Taco Crackers (Printable Version)

Crunchy homemade crackers with taco seasoning—perfect snack in 30 minutes.

# What You'll Need:

→ Dry Ingredients

01 - 1 cup all-purpose flour
02 - 1/2 cup fine cornmeal
03 - 1 teaspoon baking powder
04 - 1 teaspoon chili powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon onion powder
09 - 1/2 teaspoon salt

→ Wet Ingredients

10 - 1/4 cup olive oil
11 - 1/3 cup water

→ Topping

12 - 1/4 cup shredded cheddar cheese
13 - 1 tablespoon dried oregano

# Step-by-Step:

01 - Preheat oven to 375°F and 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 dry mixture. Mix until dough forms, adding additional water 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 or use 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
08 - Let cool on baking sheet for 5 minutes before transferring to wire rack. Store in airtight container for up to one week

# Expert Advice:

01 -
  • The spices create that addictive taco flavor without any meat
  • They stay crispy for days, making them perfect for meal prep
  • You probably have everything in your pantry right now
02 -
  • The dough might seem dry at first, but resist adding too much water or the crackers will be tough
  • They crisp up as they cool, so do not worry if they seem slightly soft right out of the oven
  • Uneven thickness means some will burn while others stay soft, so roll carefully
03 -
  • Use a ruler when rolling to ensure even thickness for consistent baking
  • Space them evenly on the pan so edges crisp up instead of steaming

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