All Recipes, Snacks, Takes Time But It's Worth It

Homemade Rosemary Wheat Thins

April 15, 2012
Homemade Wheat Thins

I’m a sucker for snacks! If you put a box of crackers next to me I will eat and eat, especially if there is hummus involved… there is no turning back. I realize this is one of my weaknesses when it comes to eating healthy. There is nothing wrong with eating a few crackers for a snack but when you eat a few more than half of the box… that could be a problem. Take wheat thins for example: There is 230 mg of sodium and 5g of fat and that’s only in 15 crackers!

I decided to take matters into my own hands and see if I could make homemade Wheat Thins and cut down the salt and sugar and preservatives that  a typical box of crackers has. The homemade crackers I made turned out really good! They were crunchy, tasty, didn’t taste so salty, and were excellent with hummus!  Because they were so good I had the same problem- I wanted to eat them all! But I controlled my portions and ate them in moderation… oh and I shared a few with my boyfriend.

The texture and flavor of these crackers are a lot different than your typical wheat thin, but still very delicious.

Olive Oil and Rosemary Wheat Thins

Makes about 1 box of Wheat Thins

Ingredients:

  • 1 cup all purpose white flour
  • 1 cup whole wheat flour
  • 2.5 teaspoons dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon salt, plus a little  more to sprinkle on top if you want
  • 1/2 cup olive oil
  • 1/2 cup warm water
  • Parchment paper

To Do:

  • Preheat your oven to 375 degrees.
  • In a large mixing bowl, stir together the flour, salt and rosemary.
  • Next add the olive oil and water. Mix until everything is combined (If the dough seems ‘wet’, add another tablespoon or two of flour until it holds into a  ball).
  • Knead the dough in the bowl for 2-3 minutes and then set it aside to rest for 5 minutes.
  • Divide the dough into 2 equal pieces. Cut a piece of parchment paper as big as your baking sheet.
  • Here’s a tip: Sprinkle a bit of water on your work surface and press the parchment down flat on top (the water will help the parchment to stay put better. Less sliding = easier rolling).
  • Roll the dough out on the parchment paper into a rectangle of even thickness.
  • Roll it out as thinly as you can!  The crackers will puff slightly and get thicker when baked.
  • Slide the dough covered parchment paper onto your baking sheet and cut it into squares using a pizza cutter or sharp knife. Sprinkle the crackers with a little bit of salt.
  • Do the same with the rest of the dough.

rosemary Wheat thin

  • Bake for 14-16 minutes, or until they are golden and slightly browned around the edges. Make sure you keep an eye on them, they can burn quickly. I have a weird oven that likes to unevenly cook things so I turned the baking sheet around once after about 7 minutes.
  • It will smell SO good in your house while these bake.
  • Once the crackers are done, remove from the oven and let them cool before you dig in.

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2 Comments

  • Reply Caitlin April 16, 2012 at 3:11 am

    These look way better than the boxed version. Do you have an awesome hummus recipe?

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