Taco Crackers Zesty Crunchy Snack (Printable Version)
Crispy homemade crackers with zesty taco seasoning. A crunchy Tex-Mex snack ready in 30 minutes.
# What You 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
13 - 1 tbsp dried oregano
# How-To:
01 - Preheat oven to 375°F. Line baking sheet with parchment paper.
02 - In large bowl, whisk flour, cornmeal, baking powder, chili powder, cumin, smoked paprika, garlic powder, onion powder and salt until well combined.
03 - Add olive oil and water to dry mixture. Mix until dough forms. Add additional water teaspoon by teaspoon if dough is too dry.
04 - On lightly floured surface, roll dough to 1/8-inch thickness.
05 - Using knife or pizza cutter, cut dough into 1-inch squares. Alternatively use small cookie cutter for desired shapes.
06 - Transfer crackers to prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if desired.
07 - Bake for 12 to 15 minutes until golden and crisp. Let cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.
08 - Store in airtight container for up to one week.
# Expert Tips:
01 -
- They deliver that restaurant style salsa flavor without needing any dipping sauce at all
- The dough comes together in minutes and bakes into perfectly crunchable bites
02 -
- The dough should feel like soft playdough, not sticky or crumbly
- These crackers continue crisping as they cool so do not overbake
03 -
- Weighing your flour instead of using cup measurements ensures consistent results every time
- Rotating the baking sheet halfway through baking helps them brown evenly