Fennel & Sea Salt Crackers
Craft your own incredibly easy and aromatic Fennel & Sea Salt Crackers at home. This recipe yields perfectly crispy, savory snacks with a delightful hint of anise from toasted fennel seeds.
For 6 servings
Preheat your oven to 200°C (400°F). Line two large baking sheets with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, ½ tsp sea salt, and 1 tbsp of the fennel seeds.
Pour in the olive oil and cold water. Mix with a spoon or your hands until a shaggy dough forms. If the dough is too dry, add water 1 teaspoon at a time until it just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface and knead briefly for about 1-2 minutes until smooth. Divide the dough in half.
Place one half of the dough between two sheets of parchment paper. Roll the dough out very thinly, aiming for a thickness of about 1/16 inch (1-2 mm). The thinner you roll, the crispier your crackers will be.
Carefully peel off the top layer of parchment paper. Transfer the bottom parchment paper with the rolled dough onto one of the prepared baking sheets. Repeat with the second half of the dough on the other baking sheet.
Using a pizza cutter or sharp knife, score the dough into desired cracker shapes (squares, rectangles, or triangles). Do not separate them. Sprinkle the remaining ¼ tsp sea salt and ½ tbsp fennel seeds evenly over the scored dough.
Bake for 10-15 minutes, or until the crackers are golden brown and crisp. Baking time may vary depending on your oven and cracker thickness. If baking two sheets, rotate them halfway through for even cooking.
Remove from the oven and let cool completely on the baking sheets. Once cooled, break the crackers apart along the scored lines. Store in an airtight container.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Roll it thin: The key to truly crispy crackers is rolling the dough as thin as possible, almost translucent. If they're too thick, they'll be chewy instead of crisp.
- 2Even baking: For uniform crispness, ensure your oven is fully preheated and rotate your baking sheets halfway through the cooking time, especially if baking two at once.
- 3Don't skip the scoring: Scoring before baking makes it much easier to break the crackers into neat pieces once they're cooled and hardened.
- 4Airtight storage: To maintain their crisp texture, store cooled crackers in an airtight container at room temperature for up to one week.
Adapt it for your goals.
Herb & Garlic Crackers
Add 1 tsp dried rosemary or thyme and ½ tsp garlic powder to the dry ingredients for an herbaceous twist.
Spicy KickSpicy Kick
Incorporate ¼ tsp red pepper flakes into the dough for a subtle heat, or sprinkle them on top before baking.
Seed MedleySeed Medley
Replace or combine fennel seeds with a mix of sesame seeds, poppy seeds, or nigella seeds for varied texture and flavor.
Why this is on our healthy list.
Digestive Aid
Fennel seeds are well-known for their carminative properties, which can help soothe digestive discomfort and reduce bloating.
Controlled Ingredients
Making crackers at home allows you to control exactly what goes into them, avoiding artificial additives, preservatives, and excessive unhealthy fats often found in store-bought versions.
Fiber from Seeds
The fennel seeds contribute a small amount of dietary fiber, which is beneficial for digestive health and can help promote satiety.
Frequently asked questions
The most common reason for non-crispy crackers is that the dough wasn't rolled thin enough or they weren't baked long enough. Ensure your dough is almost paper-thin and bake until deeply golden brown.
