Mexican Crackers Recipe

5 from 1 vote

These homemade Mexican crackers are crispy, buttery, and packed with chili, cumin, and smoky flavor. Ready in just 20 minutes, they’re the perfect from-scratch snack for dips, soups, and charcuterie boards. Once you try these easy spiced crackers, you’ll never go back to store-bought!

Prep Time5

Cook Time10

Total Time15

Course: Snack

Cuisine: American

Keyword: Homemade Mexican crackers, Mexican crackeres, Mexican crackers recipe

Servings: servings

Calories: 262kcal

Author: Melissa Norris

Cost: Varies

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
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika regular paprika works as well
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

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 Mexican 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.
Time Saver	Use 2 ¼ teaspoons of this DIY taco seasoning in place of the various seasonings in this recipe.

Serving Suggestions:

These Mexican crackers are incredibly versatile and pair well with many foods.

Serve them with:

Fermented salsa or pico de gallo
Guacamole
Taco soup or this Instant Pot chili recipe
Bean dip
Packed in lunchboxes or as an afternoon snack
A crunchy topping crumbled over a taco salad

Storage Instructions:

Once completely cooled, store your Mexican crackers in an airtight container.

Room Temperature: Store in a sealed container for up to 5 days.

Freezer: The dough can be wrapped tightly and frozen for up to 3 months. Thaw in the refrigerator before rolling and baking.

If the crackers soften slightly during storage, simply place them back in a 300°F oven for 3 to 5 minutes to crisp them again.

Nutrition