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 your 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 very 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)
These homemade Sesame Crackers are thin & crispy, and I highly recommend serving them with hummus, because it's such a match made in heaven.
How to make crackers
As always, you will find the whole recipe with measurements in the box below but I want to give you an overview of the key ingredients, variations, and the process with step-by-step photos first.
The ingredients
You will need:
- all-purpose wheat flour (you can make gluten-free crackers with chickpea flour but I haven't tried other gf flours)
- baking powder
- salt
- white sesame seeds
- black sesame seeds (if you only have white sesame seeds, you can add just more of them)
- olive oil
- water
The basic steps
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!
- Golden Turmeric Crackers
- Za'atar Crackers
- Gluten-Free Chickpea Crackers
- Rosemary Crackers
- Spinach & Sesame Crackers
- 10 Easy Vegan Cracker Recipes
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
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!
Ingredients
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking powder
- 3 teaspoons black sesame seeds
- 3 teaspoons white sesame seeds
- ½ teaspoon salt
- 1 teaspoon olive oil
- ⅓ cup water + more if needed
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
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
Arr Dee says
What is all purpose flour? All I have is plain or self raising.
Bianca says
all-purpose flour is plain wheat flour :)
Judith says
Great recipe! These crackers have become a staple in my cupboard. My latest versions are sesame w/korean pepper flakes & sesame with cumin powder. :))