These vegan sesame crackers with black and white sesame seeds are a real crowd-pleaser! Serve them with hummus and you’ll have the perfect finger food for any party!
Homemade crackers are my go-to snacks for parties and potlucks. Everyone loves them. They are easy to do. They are quick to make. Perfect!
Sesame crackers are a great source of protein and fiber, making them a healthy option for snacking.
This is what I love about these crackers
- they are make quick (Completed in 25 minutes max!)
- you can Prepare them in advance (If you let them cool completely, then store them in a jar, you can make them a few days ahead and they’ll stay crisp!)
- They are completely versatile (You can experiment with different herbs, spices and seeds,… I’ll link more cracker recipes below!)
- They only need the basics main ingredient (Flour, baking powder, sesame seeds, salt, water, oil)
How to make crackers
As always, you’ll find the full recipe in the recipe box below, but first I’d like to give you an overview of the key ingredients and basic steps (with photos!).
material
You will need:
- All-purpose wheat flour
- Baking powder
- salt
- White sesame seeds
- Black sesame seeds
- olive oil
- the water
basic steps
Tips for making the perfect cracker
- Dough consistency: Flour, water, and even height are important when making dough, so it’s best to trust your instincts a little when making dough. Add water until you can make a smooth dough. If you’re not sure, it’s better to be too wet than too dry, you can always work more flour into the dough when rolling the crackers. A wet dough is harder and easier to roll than a crumbly one.
- Cracker Thickness: Roll out the dough as thin and flat as possible. It ensures even baking! If they’re not thin enough, they’ll be chewy rather than crispy. The best way to do this is to roll the dough on a lightly floured parchment paper, cut them out and then pull the parchment paper with the crackers onto the baking sheet. It also helps if you take the time to roll out the dough..sometimes it doesn’t seem to thin out. Then I leave for a minute and come back..then the dough loosens up a bit and can be rolled out easily and thinly.
- Rolling pin: A proper rolling pin helps a lot in rolling the dough evenly. This works best with a large rolling pin with rolling handles.
- Baking time: All ovens are different. Keep an eye on them if you make them for the first time. If a few of them start to puff up a little, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crisp to the touch.
Serve them with…
Crackers are the perfect dipping vehicle for all kinds of dips. Here are a couple of my favorites!
More vegan cracker recipes you’ll love!
Love it? Rate it!
You know I love crackers, so I hope you enjoy these as much as I do! If you give them a try, let me know! I always love to hear your feedback on my recipes. Give them a rating to help other users decide if they’re worth trying!
Cheers, Bianca
Crispy Sesame Crackers
These vegan sesame crackers with black and white sesame seeds are a real crowd-pleaser! Serve them with hummus and you’ll have the perfect finger food for any party!
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Preheat oven to 400°F/200°C.
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Combine the flour, baking powder, black and white sesame seeds, and salt in a mixing bowl. Then add olive oil and water. Mix with a large wooden spoon until it comes together and knead with your hands until a smooth dough forms. Add more flour if the dough is too sticky. Add more water if too crumbly.
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On a lightly floured parchment paper, roll the dough as thin and even as possible. Use more flour if you need.
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Cut the dough into individual crackers lengthwise and widthwise with a pizza cutter. Carefully pull the parchment paper with the crackers onto a baking sheet.
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Bake them in the oven for about 15 minutes until they are crisp. Allow them to cool slightly before digging in These are delicious with homemade hummus!
Tips for making the perfect cracker
- Dough consistency: Flour, water, and even height are important when making dough, so it’s best to trust your instincts a little when making dough. Add water until you can make a smooth dough. If you’re not sure, it’s better to be too wet than too dry, you can always work more flour into the dough when rolling the crackers. A wet dough is harder and easier to roll than a crumbly one.
- Cracker Thickness: Roll out the dough as thin and flat as possible. It ensures even baking! If they’re not thin enough, they’ll be chewy rather than crispy. The best way to do this is to roll the dough on a lightly floured parchment paper, cut them out and then pull the parchment paper with the crackers onto the baking sheet. It also helps if you take the time to roll out the dough..sometimes it doesn’t seem to thin out. Then I leave for a minute and come back..then the dough loosens up a bit and can be rolled out easily and thinly.
- Rolling pin: A proper rolling pin helps a lot in rolling the dough evenly. This works best with a large rolling pin with rolling handles.
- Baking time: All ovens are different. Keep an eye on them if you make them for the first time. If a few of them start to puff up a little, that’s a good sign! They should get slightly golden/brown. If you’re not sure, they should be crisp to the touch.
Calories: 225kcalSugars: 41gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fats: 1gMonounsaturated fats: 2gSodium: 391mgPotassium: 142mgFiber: 2gSugar: 0.2gVitamin A: 0.4IUCalcium: 77mgIron: 3mg
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