Thin and crispy sesame and poppy seed crackers are delicious and easy to make. They’re a perfect match for any dip—or just plain munching!
I have a love affair with sesame seeds. It’s only been a thing for about a year, but let me tell you, it’s a thing. They’re just so delicious and versatile! I’ve been putting sesame seeds to top easy homemade chicken ramen, hoisin turkey and brown rice bowls, California rolls, a few choice salads—you know, standard sesame seed fare. It was only a matter of time until I managed to put them into crackers.
I wanted to make a cracker with plenty of crunch and texture that was also ready for any dip or topping thrown its way. Thus, the Sesame and Poppy Seed Cracker was born. Onion dip, cheese, salami, hummus, fruit: They all pair with these crackers for a foolproof appetizer that’s sure to impress.
Better yet, they stay crunchy even when sealed in an airtight container!
Quick Tips for Prepping Sesame and Poppy Seed Crackers
I use a bit of whole wheat flour in addition to all-purpose flour. It adds a subtle nuttiness, which most people identify as “healthy” when included in baked goods. I just think it tastes good!
These crackers are certainly fresher than any packaged cracker you can find in your grocery store shelves. No preservatives is a given. With just olive oil, flour, and seasonings, I’d say calling these crackers “healthy” would be apt.
The trickiest part of this recipe is rolling out the dough into thin sheets. I recommend splitting the dough into two balls to make them easier to manage. Then roll the dough out as thin as you can manage, as the thinner you roll the dough, the crispier the cracker will be. I roll the dough out until I can just begin to see light through it when I pick it up to rotate it. That way, my rounds won’t stretch when I peel the dough off the counter. If you roll it out too thin, your round crackers may end up more oval-shaped. Any thicker, and they won’t be quite as crunchy.
If you are serving these immediately (or a little later in the day), you can do a light brush or spray of olive oil over the top before baking. The olive oil adds a little extra flavor, but it also adds moisture. If you’re planning to store these for more than a day, leave out the brushing: When stored, the crackers will turn more into chewers (and no one wants that).
I highly recommend sprinkling with flaky sea salt just before baking for the best flavor. A sprinkle of regular sea salt will suffice if you don’t have any flaky salt on hand. (And if you haven’t heard me say it before, I am a firm believer that flaky sea salt should be in every home kitchen—affiliate link.)
Clean-up Rating: Piece of Cake
I rank my recipe clean-ups on a scale of 1 to 5. 1 is only a handful of dishes, and 5 is everything including the kitchen sink.
These sesame and poppy seed crackers are a 1. Just a mixing bowl, your measuring spoons, and a rolling pin. If you got fancy with a cutter, that too (otherwise, a knife works just as well).
To cut down on dishes even more, you can invest in a kitchen scale and forgo the measuring spoons entirely!
Sesame and Poppy Seed Crackers
A thin and crispy seeded cracker made with sesame seeds and poppy seeds—a perfect match for any dip (or munching by itself)!
- 1 ½ cups all-purpose flour, plus more for dusting (210g)
- ½ cup whole wheat flour (85g)
- 3/4 teaspoon sugar
- ½ teaspoon sea salt
- 1 ½ teaspoons sesame seeds
- 1 ½ teaspoons poppy seeds
- 3 Tablespoons olive oil
- About ¾ cup water
- Flaky sea salt, for sprinkling
- Preheat the oven to 320°F and line two baking trays with parchment paper.
- In a medium bowl, stir together the dry ingredients (flours, sugar, salt, and seeds). Then add olive oil and almost all of the water. Mix until fully combined. If the dough feels dry, add the rest of the water. If it feels wet, add a sprinkle of flour.
- Divide the dough into two balls and chill for about 15 minutes to make it easier to roll out.
- On a floured surface, roll out one ball of dough to about ⅛" thick. To prevent sticking and ensure even rolling, flip the dough and rotate it 90° on the counter between rolls. Use a cutter or sharp knife to cut into 1" rounds or squares.
- Place crackers onto trays about ⅛" apart. Poke each with a fork a few times to prevent large air bubbles. Sprinkle with flaky sea salt to taste.*
- Bake at 320°F for 7 minutes, then increase the temperature to 425°F and bake until golden on the edges, about 8 minutes. Remove from oven and cool completely before storing in an air-tight container.
- *If serving immediately after baking, you may brush lightly with olive oil prior to sprinkling with salt for an even crispier cracker. If you plan to store them at all, skip the olive oil, as it can make the crackers a little chewy from the added moisture in the container.
- The thinner your dough, the crispier your crackers will be!
- This dough may be refrigerated for up to three days or frozen for up to three months. If freezing, thaw overnight in the refrigerator before using.
- The crackers will stay crisp for up to two months in an airtight container, provided you don't eat them first. 😉
Amount Per Serving: Calories: 133Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 115mgCarbohydrates: 20gFiber: 1gSugar: 0gProtein: 3g
The nutrition facts are estimated and may vary based on specific ingredients used.
Thanks for trying out these sesame and poppy seed crackers! I’d love to see how yours turn out: Take a photo and tag me on Instagram @floralapronblog to share with me!
Other Recipes You May Enjoy
If you enjoyed this recipe, check out some of my other snacks and apps. (I’m adding recipes every month!)