Recipe: Homemade Wheat Thins

How to make homemade wheat thins from HousewifeHowTos
My husband is a cracker-fiend, and he’d been missing them like crazy after we eliminated most forms of processed foods (aside from a splurge now and then). Imagine how happy he was when I whipped up several dozen of these homemade wheat thins, which taste like the real thing and yet are surprisingly easy to make!

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Be sure to store these in a dry, air-tight container. I actually save those little silicon anti-dessicant packets they stick in new purses or shoe boxes and toss a couple in with my homemade crackers to keep them crisp.



Homemade Wheat Thins
Prep time
Cook time
Total time
It's easier than you think to make crispy, delicious wheat crackers!
Recipe type: Snack
Cuisine: American
Serves about: 4 dozen
  • 1¼ cups whole wheat or Spelt flour (I use Spelt and it's
  • 1½ tablespoons honey
  • ½ teaspoon sea salt, plus extra to sprinkle later if desired
  • ¼ teaspoon paprika
  • 4 tablespoons COLD unsalted butter cut in small cubes
  • ¼ cup COLD water
  • ¼ teaspoon vanilla
  1. Preheat oven to 400 degrees F.
  2. Line two rimless cookie sheets with parchment paper or Silpats.
  3. Add the flour, sugar, salt and paprika to your food processor bowl. Pulse a couple of times to combine, then add the butter cubes. Pulse repeatedly until it resembles a coarse meal. (Not too long, or the crackers will be tough.)
  4. In a cup, combine the water and vanilla. Pour over the ingredients in the food processor bowl and process until the dough just clears the sides and rides the blade. Add tiny amounts of water if needed.
  5. Put ¼ of the dough between two pieces of parchment paper or Silpat mats. Roll to 1/16th an inch thick.
  6. Remove the top paper/mat and, using a pizza cutter or knife, cut the dough into Wheat Thin-sized squares. If you\'re picky (like I am), trim the dough edges so you have perfectly straight line. Use a toothpick to poke holes in the center of each square if you like.
  7. Transfer the parchment paper or Silpat to a cookie sheet and bake until crisp and browned, about 5-10 minutes. Rotate the sheet in the oven halfway through cooking. If some of the thinner ones are browning too quickly, remove them from the oven. The crackers DO burn quickly so be sure to watch them!
  8. Repeat the above steps with remaining dough, rolling and cooking one sheet at a time so the dough doesn\'t dry out.
  9. Sprinkle the crackers with salt the instant they're out of the oven if you'd like.

If you really want to impress your guests, serve these with my homemade bologna for a delicious and hearty snack!

Equipment I Used Making These:


  1. says

    Dearest Katie,
    Wow, that recipe is a treasure and thank you so much for sharing this. Yes I do use Silpats, Silpain and Roul’Pat with lots of their forms too. That goes like a breeze.
    Have a great weekend with your family and a Happy Thanksgiving coming your way.

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