It seems impossible to find palm-oil free crackers so I went in search of an easy recipe to make my own. The one below only requires 4 ingredients (plus water) and couldn’t be simpler to make.
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How to make Delicious Palm Oil-free Homemade Crackers
- 250g all-purpose flour, or a mix of all-purpose and whole grain flours
- 1 teaspoons sugar
- 1 teaspoons salt
- 2 tablespoons extra-virgin olive oil
- 1/2 cup water
- Optional topping: 1 tablespoon sesame seeds, 1 tablespoon fennel seeds, 1 tablespoon poppy seeds, 1 teaspoon sea salt
- Heat the oven to 230°C / 450°F.
- Sprinkle a baking sheet with flour and set aside.
- Mix dry ingredients together in a bowl.
- Add the oil and water to the flour mixture and stir until a soft, sticky dough is formed. If a lot of loose flour remains in the bottom of the bowl and the surface of the dough, add more water a tablespoon at a time until all the flour is incorporated.
- Working from the centre of the dough out, roll the dough into a rectangle roughly 3mm thick. If the dough starts to shrink back as you roll it, let it rest, uncovered, for 5 minutes and then continue rolling.
- Using a pizza cutter or a sharp knife, cut the dough into individual crackers.
- Transfer the crackers to the baking sheet. Prick each cracker with the tines of a fork to prevent them from puffing during baking.
- Brush the surface of the dough with olive oil.
- Optional: combine the seeds in a small bowl and sprinkle seeds evenly over the surface of the dough)
- Bake the crackers in the oven for 12-15 minutes, until the edges are browned. Thinner crackers will bake more quickly than thicker ones; you can remove the crackers as they brown to your liking and continue baking the rest.
- Transfer the baked crackers to a wire rack to cool completely. The crackers will crisp further as they cool.
- Unfortunately these crackers don’t keep crisp overnight so they’re best eaten on the day of making. If you can’t manage to do this you can re-crisp them by laying them on a baking sheet and putting them in a 350°F oven for a few minutes.
You can double this recipe very easily to make more crackers and a photo tutorial for this recipe is available on Kitchn.com
More Staple Food Recipes
You can find some more of my staple food recipes here
7 thoughts on “Easy Delicious Palm Oil-free Homemade Crackers”
Great. I will definitely be trying these out
Good on you. Let me know how you get on. I should say that if they get overcooked then can be as hard as rocks. I find best to slightly undercook if anything and then you can always recrisp them in the oven as required.
Thanks Elaine, with palm oil “fatbergs” washing up on British beaches (said to be dangerous for dogs – no mention of effect on humans) it’s very useful to have an alternative and one that you’ve found easy enough to make. Have shared it on Facebook, thank you.
Gosh, didn’t hear about those fatbergs. How gross! Thanks so much for sharing.