Easy DIY Homemade Crackers
These tiger nut Manchego crackers (with parmesan too) are a game-changer for us. I must admit that Cheez-it crackers were not my go-to snacks until I became pregnant and tried the white cheddar version. These kept me going during quite a few sleepless nights. You know the ones when you are just straight-up uncomfortable and your bladder refuses to empty? Yeah, those! When our first son was born, I didn’t realize how many snacks like these I took advantage of.
With his gluten/grain allergies, having a snack like this wasn’t so simple anymore. Thanks to Pro Home Cooks, we were able to come up with a version that works for us. Check out how we made this snack happen for our sons below.
Why not make an everyday store-bought snack your own, fit for your allergies and your favorite flavor profile? Having a base to start with means that the potential for flavor combinations is endless. You can control what goes in and what stays out! Take these cheesy crackers on the go or snack at home in between meals and chasing after the kids.
Assembling the Crackers
In our version, we use our DIY tiger nut all-purpose flour. See below for how easy and fun making these tiger nut Manchego crackers can be!
- Gather the ingredients. Pulse the cheeses in the food processor on low until crumbled. Add the tiger nut AP flour and spices to the food processor. Pulse until well incorporated
- Add 3 TBS water to the food processor and pulse again on low. A soft dough should start to form. Scoop the dough out onto a parchment-lined baking sheet and shape the dough into a ball with your hands.
- Take a miniature rolling pin or wrap a soda can in parchment paper. Roll out the dough until it’s spread evenly, about ¼ inch thick. Use a pizza slicer or knife to gently cut vertically and then horizontally to form an outline of the crackers. Don’t be too aggressive as the dough will be crumbly. We will cut through the dough after the first round of baking.
This part is optional but you can use a chopstick’s circular end to imprint holes into each cracker if you want the Cheez-it look. It’s fun to poke holes through the dough. If the crackers start to crack a little bit just give them a pinch and try not to worry about forming perfect circles. Make these your own shapes and just have fun!
- Allow the dough to rest for 30 minutes on the baking sheet. In the last ten minutes of the dough’s rest time, preheat the oven to 350℉/ 177℃. Bake dough for 15 minutes. Remove from the oven and allow it to cool enough so that you can continue to handle it. Don’t turn off the oven yet. Use the pizza slicer to cut through the dough and break apart crackers easily.
- Bake crackers for an additional 10 minutes. Remove from the oven and allow the crackers to cool. Enjoy!
Need Help?
Can I use other cheeses?
Use your favorite hard cheeses and spices that you like!
How should these be stored?
Place in an airtight container for up to 5 days.
Can I use other flours?
We haven’t experimented with other flours yet but if you do use another flour, keep in mind that cook times, the amount of flour and liquid, and texture may change.
Tiger Nut Manchego Crackers
Equipment
- Measuring spoons and cups
- Baking sheet lined with parchment paper
- Miniature rolling pin or soda can wrapped in parchment paper
- 1 Chopstick (optional)
Ingredients
- 4 oz Parmesan cheese wedge
- 2.5 oz Manchego cheese wedge
- ¾ Cup Tiger nut all-purpose flour
- ½ tsp Salt
- ¼ tsp Paprika
- ¼ tsp Onion powder
- ¼ tsp Dried thyme
- 3 TBS Water
Instructions
- Gather the ingredients
- Pulse the cheeses in the food processor on low until crumbled
- Add the tiger nut AP flour (linked in details above recipe card) and spices to the food processor. Pulse until well incorporated
- Add 3 TBS water to the food processor and pulse again on low. A soft dough should start to form
- Scoop the dough out onto a parchment-lined baking sheet and shape the dough into a ball with your hands
- Take a miniature rolling pin or wrap a soda can in parchment paper and roll out the dough until it’s spread evenly, about ¼ inch thick
- Use a pizza slicer or knife to gently cut vertically and then horizontally to form an outline of the crackers. Don’t be too aggressive as the dough will be crumbly. We will cut through the dough after the first round of baking
- This part is optional but you can use a chopstick’s circular end to imprint holes into each cracker if you want the Cheez-it look
- Allow the dough to rest for 30 minutes on the baking sheet
- In the last ten minutes of the dough’s rest time, preheat the oven to 350℉/ 177℃.
- Bake dough for 15 minutes
- Remove from the oven and allow it to cool enough so that you can continue to handle it. Don’t turn off the oven yet
- Use the pizza slicer to cut through the dough and break apart crackers easily.
- Bake crackers for an additional 10 minutes
- Remove from the oven and allow the crackers to cool. Enjoy!
How did Your Tiger Nut manchego crackers Come Out?
Drop us a comment down below if you made these!