I’m not going to lie, I love a good dip. For years I’ve been whipping up the classiest of condiments, the tastiest of toast toppers and the sexiest of spreads but I’ve got to admit, I’ve been slacking on one department.. the dippers themselves.
Store-bought crackers emptied out of boxes and poured from bags have been my go to, but no longer. Today I’m making crackers... sort of. I don’t actually have any time to make crackers and, honestly, ain’t nobody got time for that during the holidays. That’s why these 15 minute crackers made of basic pantry staples are so genius!
A super-thin flat-bread that can be flavored with almost any spice, herb or seasoning you’ve got floating around your kitchen, the dough comes together in food processor in about a minute followed by a few minutes to rest, a few minutes to roll and a few minutes to bake! 15 minutes later... voilá... homemade crackers!
15 Minute Crackers
1 1/2 cups all-purpose flour
1/2 cup cold water
2 Tablespoons olive oil
1 teaspoon salt
1 teaspoon sugar
Herbs, spices, salts, seasonings and toppings of your choice (for herbs use 2 teaspoons, for spices use 1 teaspoon)
Set oven to 450 degrees and turn on convection if available. If using herbs, pulse herbs in food processor first. Measure all ingredients except water into bowl of the food processor. Pulse food processor while drizzling in water until loose, crumbly dough comes together.
Turn out dough onto work surface and bring together into a ball. Let rest for a few minutes.
Divide dough into two equal pieces. I decided to do two kinds: herb and curry flavored crackers with one dough, so added my herbs (rosemary and thyme) and seasonings (curry) separately.
Place each ball of dough on the center of a piece of parchment or a Silpat and roll out as thin as possible, rolling dough to cover the entire surface. If using toppings, add them now. I scattered Trader Joe’s Everything But the Bagel (pretty much the best topping of all time) across the herb dough then gave it one last roll to press the toppings in.
Bake for 4-5 minutes checking frequently to make sure cracker doesn’t burn. Once it begins to brown lightly, flip over and bake for a few more minutes until crisp.
While it is baking, you can whip up a couple simple dips. I made a Harissa Goat Cheese by combining two tablespoons of Harrisa with a cup of goat cheese. I also made a Lemon Garlic Ricotta by combining the zest of one lemon with 1 teaspoon garlic powder, a pinch of herb salt and a pinch of pepper. Allow crackers to cool and serve with these quick dips, or some of our other favorites like Spicy Corn, Bacon and Candied Jalapeno Dip, or a Butternut Squash Dip!
The holidays are right around the corner, and The Chopping Block has some fantastic and fun classes coming up this month to help with your holiday preparations:
- Things to Bring: Delicious Side Dishes for Holiday Gatherings Sunday, November 10 Merchandise Mart
- Irresistible Appetizers Saturday, November 16 Lincoln Square
- Turkey Trunk Show & Customer Appreciation Sunday, November 17 Lincoln Square: free chef demos, discounts and tastings!
