Low-Sodium Crackers
Crisp, golden crackers with a satisfying snap, made completely from scratch without any added salt. These versatile crackers get their subtle flavor from unsalted butter and a hint of herbs, making them perfect for pairing with cheese, dips, or enjoying on their own. Ready in under 30 minutes, they're a fantastic homemade alternative to store-bought salted snacks.
For 4 servings
- prep
Preheat the oven and prepare the baking sheet.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and set aside.
- mix · ~3 min
Cut the butter into the dry ingredients.
1.In a medium bowl, whisk the flour, rosemary, and garlic powder together.2.Drop the cold cubed butter into the flour mixture.3.Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse, pea-sized crumbs. - knead · ~2 min
Form the dough.
1.Drizzle the ice cold water over the flour mixture, 1 tablespoon at a time.2.Stir with a fork until the dough begins to clump together.3.Use your hands to gently press the dough into a smooth ball. Add a tiny splash more water only if it's too dry to hold together.TIPHandle the dough as little as possible to keep the crackers tender, not tough. - rest · ~10 min
Rest the dough briefly.
Flatten the dough ball into a disc, wrap it in plastic wrap, and let it rest in the refrigerator for 10 minutes. This relaxes the gluten and makes rolling easier.
- prep · ~5 min
Roll out the cracker dough.
1.Place the chilled dough disc on a lightly floured piece of parchment paper.2.Roll the dough out as thin as possible, to about 1/16-inch thickness, into a rough rectangle.3.Use a pizza cutter or sharp knife to trim the edges and cut the dough into 1.5-inch squares or desired shapes.4.Prick each cracker two or three times with a fork to prevent puffing.TIPRoll the dough evenly thin—uneven patches will bake and brown at different rates. - bake · ~15 min
Bake until golden and crisp.
Transfer the parchment with the cut dough onto the baking sheet. Bake for 12-15 minutes, rotating the pan halfway through, until the crackers are lightly golden around the edges and firm to the touch.
TIPWatch closely after 10 minutes; thin crackers can go from golden to burnt very quickly. - rest · ~10 min
Cool completely on a wire rack.
Let the crackers cool entirely on the baking sheet or a wire rack. They will crisp up further as they cool.
- serve
Serve or store for later.
Serve the crackers immediately with your favorite dip, or store them in an airtight container at room temperature for up to 5 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Chill the dough for the full 10 minutes to relax gluten and prevent shrinkage.
- 2Roll the dough to an even 1/16-inch thickness for uniform baking and crispness.
- 3Use a pizza cutter for clean, straight edges without tearing the dough.
- 4Prick each cracker with a fork 2-3 times to stop them from puffing up in the oven.
- 5Rotate the baking sheet halfway through for even browning across all crackers.
- 6Cool crackers completely on a wire rack so they finish crisping without trapping steam.
Adapt it for your goals.
Seed-topped
Press sesame seeds, poppy seeds, or flaky sea salt (if sodium allows) onto the surface before baking for added crunch and flavor.
cheeseCheese
Add 1/4 cup finely grated Parmesan or sharp cheddar to the dry ingredients for a savory, cheesy cracker.
spicySpicy
Add 1/4 teaspoon cayenne pepper or red pepper flakes along with the garlic powder for a gentle heat.
whole wheatWhole wheat
Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
Why this is on our healthy list.
Low in Sodium
Made without any added salt, these crackers are ideal for those monitoring their sodium intake for heart health or blood pressure management.
Source of Complex Carbs
All-purpose flour provides carbohydrates for sustained energy, making these a good base for dips or light snacks.
Contains Herbal Antioxidants
Rosemary is rich in antioxidants like rosmarinic acid, which may help protect cells from oxidative stress.
Frequently asked questions
They likely weren't rolled thin enough or baked long enough. Roll to 1/16-inch thickness and bake until the edges are golden and the crackers feel firm.
