Zesty Taco Crackers (Printable Version)
Zesty, crunchy homemade crackers with classic Tex-Mex flavors and optional cheddar topping.
# 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 (optional)
13 - 1 tbsp dried oregano
# Method:
01 - Preheat oven to 375°F. Line baking sheet with parchment paper.
02 - In large bowl, whisk together flour, cornmeal, baking powder, chili powder, cumin, smoked paprika, garlic powder, onion powder, and salt until thoroughly blended.
03 - Add olive oil and water to dry mixture. Mix until dough forms. Add additional water teaspoon by teaspoon if dough appears too dry or crumbly.
04 - On lightly floured surface, roll dough to 1/8-inch thickness. Ensure even thickness for uniform baking.
05 - Using knife or pizza cutter, slice dough into 1-inch squares. Alternatively, use small cookie cutter for custom shapes.
06 - Transfer crackers to prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if desired.
07 - Bake for 12-15 minutes until edges turn golden brown and crackers feel firm to touch. Let cool on baking sheet for 5 minutes.
08 - Transfer crackers to wire rack to cool completely. Store in airtight container up to one week.
# Expert Tricks:
01 -
- They deliver that craveable taco seasoning punch in every satisfying crunch
- Mixing the dough takes literally five minutes, but people think you worked all day
- The seasoning blend hits every umami note without being overwhelming
02 -
- Thinner crackers bake faster and crunch harder, while thicker ones stay slightly tender
- The dough should feel like soft Play-Doh, not sticky or crumbly
- These actually taste better the next day as the spices have time to meld
03 -
- Let the dough rest for 10 minutes before rolling to prevent shrinking
- Double the batch now because they will disappear faster than you expect