Spicy Vegetable Crackers

 

Wonderful crackers for grown ups, that have some zing to them. As Emeral always tells you to take it up a notch and these crackers are up a couple of notches. They are perfect for a grown up snack or fall football tailgate party. You can make them up ahead a few days and seal them up into a container. Of coarse they are easy to make and low cost, also only 10 to 15 calories a cracker. To make these you will have to add a box of Lipton Vegetable soup and parchment paper to your grocery list . So lets get started with this fun baking project.

Spicy Vegetable Crackers

  • 1 package dry vegetable soup (Lipton)
  • 1 teaspoon red crushed pepper flakes
  • 1 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • 2 tablespoons of sugar
  • ½ teaspoon ground red pepper (optional)
  • 1 teaspoon dried oregano
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup shortening
  • ½ cup warm water
  • Coarse salt for tops of the crackers

Mix in food processor using blade by starting with dry ingredients. Pulse a few times to get all the dry ingredients blended. It also helps to chop up the dry soup into smaller pieces. You can also mix this by hand as if you were making pie dough. Add shortening and give a few pulses until the dough looks like sand. Then add the water slowly through the shoot as you pulse the processor until it forms a ball. It is the same technique that you use to make pie dough in the food processor.

Divide the dough into 2 balls. Cover with plastic wrap and let rest for 30 minutes.  This will soften the dry soup vegetables and develope the gluten for easy rolling.

Pre heat oven to 350 degrees. If you don’t have 2 sil-pats for your cookie sheets you can cut parchment paper to fit the inside of 2 cookie sheets.

Remove the parchment paper or sil-pat from cookie sheet to roll the dough out on it. You will be rolling one of the dough balls very thin in the shape of a rectangle on the parchment paper that you will later slip the whole thing back on to the cookie sheet to bake. Try to make the dough as squared up as possible. You will be cutting the crackers with a pizza cutter or a pastry wheel. If you don’t have either a knife will work only be careful not to cut through the paper. Cut the crackers about 1 ½ inch squares in a grid. Sprinkle with some coarse salt and prick the tops of each cracker with a fork 3 times. Now slip the paper or sil-pat back in to the cookie sheet. Repeat the same way for the next ball of dough.

Bake both trays at 350 degrees for 15 minutes.

The crackers will separate and shrink a little while baking. Cool and store in an air-tight container.

This is a inexpensive fun recipe to add to a low budget meal of tuna salad.  You can always leave out the pepper so childern can enjoy them.  A 1/2 teaspoon of chicken-flavored boillon can be added in the place of red pepper for a mild chicken flavored cracker.  Also this makes a nice gift from your kitchen for someone who can’t have cookies over the hollidays.

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26 Comments Add yours

  1. dikkday says:

    You are soooooo very good at this.

    I am amazed! Really.

    Do you do your own pix?

    Amazing.

    No kidding.

    dick

    Like

    1. trkingmomoe says:

      I didn’t see you sneak in the back door. I was over at paradigm giving you an invite. Yes I do my own pictures with a 16 year old digital camera that you can buy now for $15. These are so good. You have to try to make them. They are so easy to do. Mix them up with a fork and roll them out. My oldest grandson just found out that he is gluten intollerent. Now making bread with out wheat flour takes some real skill. I felt like I was back in a lab working again. Real chemistry project.

      Like

  2. I only just started making my own crackers in the past year. It had never occurred to me before that! These look very tasty – and I’d go all out with the spice!

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    1. trkingmomoe says:

      Thanks for stopping by. You will like these even if you keep them mild. But the spice is what the fellows like with beer and cheese.

      Like

  3. Love this recipe and think it would make a great gift. Thanks!!!

    Like

    1. trkingmomoe says:

      Don’t make them too soon before you give them. They tend to get soft in about a week. But you can warm them up again in the oven. Thanks for stopping by. Your peaches was yummy.

      Like

  4. ChgoJohn says:

    I made some crackers for the first time a few weeks ago, a very simple recipe, and was surprised at how easy and tasty they were. I can only imagine how much better yours will taste. These will be perfect for entertaining.

    Like

    1. trkingmomoe says:

      These are fun crackers to make and serve because they have a little kick to them that surprises people. Thanks for commenting.

      Like

  5. I have made my own cornmeal, flour, sugar, molasses, butter, cheese, yogurt, etc…………….. I have never made crackers……..you inspired me.

    Like

    1. trkingmomoe says:

      Well…Mr Tinman you will have to put your chef hat on and change that. They are worth the effort. If you want them a little crisper leave them in the oven a few more minutes. Thanks for adding me in your travels.

      Like

  6. ~flowerchild~ says:

    Momoe! These are awesome! I can make these and control the salt content. OHHHH. I can’t wait to try them this weekend.

    (Hey, we’re having City Chicken for supper tonight. 😉

    Like

    1. trkingmomoe says:

      You can substitute 3 tablespoons of red and green sweet pepper flakes and 2 tablespoons of celery flakes for the soup. I don’t see red and green sweet pepper flakes where I live any more. So I started using the soup mix. I think Lipton makes a low sodium vegetable soup mix. You could also sift some of the salt mixture out of the soup and use only the dried vegetable flakes. Dress it up with some dried herbs that you have on hand. Because it is a cracker I would not use fresh herbs. You will like city chicken. Thanks for stopping in.

      Like

  7. shadeydaze says:

    These sound lovely …I’ll have to look up Liptons soup and see if we have something similar here.

    Like

    1. trkingmomoe says:

      Shady look at the comments before you. You can make substitute of herbs and chicken bouillon. My celery is growing nicely. I started a second one.
      .

      Like

  8. The Incredibly Enthusiastic Girl says:

    Oh my gosh. I can’t wait to try these. My husband and I love cheese and crackers and these would be perfect!
    Thank you for sharing this.

    Like

    1. trkingmomoe says:

      You are more then welcome. They are fun to make.

      Like

  9. petit4chocolatier says:

    You are amazing! And to think I purchase vegetable crackers when there are delicious recipes better than store bought right here on your blog! When you divide the dough, how long do you allow them to rest before rolling them out? Thank you for the recipe!

    Like

    1. trkingmomoe says:

      Long enough to wash my food processor and get the pans ready. I also turned the oven on too, so it would be ready. It would be the usual 30 minutes. Thanks for bringing this up I forgot to put the time in the recipe. It gives the dehidrated soup a chance to soften, I’ll get that edited into the recipe.

      Like

  10. Sheryl says:

    This recipe reminds me of a neighbor we used to have who made wonderful crackers. I think they were similar to this recipe. I going to try it soon.

    Like

    1. trkingmomoe says:

      If you have a food processor it is really easy to do. There are times when I wished I would have asked people for their recipes before they were gone. Thanks for stopping by.

      Like

  11. The Incredibly Enthusiastic Girl says:

    I made these tonight. I had to make some modifications. I don’t use shortening, so I used butter, frozen, and cold water. I didn’t have whole wheat flower, only whole wheat white flour. Lastly, I also didn’t have dry soup mix. I made my own. 1 chicken bouillon cube, 1 tsp each: salt, fresh ground pepper, onion powder, and garlic powder. 2 tsps each: oregano, parsley, and basil. I had to break up the chicken bouillon to get it to mix well.
    The red pepper flakes make them sporadically quite zippy. I love it. they well go so well with some bite-y cheese.
    My crackers aren’t nearly as pretty as yours, but they are yummy. Thanks again for providing this recipe.

    Like

    1. trkingmomoe says:

      That is what makes baking and cooking fun, you are in control of the spices. I am sure you will think of other spice combinations. There is always sun dried tomatoes too, that could be minced or ground up. I am glad you liked them. If you like, rye four can be used in place of wheat flour. Thanks for letting me know you.tried them.

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  12. Yum!! I have never made crackers before. These look really good.

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    1. trkingmomoe says:

      It is easy. It is just like baking cookies. Thanks for stopping in and commenting.

      Like

    1. trkingmomoe says:

      Thanks for the shout out.

      Like

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