Zesty Taco Crackers (Printable)
Crunchy Tex-Mex spiced crackers with cornmeal and chili powder, ready in 30 minutes.
# 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
# How-To Steps:
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 the dry mixture. Mix until dough forms, adding additional water if needed.
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.
06 - Transfer crackers to prepared baking sheet. Sprinkle with shredded cheddar cheese and dried oregano if desired.
07 - Bake for 12-15 minutes until golden and crisp. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
08 - Store in an airtight container for up to one week.
# Expert Tips:
01 -
- These disappear faster than you can bake them, so you might want to double the batch
- The spice blend hits that perfect taco spot without being overwhelming
- They stay crunchy for days, making them perfect for weekday snacking
02 -
- Rolling the dough unevenly means some crackers will burn while others stay soft, so take your time making it uniform
- These continue to crisp as they cool, so do not be alarmed if they feel slightly soft right out of the oven
03 -
- Use a ruler or rolling pin guides to get the thickness perfectly even every time
- Freeze the dough for 10 minutes before rolling if it feels too soft or sticky