Taco Crackers (Print View)

Crunchy seasoned crackers with classic taco flavors and a golden finish.

# What You'll Need:

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

10 - 1/4 cup olive oil

11 - 1/3 cup water

12 - 1/4 cup shredded cheddar cheese

13 - 1 tbsp dried oregano

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - Whisk together flour, cornmeal, baking powder, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt in a large bowl.

03 - Add olive oil and water to the dry mixture. Mix until dough forms. Add additional water teaspoon by teaspoon if dough is too dry.

04 - On a lightly floured surface, roll dough to 1/8-inch thickness.

05 - Cut dough into 1-inch squares using a knife or pizza cutter. Alternatively, use a small cookie cutter for desired shapes.

06 - Transfer crackers to prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if using.

07 - Bake for 12–15 minutes until golden and crisp. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

08 - Store in an airtight container for up to one week.

01 -

They stay perfectly crunchy for days, making them ideal for advance prep
The seasoning blend hits every comfort food flavor note without being overwhelming
People cannot believe you made them yourself until you show them the empty flour bag

02 -

Rolling the dough evenly is the difference between perfectly crisp crackers and some that are disappointingly soft in the middle
Let them cool completely on the baking sheet before moving them or they might break apart

03 -

If your dough cracks while rolling, let it rest for 5 minutes and try again
The crackers continue crisping as they cool, so do not worry if they seem slightly soft when you first pull them out