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!

Course Snack

Cuisine Vegan

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 225kcal

Author Bianca / Elephantastic Vegan

Ingredients

1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
3 teaspoons black sesame seeds
3 teaspoons white sesame seeds
1/2 teaspoon salt
1 teaspoon olive oil
1/3 cup water + more if needed

US Customary - Metric

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