Crackle Thins

Crackle Thins

12 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Recipe by  DIANA G

“These are very tasty little crackers that use cornmeal and resemble homemade tortilla chips. If desired, top them with coarse salt, chili powder, cumin or garlic powder before baking.”

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Adjust Servings

Original recipe yields 8 dozen



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking pans.
  2. In a small bowl, mix the milk, vegetable oil, Worcestershire sauce and hot pepper sauce.
  3. In a medium bowl, mix the cornmeal, flour, salt and baking soda. Stir in the milk mixture, and blend until a ball of dough has formed.
  4. On a lightly floured surface, knead the dough for approximately 5 minutes. Divide into halves. Roll each half onto a baking sheet. Cut into small squares or triangles.
  5. Bake in the preheated oven 15 minutes, or until golden brown. Allow to cool slightly before removing from baking sheets.

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Reviews (12)

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These were great! OK - I never follow a recipe exactly... I added a TABLEspoon of Worcestershire and several dashes of hot sauce, as well as increasing the flour to almost a full cup because we're at HIGH ALTITUDE. I rolled the dough onto a parchment-lined cookie sheet, which I think probably better keeps the crackers from sticking. I highly recommend rolling out the dough until it is VERY THIN, otherwise the squares come out like thin cornbread with only the corners getting crispy. Be sure to separate the cracker squares on the baking sheet. This is a recipe I will use again - next time making the squares a bit more "fancy," perhaps piercing a design on the dough (before cutting) using the tines of a fork or some other decoration. I served the crackers with the Vegan Black Bean Soup (5 Star, Top 10 Vegetarian Recipe) - a "SOUPER" combination!



This recipe is not a true cracker, as it does not contain enough flour to make the leavening work. (In addition, baking powder should have been used instead of baking soda, because without acid in the recipe, baking soda doesn't work.) What you get are completely flat, dense, basically unleavened cornmeal slices. They are actually very edible, but only because plain toasted cornmeal is not too bad. This recipe seriously needs improvement.



Very good, I love the flavor. For some reason, the dough didn't come together enough to form a ball. I didn't want to spoil the proportions so instead of rolling the dough out I used a spatula and spread it out on the parchment paper so thin you could almost see through it then cut my crackers with a pizza cutter. I sprayed the dough with a light mist of canola oil and baked as directed and wound up with 84 crispy little jewels.

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Amount Per Serving (16 total)

  • Calories
  • 73 cal
  • 4%
  • Fat
  • 2.9 g
  • 4%
  • Carbs
  • 10.2 g
  • 3%
  • Protein
  • 1.3 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 135 mg
  • 5%

Based on a 2,000 calorie diet



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Buckwheat Blinis


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Spinach Brownies