These vegan Sesame Crackers with black and white sesame seeds are a real crowd-pleaser! Serve them with hummus and you’ll have the perfect finger food for any party!

Homemade crackers are my go-to snack for parties and potlucks. Everyone loves them. They are easy to make. They are quick to make. Perfect!

Sesame crackers are a great source of protein and fiber, making them a healthy option for snacking.

What I love about these crackers is that

they are quick to make (done in 25 minutes max!)
you can prepare them in advance (if you let them cool off completely, then store them in a jar, you can make them even days ahead and they will stay crispy!)
they are totally versatile (you can experiment with different herbs, spices, and seeds,… I will link more cracker recipes below!)
they require only basic staple ingredients (flour, baking powder, sesame seeds, salt, water, oil)

How to make crackers

As always, you will find the full recipe in the recipe box below but I want to give you an overview of the key ingredients and basic steps (with photos!) first.

The ingredients

You will need:

all-purpose wheat flour
baking powder
salt
white sesame seeds
black sesame seeds
olive oil
water

The basic steps

flour, salt, baking powder, sesame seeds in bowl — Step 1: Combine the dry ingredients (flour, baking powder, salt, sesame seeds).

dry ingredients and water and oil — Step 2: Add the wet ingredients (water and oil).

cracker dough in bowl — Step 3: Mix and knead into a dough ball.

rolled out cracker dough — Step 4: Roll the dough out.

cutting crackers — Step 5: Use a pizza cutter to cut the crackers.

crackers on parchment paper — Step 6: Transfer the crackers onto a baking tray.

sesame crackers after baking — Step 7: Bake them at 400°F/200°C for 15 minutes.

Caramelized Onion Hummus — Let them cool off a bit. Then dip them in hummus heaven!

Tips for Making the perfect crackers

The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

Serve them with …

Crackers are the perfect dipping vehicle for all kinds of dips. Here are a couple of my favs!

More Vegan Cracker Recipes you will love!

Love it? Rate it!

You know I LOVE CRACKERS, so I hope you enjoy these as much as I do! If you do give them a try, let me know! I always love hearing your feedback on my recipes. Give them a rating to help other users decide if they are worth trying!

Cheers, Bianca

Crispy Sesame Crackers

Bianca / Elephantastic Vegan

These vegan Sesame Crackers with black and white sesame seeds are a real crowd-pleaser! Serve them with hummus and you’ll have the perfect finger food for any party!

4.50 from 4 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Snack

Cuisine Vegan

Servings people

Calories 225 kcal

Ingredients

Instructions

Preheat the oven to 400°F/200°C.
In a mixing bowl combine flour, baking powder, black and white sesame seeds, and salt. Then add in the olive oil and water. Mix with a large wooden spoon until it comes together and knead with your hand until it’s a smooth dough. Add more flour if the dough is too sticky. Add more water if it’s too crumbly.
On a lightly floured parchment paper, roll out the dough as thin and even as possible. Use more flour if you need to.
Cut the dough with a pizza cutter length- and widthwise into individual crackers. Carefully pull the parchment paper with the crackers onto a baking sheet.
Bake them in the oven for about 15 minutes until they get crispy. Let them cool off a bit before digging in. They're delicious with homemade hummus!

Notes

To store them: Let them cool off completely, then put them in an air-tight jar. This way they should stay crispy and delicious for days!

Tips for making perfect crackers

The consistency of the dough: Flour, water, even altitude matter when making the dough, so it’s best to trust your instincts a bit when making the dough. Add water until you can make a smooth dough. If you’re not sure, it’s best to make it too wet than too dry, you can always work more flour into the dough while rolling out the crackers. A wetter dough is easier to roll out than one that is hard and crumbly.
The cracker thickness: Roll out the dough as thin and as even as possible. This ensures even baking! If they are not thin enough, they will be rather chewy than crispy. The best way to do this is to roll out the dough on a lightly floured parchment paper, cut them, and then carefully pull the parchment paper with the crackers onto the baking sheet. It also helps if you take your time rolling out the dough..sometimes it looks like it doesn’t get any thinner. Then I walk away for one minute and come back..then the dough has relaxed a bit and can be rolled out easier and thinner.
Rolling pin: A proper rolling pin helps a lot with rolling the dough evenly. It works best with a large rolling pin with rotating handles.
Baking times: All ovens are different. Keep a close eye on them if you make them the first time. If a few of them start to puff up a bit, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crispy to the touch.

Nutrition

Calories: 225kcalCarbohydrates: 41gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 391mgPotassium: 142mgFiber: 2gSugar: 0.2gVitamin A: 0.4IUCalcium: 77mgIron: 3mg

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