Unwrapped: Wheat Thins Crackers (recipe)

Continuing on with the Unwrapped: Your Favorite Snack Recipes this week. So far, I’ve covered Reese’s Peanut Butter Cups, Samoa Girl Scout cookies and goldfish crackers.  Forgive me, but today, I had to toss in something healthy:

Growing up, my siblings and I rarely got to eat junk food. No candy, no cookies and no soda.   Because we are Asian, our snacks were usually random dried stuff like dried plums, dehydrated squid and dried seaweed. Sounds gross, but its all very tasty! Every once in awhile, if we were good, we were treated to the healthy American stuff: Triscuits, Wheat Thins and Ritz Crackers.  I’ve always had an affinity towards these crackers so when I saw this recipe for Wheat Thins, I had to give it a try! It wasn’t as hard as I thought, the process was similar to making the goldfish crackers, and I already had all the ingredients in my pantry.

Ingredients (recipe adapted from here)

• 1 ¼ cup  whole wheat flour
• 1 ½ tbs sugar
• ½ tsp. salt
• ¼ tsp. paprika (adds a kick to the crackers!)
• 4 tbs butter, diced
• ¼ cup water
• ¼ tsp. vanilla
• kosher salt for topping

Directions

5.  Divide the dough into small sections to roll out.  Place dough between parchment paper and roll as thinly as possible close to 1/16-1/8th inch.  I found that the thinner the dough, the better it tasted.  It was just much crispier! Then use a pizza cutter or a knife to cut into 1″ squares:

6. Place on baking sheet and sprinkle with kosher salt. Bake at 400 degrees for 5-7 minutes, depending on thickness. Watch carefully and remove thinner pieces if they are about to burn:

7. Remove from oven and let cool. They should continue to crisp up as they cool.  Serve and enjoy!!!

Next time I make these, I will toss in some herbs and cheese for extra flavor!

* These stayed crisp for days stored in an airtight container. I ate half, forgot about the rest. A week later, I tasted the remaining half and they were still good!

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tagged as: recipe, unwrapped, wheat thins