- 1 1/4 cups whole wheat flour
- 1 1/2 tbsp sugar
- 1/2 tsp kosher salt (+ more for on top)
- 1/4 tsp paprika
- 4 tbsp unsalted butter, cold, cut into small pieces
- 1/4 cup water
- Preheat the oven to 400 degrees.
- In a large bowl or food processor add all ingredients, except the water. If using a food processor, pulse until butter is incorporated. If using your hands or pastry blender, blend into a cornmeal consistency. Slowly add in the to the food processor until the dough forms. Do the same if using your hands, then mold into a ball.
- Cut the dough in half. Flour a flat surface and roll half of the dough out until it is very very thin. The thinner you get the dough, the crispier the crackers will be. Using a knife, cut the dough into 1 1/2 inch squares. Squares don't have to be perfect, but any outside dough can be re-rolled and cut. Do the same with the other half of the dough.
- Place the squares on a baking sheet lined with a silpat mat or parchment paper. They don't spread so you can place them close together. Sprinkle with additional salt.
- Bake for 5-10 minutes, depending on the thickness of the dough. The thinner the dough, the quicker they will cook, so monitor them carefully.
- Remove from oven and let cool completely on a wire rack or cutting board. Store in an airtight container on the counter or in a cupboard.
- You can add additional spices to this recipe like black pepper, rosemary, garlic salt, vinegar, etc. to match the flavor you love!