These homemade sour cream and onion crackers are crisp, savory, and full of that classic tangy onion flavor everyone loves. Each bite bakes up golden and lightly flaky, with a delicate crunch and a hint of honey sweetness that balances the onion and chive seasoning perfectly.
They taste remarkably similar to the store-bought favorite, but with simple pantry ingredients and no preservatives. Sprinkle a little sea salt on top, and you have a homemade cracker that’s just right for snacking, dipping, or adding to a homemade charcuterie board.
If you’ve never made homemade crackers from scratch before, you’ll likely be surprised at how easy they come together. For more variations, try my homemade cheese crackers, spicy (or not) Mexican crackers, guilt-free sweet-and-salty crackers, or herbed Italian crackers.
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Quick Look at This Recipe
- ✅ Recipe Name: Sour Cream and Onion Crackers
- 🕒 Ready In: 25 minutes
- 🍞 Method: Rolled and baked
- 👪 Yield: About 4 servings
- 🍽 Calories: Approximately 260 per serving
- 🥄 Tools: Mixing bowl, pastry cutter, rolling pin, pizza cutter, baking sheet
- 📖 Dietary Info: Vegetarian
- ⭐ Why You’ll Love It: A quick homemade cracker with classic sour cream and onion flavor using simple pantry ingredients.
- 👩🍳 Tip: Roll the dough as thin as possible for the crispiest crackers.
What Makes This Recipe Unique
- Wholesome – Made with simple pantry ingredients, and contains no artificial flavors or preservatives.
- Fast – The dough comes together in just a few minutes.
- Versatile – You can use fresh ground, whole wheat, or all-purpose flour.
- Superior Flavor – They bake quickly and taste far better than store-bought crackers.
Key Ingredients:
A full ingredients list, including measurements, can be found in the recipe card below.
- Flour – You can use freshly milled whole wheat flour, regular whole wheat flour, or all-purpose flour. Freshly milled flour gives the best flavor and nutrition.
- Butter – Butter creates tender layers and helps the crackers bake up crisp and golden.
- Onion and Chives – Provides that classic savory onion flavor and beautiful little green flecks throughout the crackers.
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Recipe Substitutions and Variations
One of the best things about cooking from scratch is the flexibility it offers. Check out my full list of ingredient substitutions for all your baking and cooking needs.
- Dairy-Free – If you prefer, you can substitute 3 tablespoons of olive oil for the butter.
- Gluten-Free – For a gluten-free cracker, swap out wheat flour for your favorite gluten-free flour blend. Just make sure the blend has a binder (such as xanthan gum) so that it holds together as wheat flour would. For more helpful gluten-free info, check out my gluten-free baking tips.
- Add Extra Herbs – Dill, parsley, or garlic powder can be added if you want to experiment with flavor. (Or, try a sprinkle of my DIY ranch seasoning.)
Sour Cream and Onion Cracker Instructions
Step 1: Preheat the oven to 400°F, and measure your flour and seasonings into a large mixing bowl. Using a pastry cutter, cut the butter into the flour until pea-sized pieces form.
Step 2: Add the liquid and honey and mix until just combined.
Step 3: Form the dough into a ball and dump the cracker dough onto a piece of parchment paper or directly onto a baking sheet (I’ve never had issues with my dough sticking). Roll out the dough to about ⅛” thickness.
Step 4: Using a pizza cutter (or knife), cut the crackers into desired shapes. (You can also make the crackers into fancy shapes with cookie cutters.) Sprinkle with optional sea salt. If you didn’t roll the dough on your baking sheet, transfer it now.
Step 5: Bake for 10 minutes at 400°F. After 10 minutes, remove the crackers from the outer edges so they don’t burn and place them on a cooling rack.
Step 6: Return the remaining crackers to the oven and bake for 2-3 minutes, until most are golden brown. Allow the crackers to cool before removing from the pan. They will crisp as they cool.
Recipe Tips
| Detail | Tip |
| Rolling | Though I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness. |
| Cutting | You can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter. |
| Baking | Rolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your sour cream and onion crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes. |
| Cooling | Leave crackers on a baking sheet to cool; they’ll crisp up as they cool. |
Serving Suggestions
These sour cream and onion crackers are incredibly versatile and pair well with many foods.
Serve them with:
- Homemade buttermilk ranch dip.
- Marinated mozzarella cheese balls and charcuterie boards
- Sliced cheddar or Gouda
- Homemade hummus
- Hot spinach and artichoke dip
- Chicken salad or egg salad
- Soup or Instant Pot chili instead of bread
Storage Instructions
Allow the crackers to cool completely before storing.
- Room Temperature – Store in an airtight container for up to 5 days.
- Freezer – Freeze baked crackers in an airtight container for up to 3 months.
- To Re-Crisp – If crackers soften slightly, place them in a 300°F oven for 3 to 5 minutes to crisp them back up.
FAQ’s
Yes, ranch and sour cream go together beautifully because the tangy richness of sour cream enhances the herbs and spices in ranch seasoning.
You can create sour cream and onion flavor by combining onion powder, chives or green onions, and a tangy dairy element like sour cream or cultured dairy flavor.
A mild oil like olive oil, avocado oil, or melted butter works best for crackers because it adds richness without overpowering the flavor.
Home and Hand Made
If you have my book, Home and Hand Made, you’ll recognize this recipe from page 17! If you don’t have my book and are looking for more delicious from-scratch recipes, you’ll want to go snag your copy!
It’s a beautifully updated guide filled with over 100 time-tested recipes, practical tutorials for natural remedies, food preservation, herbal crafting, and simple living wisdom to help you build a home filled with homemade meals and meaningful traditions.
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Did you make these sour cream and onion crackers? If so, please leave a star ⭐ rating in the recipe card below (this really helps me out)… then, snap a photo and tag me on social media @melissaknorris so I can see! I love getting a glimpse of what you all make in your kitchens.
Sour Cream and Onion Crackers Recipe
Equipment
- Mixing Bowl I love these Pyrex measuring cups because the large ones double as mixing bowls!
- Rolling Pin
- Cookie Sheet or a pizza stone
- Pizza Cutter If you don't have a pizza cutter, you can use a sharp knife.
Ingredients
- 1 1/4 cups flour whole wheat, fresh ground, or all-purpose
- 1 teaspoon onion powder
- 1 teaspoon chives minced and dried
- 4 Tablespoons butter
- 1/4 cup water
- 1 Tablespoon honey
- sea salt I love Redmond Real Salt. Use code “Pioneering” for 15% off.
Instructions
- Preheat oven to 400°F.
- Measure flour and seasonings into a large mixing bowl.
- Add cubed butter and cut in with a pastry cutter or two butter knives until it looks like pea-sized clumps.
- Add water and honey, stir until just combined. Pro Tip: A few crumbly or dry pieces are fine, they'll incorporate as you knead the dough together a few times.
- Place the ball of dough on a baking sheet or stone. Roll dough out until it's 1/16th to 1/8th of an inch thick. Pro Tip: Press harder from the center of the dough and lighter as you reach the edges to try and maintain the same thickness throughout.
- Use a pizza cutter and cut into desired shapes.
- Pierce each cracker with the tines of a fork to keep them from puffing up.
- Sprinkle with sea salt or additional seasonings and bake at 400°F for 10 minutes.
- After 10 minutes, remove the outer crackers to keep them from burning and return the rest to continue baking, if needed, for 2-3 minutes.
- Allow the crackers to cool completely on the baking sheet. Once completely cool, transfer to an airtight container and store for up to a week.
Notes
| Detail | Tip |
| Rolling | Though I don’t have issues with my dough sticking, you can always use parchment paper or a lightly floured surface to prevent your dough from sticking. If your dough is too thin, your crackers will burn, but if they are too thick, they won’t be crunchy. Aim to roll your dough to a consistent 1/8 inch thickness. |
| Cutting | You can cut your crackers into any desired shape and size, but for even baking, make sure each batch is uniform in size. To make this step a breeze, use a pizza cutter. |
| Baking | Rolling your dough to a consistent thickness takes time and practice. Until you have mastered this technique, check your homemade crackers for doneness a little bit early. Remove the finished crackers from the baking sheet and bake the remaining crackers for another 2 minutes. |
| Cooling | Leave crackers on a baking sheet to cool; they’ll crisp up as they cool. |
- Homemade buttermilk ranch dip.
- Marinated mozzarella cheese balls and charcuterie boards
- Sliced cheddar or Gouda
- Homemade hummus
- Hot spinach and artichoke dip
- Chicken salad or egg salad
- Soup or chili instead of bread
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked crackers in an airtight container for up to 3 months.
- To Re-Crisp: If crackers soften slightly, place them in a 300°F oven for 3 to 5 minutes to crisp them back up.
These sour cream and onion crackers are absolutely delicious, perfectly crisp, full of flavor, and so easy to make!