Zesty Taco Crackers (Print View)
Crunchy seasoned crackers with classic taco spices and optional cheddar topping.
# 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
# Step-by-Step Directions:
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 smooth dough forms. Add additional water 1 teaspoon at a time if dough appears too dry or crumbly.
04 - On a lightly floured surface, roll out the dough to approximately 1/8-inch thickness.
05 - Using a knife or pizza cutter, cut the dough into 1-inch squares. Alternatively, use a small cookie cutter to create desired shapes.
06 - Transfer 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 to 15 minutes, or until crackers are golden brown and crisp. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
08 - Store cooled crackers in an airtight container for up to one week.
# Expert Suggestions:
01 -
- You get that craveable taco seasoning flavor in a crunchy, dippable format that nobody can resist
- The dough comes together in minutes and bakes into 40 crispy bites perfect for unexpected guests
- They stay perfectly crunchy for a whole week, if they last that long in your house
02 -
- Rolling the dough too thick will give you bread like bites instead of crispy crackers, so aim for paper thin consistency
- The crackers continue crisping as they cool, so do not be alarmed if they feel slightly soft coming out of the oven
- If some crackers brown faster than others, remove the dark ones and let the lighter ones bake another minute or two
03 -
- Use a pizza cutter with a ruler to get perfectly uniform squares that look restaurant quality
- Reroll scraps only once to avoid tough crackers, as overworked dough loses its tender texture