11 homemade crackers

Herbed Tuscan Rosemary Flats

Tracing its roots back to the sun-drenched hills of Tuscany, these rosemary-infused crackers capture the essence of Mediterranean simplicity. Traditionally made during the olive harvest to sample the year's fresh oil, they have evolved from a humble peasant snack into a sophisticated accompaniment for fine cheeses. The key to their distinct flavor lies in the marriage of aromatic woody herbs and high-quality fats. This recipe focuses on the delicate balance between the crunch of the crumb and the silkiness of the olive oil. By using fresh rosemary rather than dried, you unlock volatile oils that permeate the dough during the baking process, creating a sensory experience that begins long before the first bite is taken. It is a testament to how four or five simple ingredients can transform into something truly extraordinary through proper technique. The dough should be handled with care to ensure the final product remains light rather than dense.

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon sea salt
• 2/3 cup warm water
• 1/3 cup extra virgin olive oil
• Extra sea salt for sprinkling

Directions

1. 1

   1. Begin by preheating your oven to 400 degrees Fahrenheit and lining two large baking sheets with parchment paper to ensure even heat distribution and prevent sticking.

2. 2

   2. In a large mixing bowl, whisk together the flour, finely chopped rosemary, and sea salt until the herbs are evenly dispersed throughout the dry mixture to prevent clumping.

3. 3

   3. Create a well in the center of the flour and pour in the warm water and olive oil, then use a wooden spoon to stir until a shaggy dough begins to form and the liquid is absorbed.

4. 4

   4. Turn the dough out onto a lightly floured surface and knead it gently for about 3 to 5 minutes until it becomes smooth and elastic, which develops the gluten just enough for a crisp snap.

5. 5

   5. Divide the dough into four equal portions and let them rest covered with a damp cloth for 15 minutes to relax the gluten, making the rolling process much easier and preventing shrinkage.

6. 6

   6. Using a heavy rolling pin, roll each portion out as thin as possible, aiming for a thickness of about one-sixteenth of an inch to achieve that signature cracker crunch.

7. 7

   7. Carefully transfer the rolled dough to the prepared baking sheets and prick the entire surface with a fork to prevent large bubbles from forming during the bake.

8. 8

   8. Lightly brush the tops with a tiny bit of water or oil and sprinkle with additional sea salt before sliding them into the oven for a professional finish.

9. 9

   9. Bake for 10 to 12 minutes, rotating the pans halfway through, until the edges are golden brown and the centers are firm to the touch.

10. 10

    10. Allow the crackers to cool completely on a wire rack before breaking them into rustic, irregular shards for serving.

Golden Sharp Cheddar Pennies

Cheddar Pennies are a staple of Southern hospitality, often served at garden parties and holiday gatherings. These savory shortbread-style crackers are known for their melt-in-your-mouth texture and sharp, cheesy bite. The secret to a perfect penny is using the sharpest cheddar available, as the fat content and flavor profile of the cheese define the entire cracker. Historically, these were made using leftover cheese scraps, but they have become a deliberate delicacy in modern Southern cuisine. The addition of a hint of cayenne pepper provides a subtle back-end heat that cuts through the richness of the butter and cheese. This recipe produces a cracker that is crumbly yet sturdy enough to hold a dollop of pimento cheese or a simple slice of apple. It is important to keep the dough cold throughout the process to ensure a flaky, biscuit-like texture that resists becoming greasy.

Ingredients

• 8 ounces sharp cheddar cheese, grated
• 1/2 cup unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons cold water

Directions

1. 1

   1. Grate the cheddar cheese using the fine holes of a box grater to ensure it integrates seamlessly into the butter without leaving large oily pockets.

2. 2

   2. In a stand mixer fitted with a paddle attachment, cream together the softened butter and grated cheese until the mixture is uniform and bright orange.

3. 3

   3. Sift the flour, salt, and cayenne pepper together in a separate bowl to remove any lumps and ensure the spice is evenly distributed.

4. 4

   4. With the mixer on low speed, gradually add the flour mixture to the cheese base until the dough looks like coarse crumbs.

5. 5

   5. Add the cold water one tablespoon at a time, mixing just until the dough begins to clump together into a cohesive ball.

6. 6

   6. Turn the dough onto a piece of plastic wrap and shape it into a log about two inches in diameter, then roll it tightly and chill in the refrigerator for at least two hours.

7. 7

   7. Preheat your oven to 350 degrees Fahrenheit and line your baking sheets with silicone mats or parchment paper.

8. 8

   8. Using a sharp knife, slice the chilled log into rounds that are roughly one-eighth of an inch thick and place them on the sheets.

9. 9

   9. Bake for 12 to 15 minutes or until the edges are slightly browned and the crackers feel firm; they will crisp up further as they cool.

10. 10

    10. Let the pennies cool on the baking sheet for five minutes before moving them to a rack, as they are very fragile while hot.

Ancient Grain Sesame Lavash

Lavash is one of the oldest forms of bread, originating in the Caucasus and spread throughout the Middle East. While traditionally a soft flatbread, the cracker version provides a sturdy, crunchy platform for dips like hummus and baba ganoush. This recipe uses a blend of flours to mimic the rustic texture of ancient grains, providing a nutty depth that complements the toasted sesame seeds. The beauty of lavash lies in its large, irregular sheets that are meant to be snapped apart by hand, encouraging a communal eating experience. The dough is slightly leavened, which creates tiny air pockets that contribute to a lighter bite compared to unleavened crackers. It is a versatile canvas that can be seasoned with anything from za'atar to simple sea salt. Mastering the stretch of the dough is the most important skill here, as a thinner dough yields a more professional, crystalline crunch.

Ingredients

• 1 1/2 cups bread flour
• 1/2 cup whole wheat flour
• 1 teaspoon honey
• 1 teaspoon active dry yeast
• 3/4 cup warm water
• 2 tablespoons olive oil
• 1/4 cup toasted sesame seeds

Directions

1. 1

   1. Dissolve the yeast and honey in warm water and let it sit for about 10 minutes until a foamy head develops, indicating the yeast is active.

2. 2

   2. Combine the bread flour, whole wheat flour, and a pinch of salt in a large bowl, making a hole in the center for the liquids.

3. 3

   3. Pour the yeast mixture and olive oil into the well and stir from the center outwards until a soft dough forms.

4. 4

   4. Knead the dough on a floured surface for 8 minutes until it is very smooth and elastic, then place it in an oiled bowl to rise for one hour.

5. 5

   5. Punch down the risen dough and divide it into six small balls, allowing them to rest for 10 minutes to make rolling easier.

6. 6

   6. Roll each ball out on a piece of parchment paper until it is paper-thin and almost translucent, forming long oval or rectangular shapes.

7. 7

   7. Brush the surface lightly with water and sprinkle generously with toasted sesame seeds, pressing them lightly into the dough so they stick.

8. 8

   8. Transfer the parchment directly onto a preheated baking stone or inverted baking sheet in a 425-degree oven.

9. 9

   9. Bake for 5 to 8 minutes, watching closely as the thin dough can go from golden to burnt very quickly.

10. 10

    10. Remove the sheets from the oven when they are speckled with brown and let them cool completely before snapping into large shards.

Artisan Sourdough Herb Crisps

In the world of zero-waste baking, the sourdough discard cracker is king. This recipe transforms the tangy, fermented byproduct of bread making into a gourmet snack that rivals any high-end store brand. The acidity of the sourdough starter provides a natural leavening and a complex flavor profile that pairs beautifully with dried herbs like thyme and oregano. Because the starter already contains flour and water, the additional ingredients serve primarily to add fat for crispness and flavor for depth. These crackers are known for their characteristic bubbly surface and a distinct tang that lingers on the palate. They are an excellent way to practice dough hydration management, as the consistency of starters can vary significantly. Learning to adjust the flour content based on the wetness of your discard is a vital skill for any home fermenter.

Ingredients

• 1 cup sourdough starter discard
• 1/4 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1 tablespoon dried herbes de Provence
• Coarse salt for topping

Directions

1. 1

   1. In a medium bowl, combine your sourdough discard with the melted butter, stirring until the fat is fully emulsified into the starter.

2. 2

   2. Add the flour, salt, and dried herbs to the bowl and mix with a spatula until a stiff, slightly tacky dough forms.

3. 3

   3. Divide the dough into two equal halves and wrap them in plastic, then refrigerate for at least 30 minutes to allow the flour to fully hydrate.

4. 4

   4. Preheat your oven to 350 degrees Fahrenheit and prepare two sheets of parchment paper the size of your baking sheets.

5. 5

   5. Place one piece of dough on the parchment and cover with another piece of parchment, then roll it out until it covers the entire area of the paper.

6. 6

   6. Remove the top layer of parchment and use a pizza cutter or sharp knife to score the dough into 1-inch squares or rectangles.

7. 7

   7. Prick each square with a fork to ensure even rising and sprinkle with a little extra coarse salt for texture.

8. 8

   8. Slide the parchment onto a baking sheet and bake for 20 to 25 minutes, or until the crackers are deeply golden and hard.

9. 9

   9. If the outer crackers brown faster than the inner ones, remove the brown ones and return the rest to the oven for a few more minutes.

10. 10

    10. Cool the crackers completely on the pan; they will snap perfectly along the score lines once they have reached room temperature.

Classic British Digestive Rounds

The Digestive biscuit is a British institution, originally developed in the late 19th century by two Scottish doctors to aid in digestion. While they are often called biscuits, their texture and low sugar content place them firmly in the cracker family for many. They are characterized by the use of coarse whole wheat flour and oatmeal, which gives them a distinctive 'mealy' texture that is both hearty and satisfying. Traditionally, they are served with a cup of tea or used as a base for a sharp cheddar cheese. The flavor is a delicate balance of toasted grain and a subtle hint of sweetness, making them incredibly addictive. This recipe focuses on creating the perfect structural integrity so the cracker can be dunked in hot liquid without immediately disintegrating. It is a masterpiece of Victorian culinary engineering that remains beloved today.

Ingredients

• 1 cup whole wheat flour
• 1 cup rolled oats, pulsed in a blender
• 1/2 cup cold unsalted butter, cubed
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup milk

Directions

1. 1

   1. Pulse your rolled oats in a blender or food processor until they reach the consistency of a coarse flour, but still retain some visible texture.

2. 2

   2. In a large bowl, whisk together the processed oats, whole wheat flour, brown sugar, baking powder, and salt.

3. 3

   3. Add the cold, cubed butter to the dry ingredients and use your fingertips or a pastry cutter to rub it in until the mixture resembles wet sand.

4. 4

   4. Slowly drizzle in the milk while tossing the mixture with a fork until a firm dough begins to come together.

5. 5

   5. Turn the dough onto a lightly floured surface and pat it into a disk, then wrap it and chill for 30 minutes to firm up the butter.

6. 6

   6. Roll the dough out to a quarter-inch thickness; these should be slightly thicker than a standard cracker for that traditional bite.

7. 7

   7. Use a 3-inch circular cookie cutter to stamp out rounds and place them on a parchment-lined baking sheet.

8. 8

   8. Use a skewer or fork to prick a pattern of holes into the top of each round, which is the traditional look for a digestive.

9. 9

   9. Bake at 350 degrees Fahrenheit for 15 to 18 minutes until the edges are firm and the color has darkened slightly to a rich tan.

10. 10

    10. Cool on the tray for 10 minutes to allow the structure to set before transferring to a wire rack to finish cooling.

Fire-Roasted Jalapeno Corn Crackers

Inspired by the bold flavors of the American Southwest, these cornmeal-based crackers offer a satisfying crunch and a spicy kick. The use of cornmeal provides a gritty, rustic texture that contrasts beautifully with the smoothness of the wheat flour. By incorporating finely minced fresh jalapenos, the heat is distributed throughout the dough, while fire-roasting the peppers beforehand can add an optional layer of smokiness. These crackers are the perfect companion for a chunky salsa or a cool lime-infused crema. Historically, corn-based flatbreads have been a staple in the Americas for millennia, and this cracker version adapt those traditions into a modern, snackable format. The key is to achieve a thin enough roll so that the cornmeal crisps up like a chip rather than staying soft like cornbread.

Ingredients

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 large jalapeno, seeded and minced
• 1/4 cup vegetable oil
• 1/2 cup boiling water

Directions

1. 1

   1. In a heat-proof bowl, combine the cornmeal, flour, baking soda, and salt, whisking to ensure the leavening agent is fully incorporated.

2. 2

   2. Add the finely minced jalapeno to the dry mixture, ensuring the pieces are small enough not to tear the dough during the rolling process.

3. 3

   3. Pour the boiling water and vegetable oil into the dry ingredients and stir vigorously with a wooden spoon until a thick, pliable dough forms.

4. 4

   4. Let the dough sit for 10 minutes; the heat from the water will partially cook the cornmeal, making the dough more elastic and easier to work with.

5. 5

   5. Divide the dough into two balls and roll each one between two sheets of parchment paper until it is nearly transparent.

6. 6

   6. Peel off the top layer of parchment and use a fluted pastry wheel to cut the dough into triangles or squares for a decorative edge.

7. 7

   7. Bake at 375 degrees Fahrenheit for 12 to 15 minutes, or until the edges are golden and the centers no longer feel soft.

8. 8

   8. If you prefer a smokier flavor, char the jalapeno over a gas flame before mincing and adding it to the dough.

9. 9

   9. Ensure the crackers are completely dry and brittle before removing them from the oven to prevent them from becoming chewy later.

10. 10

    10. Store in an airtight container immediately once cooled to preserve the crunch of the cornmeal grain.

New York Everything Deli Thins

The 'everything' bagel is a cultural icon of New York City, and these crackers distill that complex flavor profile into a thin, crispy bite. Featuring a savory blend of garlic, onion, poppy seeds, and sesame seeds, these thins are an explosion of texture and taste. The base dough is kept relatively simple to allow the toppings to shine, often incorporating a touch of malt or honey to mimic the flavor of a traditional boiled bagel. These crackers are exceptionally popular for brunch platters, serving as the ideal base for smoked salmon and cream cheese. The challenge in making these at home is ensuring the heavy topping stays attached to the cracker; a light egg wash or water mist is essential. When baked, the aromatic seeds toast and release their oils, creating a smell that is unmistakably deli-inspired.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons olive oil
• 2/3 cup water
• 1 tablespoon each: poppy seeds, sesame seeds, dried minced garlic, dried minced onion

Directions

1. 1

   1. Whisk the flour, sugar, and salt in a large bowl, then stir in the olive oil and water until a stiff dough forms.

2. 2

   2. Knead the dough for 5 minutes until it is smooth, then cover and let it rest for 20 minutes to allow the flour to hydrate.

3. 3

   3. In a small bowl, mix the poppy seeds, sesame seeds, dried garlic, and dried onion to create your 'everything' seasoning blend.

4. 4

   4. Roll the dough out on a lightly floured surface as thin as possible, then brush the entire surface with a light coating of water.

5. 5

   5. Sprinkle the seasoning blend generously over the dough, then roll over it once more with the rolling pin to press the seeds in firmly.

6. 6

   6. Cut the dough into rectangles using a knife or pizza cutter and transfer them to a parchment-lined baking sheet.

7. 7

   7. Bake at 400 degrees Fahrenheit for 10 to 12 minutes, watching carefully to ensure the garlic and onion don't burn, as they can become bitter.

8. 8

   8. The crackers should be golden brown and the seeds should smell toasted and fragrant.

9. 9

   9. Allow them to cool completely on the baking sheet to help the toppings set and the cracker to reach maximum crispness.

10. 10

    10. Serve with a side of scallion cream cheese for the authentic New York Deli experience.

Venetian Garlic and Herb Grissini

Grissini, or Italian breadsticks, originated in the Piedmont region but have variations all across Italy. These thin, crunchy sticks are the elegant cousins of the standard cracker, often served in tall glasses at the center of the table. This Venetian-inspired version is heavily seasoned with garlic and dried Mediterranean herbs, providing a savory punch that pairs perfectly with cured meats like prosciutto. Unlike soft breadsticks, Grissini are baked until they are completely dry throughout, giving them a satisfying snap when broken. The process involves a double-rise and a careful stretching technique that requires patience. The result is a sophisticated, artisanal snack that looks as good as it tastes. They are an excellent project for bakers looking to practice their dough-handling and shaping skills.

Ingredients

• 2 1/2 cups bread flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 tablespoon honey
• 3/4 cup warm water
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 1 tablespoon dried oregano

Directions

1. 1

   1. Combine the flour, yeast, salt, garlic powder, and oregano in the bowl of a stand mixer and whisk to combine.

2. 2

   2. Add the warm water, honey, and olive oil, then knead with the dough hook on medium speed for 7 minutes until the dough is silky and pulls away from the sides.

3. 3

   3. Cover the bowl and let the dough rise in a warm spot for about an hour until it has doubled in size.

4. 4

   4. Gently deflate the dough and roll it out into a large rectangle about half an inch thick on a floured surface.

5. 5

   5. Use a knife to cut the rectangle into thin strips about half an inch wide.

6. 6

   6. Take each strip and gently stretch it from the center outwards until it is about 10 to 12 inches long and very thin.

7. 7

   7. Place the strips on a parchment-lined baking sheet, leaving a small space between each one to allow for air circulation.

8. 8

   8. Let the shaped sticks rest for 15 minutes while you preheat the oven to 375 degrees Fahrenheit.

9. 9

   9. Bake for 15 to 20 minutes, turning them once halfway through, until they are golden brown and sound hollow when tapped.

10. 10

    10. Turn off the oven and crack the door open, leaving the grissini inside for another 10 minutes to ensure they are completely crisp to the core.

Nordic Rye and Caraway Crispbread

Known as Knäckebröd in Sweden, these rye crispbreads have been a staple of Scandinavian diets for over 500 years. Originally baked in large batches and stored on poles near the ceiling, they were designed to last through long, harsh winters. The use of rye flour gives them a deep, earthy flavor and a dense, crunchy texture that is quite different from wheat-based crackers. Caraway seeds are a traditional addition, providing a sharp, anise-like contrast to the sweetness of the rye. These crackers are usually made with a hole in the middle (historically for the storage pole) and are often eaten with butter, smoked fish, or hard-boiled eggs. Making them at home allows you to control the thickness and the level of spice, resulting in a much more flavorful product than the commercial versions.

Ingredients

• 1 1/2 cups rye flour
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon caraway seeds
• 1 teaspoon yeast
• 3/4 cup warm milk
• 4 tablespoons melted butter

Directions

1. 1

   1. Whisk the rye flour, all-purpose flour, salt, sugar, and caraway seeds together in a large mixing bowl.

2. 2

   2. Stir the yeast into the warm milk and let it bloom for 5 minutes before adding the melted butter to the liquid.

3. 3

   3. Pour the liquid into the flour mixture and stir until a stiff, dark dough forms; rye dough is naturally stickier than wheat dough.

4. 4

   4. Knead briefly on a floured surface, then let the dough rest for 30 minutes to allow the rye to absorb the moisture.

5. 5

   5. Roll the dough out on a floured surface to about an eighth of an inch thickness; use a textured rolling pin if you have one for a traditional look.

6. 6

   6. Cut the dough into large circles or rectangles and use a small round cutter to remove a hole from the center of each.

7. 7

   7. Prick the surface heavily with a fork or a 'brödnagg' (a traditional spiked rolling tool) to prevent the dough from rising.

8. 8

   8. Bake at 400 degrees Fahrenheit for 12 to 15 minutes until the edges are dark and the cracker feels rigid.

9. 9

   9. Transfer to a wire rack immediately to ensure the bottom doesn't steam and soften.

10. 10

    10. These crackers actually improve in flavor after a day or two and can be stored for weeks in a dry place.

Old-Fashioned Honey Graham Squares

Graham crackers were invented in 1829 by Sylvester Graham, a Presbyterian minister who believed in the health benefits of whole grains and unsifted flour. While modern commercial versions are often very sweet and processed, a homemade Graham cracker is a revelation of honey, molasses, and toasted wheat. Using 'Graham flour'—a type of coarsely ground whole wheat—is traditional, but a mix of whole wheat and wheat germ can achieve a similar effect. These crackers occupy the space between a cookie and a cracker, with a soft crunch and a lingering spice from the cinnamon. They are the essential component of a s'more, but are equally delicious on their own as a light afternoon snack. The process of chilling and docking the dough is crucial to getting that iconic rectangular shape with the perfect snap.

Ingredients

• 2 cups whole wheat flour
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 cup honey
• 1 tablespoon molasses
• 1/2 cup cold butter, cubed
• 1/4 cup cold water

Directions

1. 1

   1. In a food processor, pulse the flours, sugar, baking soda, salt, and cinnamon until combined.

2. 2

   2. Add the cold cubed butter and pulse until the mixture looks like coarse meal with no large butter chunks remaining.

3. 3

   3. In a small bowl, whisk together the honey, molasses, and water until the honey is fully dissolved.

4. 4

   4. With the processor running, slowly pour in the honey mixture and process just until the dough forms a ball.

5. 5

   5. Wrap the dough in plastic and chill for at least one hour; this is essential as the dough is quite sticky and needs to firm up.

6. 6

   6. Roll the dough out between two sheets of parchment paper to about an eighth of an inch thickness.

7. 7

   7. Use a ruler and a pastry wheel to cut the dough into 2x5 inch rectangles, but do not separate them yet.

8. 8

   8. Use a fork to prick a series of dots along the center of each rectangle for the classic graham cracker look.

9. 9

   9. Bake at 350 degrees Fahrenheit for 15 minutes, then remove from the oven and carefully re-cut along the lines while the dough is still soft.

10. 10

    10. Return to the oven for another 5 minutes to crisp the edges, then cool completely on a rack.

Cracked Black Pepper Water Crackers

The quintessentially minimalist cracker, the water cracker was designed to be a neutral vessel for the most complex of toppings. Originating in the 19th century as a way to preserve bread for long sea voyages, these crackers rely on steam rather than leavening agents to achieve their light, airy structure. Adding freshly cracked black pepper provides a modern twist that cuts through the richness of creamy bries or sharp goat cheeses. These crackers are the ultimate test of a baker's ability to handle dough, as the lack of fat makes them prone to toughness if over-handled. However, when executed correctly, they offer a clean, sharp snap that cleanses the palate between bites of artisanal cheese. They are the definition of culinary elegance through simplicity, proving that water, flour, and heat are all one needs to create a masterpiece. The key to success is rolling the dough until it is almost translucent.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon freshly cracked black pepper
• 3/4 cup cold water
• 1 tablespoon melted butter (optional for shine)

Directions

1. 1

   1. Sift the flour into a chilled bowl and stir in the salt and the coarsest black pepper you can grind to ensure pockets of flavor throughout.

2. 2

   2. Gradually add the cold water while stirring with a fork until the dough just comes together, being careful not to over-hydrate the mixture.

3. 3

   3. Knead the dough on a cool surface for exactly two minutes to build minimal structure then wrap in plastic and chill for 30 minutes to firm up.

4. 4

   4. Roll the dough out until it is translucent and you can see the grain of the wood underneath it to ensure the thinnest possible cracker results.

5. 5

   5. Use a circular cutter to stamp out rounds and place them on a preheated baking stone or heavy sheet pan to maximize the initial heat.

6. 6

   6. Dock each cracker multiple times with a docking tool or fork to ensure they stay flat and crisp rather than puffing up like pita bread.

7. 7

   7. Bake at 425 degrees Fahrenheit for only 5 to 7 minutes until the edges just begin to curl and turn a pale biscuit color.

8. 8

   8. Remove from the oven and immediately move to a cooling rack where the residual heat will finish the drying process without burning the flour.

9. 9

   9. If the crackers feel soft after cooling, return them to a 300-degree oven for 5 minutes to fully dehydrate them for a better snap.

10. 10

    10. Serve these immediately or store in an airtight container with a silica packet to maintain their delicate texture in humid environments.